Braciole is a delicious Italian dish that is not very well known mainly due to the fact that it is very labor intensive to make. I have wanted to tackle the recipe for a while now and I started researching the various versions out there. None of the recipes sounded quite right to me so I ended up using them as inspiration to create my own recipe. I was so nervous making it today but it turned out great, better yet Tyler (the hubby) loved it.

Cabrielle’s Braciole


2 lbs. chipped steak or the thinnest steak your butcher can cut you

¼ lb. thin sliced prosciutto

2 jars Classico Tomato Sauce (I used one Tomato Basil and one Roasted Garlic)


16 oz. mozzarella

½ cup fresh grated parmesan

½ cup fresh grated pecorino romano

1 cup fresh parsley chopped

½ cup pine nuts

1 ½ teaspoon oregano

1 ½ teaspoon basil

1 ½ teaspoon Italian seasoning

1 tablespoon minced garlic

1 tablespoon minced onions

¼ cup Italian bread crumbs

Combine all the filling ingredients in a bowl, mix with your fingers until it reaches the consistency shown below.


Now comes the fun part, making the rolls. Spread a piece of thin steak, layer one piece of thin prosciutto and then layer the cheese filling.


Roll the steak slowly, starting from the smaller end, secure the roll with butchers twine as show below.


The meat then needs to be browned in a skillet with olive oil. Only cook it long enough to brown the outside of the meat and seal in the filling.


Then cover the meat mixture with the sauce in an oven safe dish, cover and bake at 325° for two hours. Ensure you turn the meat rolls every thirty minutes.


Here is the final result, a delicious plate of tender and mouthwatering food.  I suggest serving it with either pasta or a side salad.