If you are not familiar with this Braciole recipe, it is an Italian-American recipe that when I was growing up, we made it on holidays and served as an appetizer or main course. It Italy, it is called “Involtini”. You can read more about it on Wikipedia. Basically, it is stuffed beef rolls. There are different spelling of this recipe, like braciola or bracciola, but they are pretty much the same.
5-8 strips of chip steaks or thin slices of steak
1/2 cup – 3/4 cup panko bread crumbs
2 Tbsp chopped fresh parsley
1/3 cup grated Parmesan cheese
1/4 cup grated Asiago Cheese
1/4 tsp Salt
Black pepper to taste
1 cup – 2 cups Tomato Sauce
1 Tbsp Olive Oil
Several Large Toothpicks
Mix the following items together in a bowl: 1/2 cup – 3/4 cup panko bread crumbs, 2 Tbsp chopped fresh parsley 1/3 cup grated Parmesan cheese, 1/4 cup grated Asiago Cheese, 1/4 tsp Salt and Black pepper to taste.
On a plate spread out one slice of steak and place 1 tablespoon on the steak. Then, roll up and weave the large toothpick to keep the roll closed. Repeat the top step again until you finished all the steak rolls.
Heat up the dutch oven and add the olive oil. When it is heated, place the completed rolls into the pan. If they don’t fit, brown some rolls then move them to the side and place the others in to brown. All rolls should brown quickly.
After browned, add the tomato sauce enough to cover the meat and simmer for 15 minutes covered. Every so often, stir it. Turn it off and let it sit for 5-10 minutes, then remove and serve.
Here is the finished product in the pan.
If you want to print the recipe, here you go.
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