Tender Beef

Braciola di Manzo or beef rolls were a delicacy in my Grandmothers house. I remember the tender meat just melted in your mouth. I’ve seen many recipes where the beef is can be stuffed with a variety of different ingredients but I’ve always made it simply stuffed with Parmesan cheese, breadcrumbs, parsley and hard boiled eggs.

I’ve always used flank steak for this recipe though it’s a little expensive compared to round steak or sandwich steak which can be used. I love the way the flank steak shreds when you cut into the tender Braciola. There are two ways I like to cook this recipe. My favorite is simply frying them first then dropping them right into big pot of gravy to cook the rest of the way. This will add a great amount of flavor to your sauce while it cooks. Then you could serve them with a traditional plate of spaghetti or mostaccioli.

If your not making a big pot of gravy the other way to make Braciola is to cook them in a large pan then make a little sauce with red wine and let it braise on the stove until nice and tender. You can then serve them as a meal by themselves without the spaghetti.


  • 4 flank steaks
  • 4 large eggs, hard boiled
  • 1/4 cup of fresh flat leaf Italian parsley, chopped
  • 1/2 cup of freshly grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 2 Tbls of olive oil


  • Cut the steaks in half to make 8 pieces and pound thin.
  • Mix together the Parmesan cheese, breadcrumbs and parsley.
  • Sprinkle the surface of the steak with the Parmesan cheese, breadcrumb and parsley.
  • Cut the eggs into quarters and place 2 of the quarters on each piece of meat.
  • Season the meat with the salt and pepper
  • Roll the meat up into a jelly roll and secured them with butcher’s string to hold the eggs and cheese in place.
  • In a large frying pan sauté the Bracioli in olive oil until browned on all sides.
  • Place them in your red gravy until tender, around 2 hours.

    Serves 6 to 8 people.

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