Irresistible Italian Stuffed Beef: A Flavorful Family Favorite Recipe
Discover the rich, savory flavors of Irresistible Italian Stuffed Beef, a classic family favorite brimming with a delicious blend of cheeses, fresh herbs, and traditional Italian ingredients. This tender, rolled flank steak stuffed with a flavorful breadcrumb mixture and prosciutto is oven-baked in a luscious red wine tomato sauce that will bring hearty warmth and authentic taste to your dinner table.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Stuffing
- 1 cup Dried Italian-style Bread Crumbs (For a gluten-free version, use gluten-free breadcrumbs)
- 1 clove Garlic (minced)
- ⅔ cup Pecorino Romano Cheese (freshly grated)
- ⅓ cup Provolone Cheese (freshly grated)
- 2 tablespoons Fresh Italian Parsley (chopped)
- 1 tablespoon Fresh Italian Basil (chopped)
- 4 tablespoons Olive Oil (total)
- Salt (to taste)
- Black Pepper (to taste)
Main Ingredients
- 1½ pounds Flank Steak
- 4 slices Prosciutto (thinly sliced)
- 1 cup Red Wine
- 4 cups Sugo al Pomodoro (or homemade tomato sauce)
- 2 tablespoons Pine Nuts (optional)
- 2 tablespoons Raisins (optional)
Instructions
- Prepare the Stuffing: In a medium bowl, combine dried breadcrumbs, minced garlic, freshly grated Pecorino Romano and provolone cheeses, chopped parsley and basil, olive oil, salt, and black pepper. Mix thoroughly until the ingredients are well blended and the mixture is fragrant and slightly moist.
- Prepare the Flank Steak: Lay the flank steak flat on a sturdy cutting board. Using a meat mallet, gently pound the steak to an even thickness of about ¼ inch. Season both sides generously with salt and black pepper to enhance flavor.
- Stuff and Roll the Steak: Evenly spread the prepared breadcrumb stuffing over the surface of the flattened steak. Next, layer the thin slices of prosciutto on top of the stuffing. Carefully roll the steak tightly from one end to the other to form a cylindrical shape. Secure it firmly with butcher’s twine or toothpicks to maintain its shape during cooking.
- Sear the Braciole: Preheat your oven to 350°F (175°C). Heat a splash of olive oil in a skillet over medium-high heat. Place the rolled steak in the skillet and sear it on all sides until nicely browned, approximately 8 minutes. This step locks in juices and adds rich flavor.
- Deglaze and Add Sauce: Pour the red wine into the skillet to deglaze, scraping up any browned bits stuck to the pan. Bring the wine to a boil and cook for 1 minute, allowing alcohol to evaporate and flavors to concentrate. Stir in the sugo al pomodoro or homemade tomato sauce, coating the braciole evenly.
- Bake the Braciole: Cover the skillet or transfer everything to an oven-safe dish and place in the preheated oven. Bake for 90 minutes, basting the braciole with sauce every 30 minutes to keep it moist and flavorful.
- Rest and Slice: Remove the baked braciole from the oven and let it rest uncovered for 15 minutes to allow juices to redistribute. Carefully remove the twine or toothpicks, then slice the rolled steak into ½-inch thick pieces.
- Serve: Plate the sliced braciole with a generous scoop of the rich tomato sauce. Pair with warm ciabatta bread for an unforgettable Italian meal experience.
Notes
- For a gluten-free version, substitute the dried Italian-style breadcrumbs with gluten-free breadcrumbs.
- Pine nuts and raisins are optional additions to the stuffing for a sweet and nutty dimension.
- Make sure to pound the flank steak uniformly to ensure even cooking and easy rolling.
- Use fresh herbs for maximum flavor impact.
- Basting periodically during baking helps retain moisture and enhances taste.
- Allowing the meat to rest after baking ensures the slices stay juicy and tender.
Keywords: Italian stuffed beef, braciole recipe, flank steak roll, Italian dinner, stuffed steak, baked stuffed beef, family meal, sugo tomato sauce
