Meat Dishes/ Sauces

Braciole – Sicilian Style

Braciole- Sicilian Style by

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Braciole – Sicilian Style.  Our favorite family dish of all time is Braciole.  It is made with thinly sliced top round sirloin steak, stuffed with cured meat, bread crumbs, cheese, and green onion, then rolled up and finished in a slow-cooked tomato sauce until the meat is perfectly tender.  Hearty and most delicious, Braciole is a crowd pleaser and will surely ‘wow’ your family and friends!


Braciole is an Italian meat dish our grandmothers and mothers made mainly for the family Sunday dinners, holidays, and special occasions.  

Braciole meats are simmered in a very simple tomato sauce that gives the sauce its rich flavors!

The tomato sauce slowly cooks with the submerged braciole, creating an amazingly flavorful sauce – it becomes addicting.  And it works perfectly with any pasta you serve it with.



Braciole - Sicilian Style!



It’s one of those dishes that looks like a lot of work, but actually, it involves a little patience and time. Having said that, keep in mind, this is not one of our quick meals, but one that is very impressive and SO delicious!

Braciole will definitely become everyone’s new favorite Italian meal.  And this is our family’s recipe.

There are different versions of making braciole.  My Sicilian husband prefers his mother’s recipe over our mom’s and quite frankly, braciole are so good, our family loves any version we make.

But his mom’s version for Braciole-Sicilian Style is a simple one.


Braciole-Sicilian Style! by



 6 Ingredients Needed to Make Braciole Sicilian Style!

  • Thinly sliced top sirloin steak (about ¼-inch thick) (2 packages of 3 slices)

  • Plain bread crumbs

  • Grated pecorino cheese

  • Sliced prosciutto

  • A wedge of Auricchio provolone cheese

  • 3 green onions – cut into halves

Photo of the meat and ingredients for Braciole by


How To Make this Braciole:

1.  First, make the tomato sauce (see recipe below).  You can make this dish using a heavy-bottomed pot or a slow cooker would work just as well.

2.  Next, on a sheet of wax paper, lay flat the slices of steak.  Scatter on top with bread crumbs and grated cheese, then top with prosciutto, a chunk of cheese, onions, and parsley.




Steps of how to roll the sliced meat stuffed for Braciole


3.  Once you roll up the meats, tie them with thick string or butcher’s twine to secure them.

4.  Then sear and braise them on the stovetop in a skillet for a few minutes to brown them and transfer each one to the tomato sauce that is simmering next to it.


4 Steps to cooking the Braciole by



The sauce should slowly cook to thicken while it tenderizes the braciole meats.  This recipe makes a big batch of sauce and 6 Braciole, and can easily feed 8 people.  

You can easily increase the ingredients to make more bracioles to feed a larger gathering.


Store and Freeze Braciole:

Store and keep fresh:  Let the sauce cool down to room temperature, then store bracioles submerged in the tomato sauce in airtight containers.  Chill in refrigerator for up to 3 to 4 days.

How to freeze: First, let the sauce and bracioles cool to room temperature, then store in an airtight plastic container.  Freeze up to 1 month.  Allow defrosting completely before reheating on stove-top and with low heat, until the sauce and meat are completely heated through.


What To Serve with Braciole – Sicilian Style:

Serve Braciole with your favorite pasta, some Italian crusty bread and sprinkle on top with some freshly grated Parmigiano-Reggiano cheese and call it a day!

We love to serve it with orecchiette pasta because it’s small pasta and it scoops up the sauce with every spoonful.



Braciole - Sicilian Style by


Your family will love this Braciole – Sicilian Style recipe!  

This braciole dish is such a delicious dish.  It’s a little labor of love – but worth it! 

I bet your family will go bonkers over this dish.  It’s SO good, you’ll savor every spoonful along with every bite of this braciole, for sure!



Here’s a Great KITCHEN TIP:  

To finely chop the large Vidalia onion for the tomato sauce, I used an electric mini-chopper and it worked like a charm!




 …Thanks for Pinning!!

 Braciole-Sicilian Style! by


MORE Delicious Italian Meals and Sauces!  Try these…

And, for additional COMFORT FOOD, try our Traditional Hungarian Goulash (The BEST Goulash)! 


Yield: 6

Braciole - Sicilian Style

Braciole - Sicilian Style!

Braciole - Sicilian Style. It is made with thinly sliced top round sirloin steak, stuffed with cured meat, bread crumbs, cheese, and green onion, then rolled up and finished in a slow-cooked tomato sauce until the meat is perfectly tender. Perfect for a weekend dinner!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


To Make the Braciole:

  • 6 thinly sliced top sirloin steak (about 1/4-inch thick) (2 packages of 3)
  • 6 Tbsp. plain bread crumbs
  • 4 to 6 Tbsp. grated pecorino cheese
  • 4 ounces sliced prosciutto
  • One 3-ounce wedge of Auricchio provolone cheese- cut into 1/2-inch chunks
  • 3 green onions, cleaned and cut to fit the width of the meat
  • Optional: fresh parsley
  • extra virgin olive oil, for sauteing the meat
  • salt and pepper

Ingredients for Simple Tomato Sauce:

  • 1 plus 1/2 Vidalia onion - finely minced
  • 3/4 cup olive oil
  • 1/4 tsp. red pepper flakes
  • 4 large basil leaves
  • 4 to 5 cans (28-ounces) Italian peeled tomatoes, blended in a blender
  • 1/2 Tbsp. salt


