Braciola – Stuffed Beef Roll

Chef Keoni Chang shares this wonderful hearty recipe for traditional Italian Braciola!



Adjust Servings

Recipe CategoriesBeef



1Poundsirloin tip or top round steak
1TeaspoonBlack Pepper
3Tablespoonolive oil

Cheese Filling

1Poundhot italian sausage, casing removed
1⁄2CupRicotta Cheese
1⁄2CupMozzarella cheese, shredded
1⁄2Cupasiago cheese, shredded or grated
2Clovegarlic, minced
1Teaspoongarlic salt
1TablespoonItalian herb seasoning

Tomato Sauce

1Cupred wine
1each26 oz. bottle prepared tomato pasta sauce
1each14 oz. can chicken broth
10leaffresh basil, chopped
3leafbay leaves



  1. Pound steak until about ¼” thick.
  2. Cut into two pieces. Salt and pepper each side.
  3. Spoon half of the Cheese Filling down the center of beef.
  4. Roll beef around filling like a jelly roll. Tie with string to secure.
  5. Repeat with remaining beef and filling.
  6. Heat olive oil in a large sauce pan and brown beef rolls.

Cheese Filling

  1. Combine all above ingredients, mix well and reserve.

Tomato Sauce

  1. Add all Tomato Sauce ingredients to large sauce pan with beef rolls.
  2. Turn heat to low and braise 3-4 hours until beef is tender and filling is cooked through.
  3. Remove beef rolls from sauce.
  4. Let beef cool 10 minutes, then slice and serve with Tomato Sauce.


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