Braciole with Pepperoni

Prep Time: 30 minutes
Cook Time: 2 hours 15 minutes
Total Time: ~2 hours 45 minutes
Difficulty: Moderate
Servings: 4–6
Category: Main Course
Cuisine: Italian-American
Keywords: Braciole, Italian beef roll, stuffed steak, pepperoni beef rolls, beef braciole with sauce

🇮🇹 What Is Braciole?

Braciole (pronounced brah-ZHOHL) is a traditional Italian-American dish made from thin slices of beef that are rolled up with a savory filling, seared, then simmered slowly in a rich tomato sauce until tender. The filling typically includes breadcrumbs, cheese, herbs, and sometimes cured meats like prosciutto or salami. In this variation, we’re adding pepperoni—which adds a bold, spicy flavor and melts beautifully into the beef.

This dish is rustic, comforting, and perfect for Sunday dinner or special occasions when you want to serve something hearty and satisfying.

 Ingredients

For the Braciole Rolls:

• 1 ½ to 2 lbs beef top round or flank steak, sliced thin (about ¼ inch thick)

• ½ cup Italian-style breadcrumbs

• ½ cup grated Parmesan or Pecorino Romano cheese

• 1 cup shredded mozzarella cheese

• ¼ cup fresh parsley, chopped

• 1 tsp garlic powder or 2 cloves minced garlic

• 1 tsp Italian seasoning

• ½ tsp black pepper

• Salt to taste

• ½ cup sliced pepperoni

• 2 tbsp olive oil (for searing)

• Kitchen twine or toothpicks

For the Tomato Sauce:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• ½ tsp red pepper flakes (optional)

• 1 can (28 oz) crushed tomatoes

• 1 tbsp tomato paste

• ½ cup dry red wine (optional but recommended)

• 1 tsp sugar

• Salt and pepper to taste

• Fresh basil or parsley for garnish

 Equipment Needed

• Large skillet or Dutch oven with lid

• Sharp knife and cutting board

• Mixing bowl

• Measuring cups and spoons

• Wooden spoon or spatula

• Kitchen twine or toothpicks

 Preparation Instructions

Step 1: Prepare the Beef

• Lay the beef slices flat on a cutting board.

• If needed, pound them with a meat mallet until about ¼ inch thick and evenly flat.

• Season lightly with salt and pepper.

Tip: If using one large cut like flank steak, you can slice it into 4–6 rectangular pieces for individual rolls.

Step 2: Make the Filling

In a bowl, mix together:

• Breadcrumbs

• Parmesan cheese

• Mozzarella

• Chopped parsley

• Garlic

• Italian seasoning

• Black pepper

This mixture will provide the rich, herby core of the braciole.

Step 3: Assemble the Braciole

1. Lay each piece of beef flat.

2. Sprinkle a spoonful of the filling evenly over the beef, leaving about ½ inch border around the edges.

3. Place 3–4 slices of pepperoni lengthwise on top of the filling.

4. Roll the meat up tightly like a jelly roll, enclosing the filling.

5. Secure with kitchen twine or toothpicks so the roll holds together during cooking.

Repeat until all rolls are assembled.

Step 4: Sear the Braciole

1. In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat.

2. Add the braciole and sear on all sides (about 2–3 minutes per side) until browned.

3. Remove from pan and set aside.

This step locks in flavor and ensures the meat won’t dry out during the long simmer.

Step 5: Make the Sauce

1. In the same pan, reduce heat to medium.

2. Add olive oil if needed, then sauté onions until soft (5–6 minutes).

3. Add garlic and red pepper flakes, cooking until fragrant (30 seconds).

4. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.

5. Pour in red wine (if using) to deglaze the pan, scraping up browned bits.

6. Add crushed tomatoes, sugar, and season with salt and pepper.

Bring sauce to a gentle simmer.

Step 6: Simmer the Braciole

1. Return the beef rolls to the pot, nestling them into the sauce.

2. Cover and simmer on low heat for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded beautifully.

Stir occasionally and add a splash of water or broth if the sauce gets too thick.

 Serving Suggestions

• Serve over al dente pasta like spaghetti, rigatoni, or pappardelle.

• Pair with a side of garlic bread or a crusty Italian loaf to mop up the sauce.

• A simple green salad with vinaigrette makes a fresh counterbalance.

• Sprinkle extra Parmesan or fresh herbs before serving.

 Tips for Success

• Use thin, tender cuts like top round or flank—tougher cuts will require longer cooking.

• The longer the simmer, the more tender and flavorful the meat becomes.

• Let the braciole rest for 5–10 minutes before slicing, so the juices redistribute.

• Make this dish a day ahead—the flavor improves overnight.

• For a smoky depth, try using spicy or smoked pepperoni.

 Nutritional Information (Per Serving – 1 roll with sauce)

Based on 6 servings

• Calories: 450

• Protein: 38g

• Fat: 28g

• Saturated Fat: 11g

• Carbohydrates: 12g

• Fiber: 2g

• Sugars: 5g

• Cholesterol: 95mg

• Sodium: 620mg

Note: Nutrition may vary depending on meat cut and pepperoni type used.