    Make the Braciole:

    1. On a clean surface working with 1 package of sliced steak at a time layout the slices flat on wax paper.
    2. Scatter bread crumbs over the steaks then again with grated pecorino cheese. Lightly drizzle olive oil over the cheese.
    3. Lay a slice or two of prosciutto on top, then in the center (or at the end of one side) add a chunk of provolone cheese, green onions, and a sprig of fresh parsley on top (which I forgot to add).
    4. Grab one end of the meat and roll tightly, then tie with a strong string, or butcher's twine to secure. You can also use strong toothpicks to secure the meat. Finally, sprinkle braciole with salt and pepper. Set them aside in a dish. Repeat with the other package of sliced steak.
    5. Place a large skillet on the stovetop and add a drizzle of olive oil. Heat the oil for a few seconds, add the braciole, and sear and braise the meats for a few minutes, rotating to brown evenly on all sides. Don't worry, it doesn't have to be fully cooked, the sauce will finish cooking the braciole.
    6. Transfer each one to the tomato sauce (recipe below) which should already be simmering and submerge each one into the sauce. Simmer the braciole for 1 hour, uncovered. Then cover with a lid, turn off the heat and allow it to sit and cool down slightly.
    7. Remove the braciole from the sauce. Using a sharp knife and carefully remove the string and discard. Slice the braciole into thirds, and transfer to a serving platter. Ladle with extra sauce on top and serve.
    8. Yields: 6 braciole


    1. In a large heavy-bottomed pot, add the olive oil, onions, red pepper flakes, and basil, and simmer on medium-low heat for about 10 minutes. Then add only one can of tomatoes (blended) to the onions to prevent the onions from burning while cooking. (This is a trick my husband learned from his mom). Occasionally stirring. Continue to simmer the onions on low heat for another 15 minutes.
    2. Then add in the rest of the tomatoes and salt. Cover and raise the heat to bring to the sauce a boil. Lower the heat again, and continue to simmer the sauce on low heat.
    3. Add the braciole to the sauce. Simmer for an additional hour, occasionally stirring the sauce. The total cooking time should be about 1 and 1/2 hours. Taste the sauce. Turn off the heat. Allow the sauce to cool down slightly.
    4. Yields: 3 quarts


    Keep in mind, I only made 6 bracioles, but you can make less or even more for a large gathering. Thin slices of steak usually come in packages of 3 or more. You can find them in your meat section at the supermarket, or ask your local butcher to make them for you. You can also secure the meat with thick toothpicks instead of the string- only remember to remove them before serving (especially when serving children).

    For this dish, you will need a lot of tomato sauce since the braciole will soak up some of it. Also, the longer you simmer the sauce ( and you can simmer the sauce with braciole up to 2 hours), the better and more tender the meat will be. If the sauce is too thick, add a little water to it.

    Keep in mind, if any leftovers, the sauce keeps in the fridge up to 3 days, and freezes well.

    Nutrition Information:


    6 to 8 servings

    Serving Size:

    1 serving

    Amount Per Serving: Calories: 224Total Fat: 6.6gCarbohydrates: 6.2gProtein: 10.1g



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    And, if you try our delicious recipe for Braciole – Sicilian Style, let us know and leave a comment and a star rating below!  Have fun and snap a photo and hashtag it on Instagram and on Pinterest; be sure to tag us @2sistersrecipes.

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    Happy Cooking! 🙂

    xo Anna and Liz




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  1. Reply
    Karen (Back Road Journal)
    November 16, 2018 at 11:43 am

    I haven’t made braciola in a couple of years. When I make them, I usually include them in my Sunday sauce with meatballs and sausages. The next time I do, I will try your version. I like that you use green onions in the middle.

    • Reply
      by Anna and Liz
      May 10, 2019 at 2:20 pm

      …that sounds great, Karen. I think you will enjoy this recipe. thanks again!

  2. Reply
    2 Sisters Recipes
    July 27, 2018 at 1:07 pm

    Thank You Abbe!!

  3. Reply
    [email protected] is How I Cook
    July 18, 2017 at 2:50 pm

    This is a delicious dish and always so impressive!

  4. Reply
    Tricia @ Saving Room for Dessert
    July 15, 2017 at 10:10 pm

    Wow, just amazing! I really want to try this recipe. It sounds and looks terrific. Beautiful photos too!

  5. Reply
    sue | theviewfromgreatisland
    July 14, 2017 at 11:14 am

    I’m so excited to see this recipe, it’s one that my German grandfather used to make, with pickles inside…I love your Italian version!!

    • Reply
      by Anna and Liz
      July 14, 2017 at 12:29 pm

      Thank you Sue! Your grandfather’s version sounds interesting, I bet it’s fantastic. This dish brings back our sweet childhood memories. Have a great weekend!

    • Reply
      July 27, 2018 at 10:49 am

      You’re talking about Rouladen. Also good but completely different. The only thing they have in common is the beef is rolled. I bet your grandfather’s Rouladen was good

      • Reply
        by Anna and Liz
        October 23, 2020 at 3:21 pm

        Thanks, Chris,

  6. Reply
    July 13, 2017 at 3:33 pm

    This certainly looks delicious, ladies, and I’ll be pinning the recipe! I love your new look here too!

    • Reply
      by Anna and Liz
      July 14, 2017 at 12:31 pm

      Thank you Susan! We finally got our Pin to work and thrilled to get the new site up and working.
      Have a great weekend!

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