Beef Braciola

Prep: 19 minutes; Cook: 6 hours and 9 minutes

We updated this popular dish from southern Italy by using a slow cooker so that you don't have to tend to it while it cooks.

Yield: 5 servings (serving size: 2 braciola slices and 2/3 cup sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 350
  • Fat: 13.5g
  • Saturated fat: 3.4g
  • Protein: 33.9g
  • Carbohydrate: 21.6g
  • Fiber: 0.1g
  • Cholesterol: 43mg
  • Iron: 1.9mg
  • Sodium: 942mg
  • Calcium: 136mg


  • 1 (1 1/4-pound) flank steak, trimmed
  • 1 1/2 cups Caesar salad-flavored restaurant-style croutons
  • 1/3 cup grated Parmesan cheese
  • 1 1/2 teaspoons minced garlic
  • 6 sprigs each of parsley, oregano, and thyme
  • 3 large egg whites
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1 (26-ounce) jar marinara sauce (such as Newman's Own)


  1. 1. Place steak between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  2. 2. Place croutons and next 4 ingredients in a food processor or blender; process until mixture forms a paste. Spread mixture evenly over steak to within 1/2 inch of edges. Roll up steak, beginning with a narrow end, and tie with kitchen twine. Sprinkle evenly with pepper.
  3. 3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add steak roll, and cook 8 minutes or until browned, turning occasionally.
  4. 4. Pour sauce into a 3-quart electric slow cooker; top with steak roll. Cover and cook on HIGH 1 hour. Reduce heat to LOW; cook 5 hours or until steak is tender. Cut braciola into 10 slices. Serve with marinara sauce.
  5. Beef brachiola (brah-chee-OH-lah) refers to a cut of meat, usually flank steak, that is topped with breadcrumbs, cheese, and herbs before it is rolled up and slowly baked.
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