Parmesan Beef Braciole
Treat your taste buds to the irresistible flavors of Parmesan Beef Braciole, a classic Italian-inspired dish that transforms simple ingredients into a gourmet feast. This recipe features tender top round steak, pounded thin and rolled with a rich filling of freshly grated Parmesan cheese, Italian breadcrumbs, toasted pine nuts, garlic, and parsley. Braised to perfection in a luscious marinara sauce with a splash of dry red wine, the beef becomes melt-in-your-mouth tender, while the savory filling infuses every bite with layers of flavor. Perfectly suited for special occasions or hearty family dinners, this dish pairs beautifully with pasta, crusty bread, or a crisp green salad. Whether you're a seasoned chef or a home cook, this recipe delivers an elegant yet comforting dining experience that's sure to impress. Keywords: Parmesan Beef Braciole, Italian beef recipe, braised beef, stuffed steak, classic Italian dish.
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Recipe Information
Ingredients
- 2 pounds Top round steak
- 1 cup Fresh Parmesan cheese, grated
- 1 cup Italian breadcrumbs
- 0.25 cup Fresh parsley, chopped
- 3 cloves Garlic, minced
- 0.25 cup Pine nuts, toasted
- 1 whole Large eggs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 cup Dry red wine
- 3 cups Marinara sauce
- 1 roll Kitchen twine
Instructions
Lay the top round steak on a clean surface. Use a meat mallet to pound the steak to an even thickness of about 1/4 inch.
In a medium mixing bowl, combine the grated Parmesan cheese, Italian breadcrumbs, chopped parsley, minced garlic, toasted pine nuts, one egg, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until the filling is well combined.
Spread the prepared filling evenly over the surface of the steak, leaving a 1-inch border around the edges.
Carefully roll the steak into a tight cylinder, starting from one of the shorter ends. Tuck in the edges as you roll.
Secure the rolled steak with kitchen twine, tying at 1-2 inch intervals to ensure the roll stays intact while cooking.
Season the outside of the beef roll with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef roll on all sides until evenly browned, about 2-3 minutes per side.
Remove the beef roll from the skillet and set it aside. Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pan.
Deglaze the skillet by adding the dry red wine, scraping up any browned bits with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the marinara sauce to the skillet and stir to combine. Return the beef roll to the skillet and spoon some sauce over the top.
Reduce the heat to low, cover the skillet, and let the beef braise in the sauce for 1 1/2 to 2 hours, turning the roll occasionally and basting with sauce. The meat should be tender when done.
Remove the beef roll from the skillet and let it rest for 10 minutes. Cut and remove the kitchen twine.
Slice the beef roll into 1/2-inch thick rounds. Serve the slices with marinara sauce spooned over the top. Pair with pasta, crusty bread, or a simple side salad.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.5 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 290 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 785 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
