Name: Giada’s Braciole
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: ½ cup Italian-style dried bread crumbs; 1 garlic clove, minced; ⅔ cup grated Pecorino Romano; ⅓ cup grated provolone cheese; 2 Tbsp chopped fresh Italian parsley; 4 Tbsp olive oil (divided); Salt and freshly ground black pepper; 1 (1½‑lb) flank steak; 1 cup dry white wine; 3¼ cups simple tomato sauce (homemade or store-bought marinara)

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Short description

Giada’s Braciole is an elegant Italian-style beef roll filled with savory breadcrumbs, cheeses, and fresh herbs, braised in a rich tomato sauce. It’s tender, aromatic, and perfect for a comforting yet impressive weeknight dinner or special occasion.

Why You’ll Love This Recipe

A beautiful presentation with deep, layered flavors
Classic Italian technique made approachable and clear
Tender, slow-braised beef rolls with a flavorful sauce
Combines savory, cheesy filling with aromatic herbs
Perfect for sauce lovers—serve with pasta, polenta, or your favorite bread to soak it all up

Giada’s Braciole

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

- ½ cup Italian-style dried bread crumbs
- 1 garlic clove, minced
- ⅔ cup grated Pecorino Romano
- ⅓ cup grated provolone cheese
- 2 Tbsp chopped fresh Italian parsley
- 4 Tbsp olive oil (divided)
- Salt and freshly ground black pepper
- 1 (1½‑lb) flank steak
- 1 cup dry white wine
- 3¼ cups simple tomato sauce (homemade or store-bought marinara)

Directions

Preheat oven to 350°F (175°C). Lightly oil a large oven-safe skillet.
Prepare filling: In a bowl, mix breadcrumbs, Pecorino Romano, provolone, parsley, garlic, and a drizzle of olive oil. Season with salt and pepper.
Butterfly the steak: Lay steak flat and evenly spread the breadcrumb mixture across it.
Roll the steak: Starting at a short edge, roll up the steak jelly-roll style, ensuring a tight, even roll. Tie securely with butcher’s twine and season the outside.
Brown the roll: Heat a bit of olive oil in the skillet over medium-high heat. Sear the braciole until browned on all sides.
Add sauce and bake: Stir in the marinara sauce, cover partially, and bake for about 1 hour.
Finish: Remove foil and continue baking an additional 30 minutes until the meat is tender and sauce is bubbling.
Rest and slice: Let the roll rest briefly, then remove the twine and slice into ½-inch pieces. Serve with extra sauce.

Servings and timing

Servings: About 6–8 slices (serves 4–6)
Prep time: 20 minutes (plus time to pound the steak)
Cook time: 1½ hours (oven-braising included)
Total time: Approximately 1 hour 50 minutes

Variations

Cheese blend: Try mozzarella or fontina in place of provolone for different melting textures.
Spiced-up version: Add red pepper flakes or Italian seasoning to the breadcrumb mixture for extra depth.
Make-ahead shortcut: Assemble and refrigerate the roll in advance; bake just before serving.

Storage/Reheating

Refrigerate: Store cooled slices and sauce in an airtight container for up to 3 days.
Reheat: Gently warm in a covered skillet or oven, adding a splash of sauce to keep it moist.
Freeze: Freeze portions with a bit of sauce for up to 2 months. Thaw overnight before reheating.

FAQs

1. Can I skip tying the roll with twine?

It’s best to keep the roll tight and prevent the filling from spilling—use twine or kitchen string.

3. How do I ensure fork-tender beef?

Braise gently and cover most of the cooking time—this allows collagen to break down for tenderness.

4. Should I blend the cheeses with the breadcrumbs?

Yes—mixing them ensures even distribution and melts beautifully inside the meat.

5. Do I need a skillet that’s oven-safe?

Yes—start on stovetop for searing and finish in the oven all in one pan.

6. What sides go well?

Serve over pasta, creamy polenta, or alongside roasted vegetables to soak up the sauce.

7. Can I use homemade marinara?

Absolutely—fresh or homemade sauce adds extra flavor personality.

8. Anyone who doesn’t like cheese?

Omit cheese or reduce quantity, though it contributes significantly to the flavor and texture.

9. How thick should I slice the braciole?

Slices about ½ inch thick work beautifully for plating and presentation.

10. Is it possible to double this recipe?

Yes—use a larger pan and adjust cooking time slightly to maintain tenderness.

Conclusion

Giada’s Braciole is a beautiful, flavorful expression of Italian comfort food—tender meat rolled with savory filling and braised in rich tomato sauce. With straightforward prep and impressive results, it’s perfect for special dinners or weekend meals worth savoring.

Jane