Beef Braciole Spinach Parmesan

Beef braciole is an Italian comfort classic where thinly sliced beef gets rolled around a flavorful filling then gently simmered in marinara sauce. This hearty dish brings a rich combination of savory cheese herbs and greens for a dinner that feels both homey and celebratory.

The first time I made braciole was for an anniversary dinner and it turned into a bit of a yearly tradition I love how rolling the beef feels like crafting a delicious present for everyone at the table

Ingredients

• Thinly sliced flank steak: About one and a half pounds makes the best base pick pieces with marbling for tenderness
• Fresh spinach chopped: A cup adds vibrant color and balances the richness look for crisp dark leaves
• Grated Parmesan cheese: Half a cup brings sharp nutty flavor quality Parmigiano Reggiano if possible
• Breadcrumbs: Half a cup help bind the filling go for fresh or panko for best texture
• Sun-dried tomatoes finely chopped: A quarter cup give sweet and tangy notes oil-packed tomatoes are plumpest
• Minced garlic: One clove lends savory depth choose firm tight cloves
• Dried oregano and basil: One teaspoon each create classic Italian flavor opt for fresh-dried herbs for aroma
• Salt and pepper to taste: Enhances all the flavors use coarse kosher salt and freshly cracked pepper
• Marinara sauce: Two cups covers the rolls and melds flavors homemade or your favorite jarred works well
• Olive oil for drizzling: Helps sear beef and adds richness look for extra-virgin
• Fresh parsley chopped: Adds a burst of color and freshness at the finish use flat-leaf for best flavor

Step-by-Step Instructions

Prepare the Oven:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy-five degrees Celsius allow it to come to temperature while you work

Flatten and Prepare the Steak:

Lay the sliced flank steak on a large cutting board and cover with plastic wrap if needed pound gently with a meat mallet until slightly thinner for tenderness and easy rolling

Mix the Filling:

Combine chopped spinach grated Parmesan breadcrumbs sun-dried tomatoes minced garlic dried oregano and basil salt and pepper in a mixing bowl Stir until all ingredients are evenly mixed into a cohesive filling

Fill and Roll the Beef:

Spread the filling evenly over each steak slice leaving about half an inch clear on all sides This prevents overflow as you roll Start at one short end and roll each piece tightly Secure each with kitchen twine or toothpicks placed at regular intervals so filling stays tucked inside

Sear the Braciole:

Heat a drizzle of olive oil in a large oven-safe skillet over medium-high Once the oil shimmers place the beef rolls in seam side down Sear each side for two to three minutes until deeply browned Work carefully so the rolls do not lose their shape

Add Marinara and Bake:

Pour marinara sauce evenly over the seared rolls making sure each is well coated Cover skillet with a lid or foil and transfer to the preheated oven Bake for thirty-five to forty minutes until beef is fork tender and sauce is bubbling

Rest and Slice:

Remove the skillet from the oven and let the braciole rest for about five minutes before handling Remove any twine or toothpicks Slice each roll into rounds to reveal the swirl of filling

Serve and Garnish:

Arrange sliced braciole on plates and spoon extra marinara sauce over the top Sprinkle with a generous handful of fresh chopped parsley just before serving

My favorite part is watching the swirls of spinach and tomato show up in each slice My grandmother used to call the finished braciole little stained-glass windows on the plate and it always made us smile at family meals

Storage Tips

Beef braciole stores beautifully in the fridge for up to three days Keep it covered in its sauce to prevent drying out and the flavors actually deepen after a night's rest For a longer stretch you can freeze sliced portions tightly wrapped for up to two months just thaw overnight before reheating in the oven with extra sauce

Ingredient Substitutions

You can substitute skirt steak or even thinly sliced top round if flank steak is tough to find For the filling mozzarella works if you do not have Parmesan and you can swap kale or arugula for spinach for a different twist If you are out of sun-dried tomatoes roasted red peppers add a sweet bright hit

Serving Suggestions

Traditionally braciole shines with a side of creamy polenta fresh fettuccine or Italian bread to soak up all that delicious sauce Pair with a simple green salad or roasted vegetables and a hearty red wine rounds out the meal

Cultural Context

Braciole hails from southern Italy especially Sicily and Naples It often appears at Sunday dinners and holidays as a centerpiece Showing your care in rolling and filling the beef is a small celebration of family and togetherness every step feels intentional and a bit festive

Braciole may look fancy but it is truly a dish made for gathering loved ones and enjoying the kind of old-world comfort that never goes out of style Once you try it you may discover it becomes just as meaningful in your kitchen as it is in mine

Recipe Q&A

→ What type of beef works best for braciole?

Thinly sliced flank steak is ideal due to its tenderness and ability to hold fillings securely when rolled.

→ Can I prepare the filling ahead of time?

Yes, you can mix the spinach, cheese, and other filling ingredients in advance and refrigerate until ready to use.

→ Is searing the beef rolls necessary?

Searing helps lock in flavors and gives the beef a delicious caramelized exterior before baking.

→ Can I use a different cheese in the filling?

Parmesan adds a savory depth, but Pecorino Romano or provolone can be delicious substitutes.

→ How should I serve braciole?

Slice the braciole and serve with extra marinara sauce, garnished with parsley. It's great alongside pasta or rustic bread.