Braciole – Sicilian Style

Braciole- Sicilian Style by

Braciole – Sicilian Style. Braciole is made with thinly sliced top round sirloin steak, stuffed with a few ingredients, rolled up, tied, and simmered in a slow-cooked tomato sauce until the meat is perfectly tender.  Perfect for a Sunday dinner, or special occasion, our Braciole is a crowd pleaser and will surely ‘wow’ your family and friends!


What is Braciole?

  • Braciole is basically a meat rollatini. Italians use thin slices of meat, stuff them with a few ingredients, and finish cooking them in a tomato sauce until the meat becomes soft and tender, like butter.
  • Braciole was a way to make dinners for large gatherings using inexpensive meats and filling them to make them more substantial and satisfying.
  • It is an Italian meat dish our grandmothers and mothers made mainly for the family Sunday dinners, holidays, and special occasions.  

And it is AMAZING – to say the least!

These braciole meats are simmered in a very simple tomato sauce (recipe included in our recipe card below) that not only gives the sauce its rich flavors but also tenderizes them.

Braciole - Sicilian Style!

The tomato sauce slowly cooks with these braciole meats creating an amazingly flavorful sauce – it‘s exquisite!  And it works perfectly with any pasta you serve it with.

This is 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, that 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.

Braciole-Sicilian Style! by

There are different versions of making braciole.  My Sicilian husband prefers his mother’s recipe over our mom’s because her recipe is much easier.

And quite frankly, it is such a delicious dish, that our family loves any version we make.

For this recipe, you will need these 6 ingredients to make our 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

So gather up the ingredients, and let’s get started.

Photo of the meat and ingredients for Braciole by

How To Make Braciole – Sicilian Style? (*Full recipe card below!)

STEP #1: First, it is best to get started on making the tomato sauce (see recipe below).  You can make our tomato sauce using a heavy-bottomed pot or a slow cooker would work just as well.

STEP #2:  Now, let’s get started on making the Braciole:

1. Use a large sheet of wax paper as your workspace, and lay flat the slices of steak.  Scatter on top of each slice with some bread crumbs, grated cheese, a slice of prosciutto, a chunk of cheese, green onions, and parsley.

Steps of how to roll the sliced meat stuffed for Braciole

2.  Starting with one end, pick up and roll up the meats, and tie them with thick string or butcher’s twine to secure them.

4 Steps to cooking the Braciole by

3.  Then sear them on all sides in a skillet for a few minutes, until they are browned.

4. Finally, transfer each one to the tomato sauce that is simmering on the stove nearby.

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.

What To Serve with Braciole – Sicilian Style:

  • You can serve our tomato sauce and braciole with your favorite pasta, and some Italian crusty bread, along with a green salad on the side. 
  • Serve it at the table 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.
  • Both our mothers also made meatballs and even added them to the sauce as additional meats simmering.

How To Store and Freeze Braciole…

TO STORE and KEEP FRESH:  Always allow the sauce to cool down to room temperature, then store the bracioles, submerged in the tomato sauce and in airtight containers.  Keep them chilled in the refrigerator for up to 3 to 4 days.

TO FREEZE: Before freezing,  the tomato sauce and bracioles need to be cool before freezing.  Best to store in a sealed airtight plastic container.  Freeze for up to 1 month. 

TO THAW:  Allow the sauce container to completely thaw on your counter, or overnight in the refrigerator before reheating on the stovetop.  Heat in a saucepot and on low heat, until the sauce and meat are completely heated through.

Braciole - Sicilian Style by

Your family will love our recipe for Braciole – Sicilian Style!   

This recipe for braciole will make an amazingly delicious dish that’s filling and satisfying. It’s a little labor of love – but worth it! 

No need to make anything else, except maybe a green salad on the side, and dinner is done.

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 Tool:  

When making our tomato sauce, to help with some of the prep work, I recommend an electric mini-chopper to finely chop the Vidalia onion. It saves time and works 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 servings

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



  • 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


  • 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 lay out 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, that 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 for 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 for 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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    …thanks for stopping by!

    xo Anna and Liz




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    1. 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.

      1. 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!

      2. 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

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