Well, I’ve got the perfect recipe to share with you: Italian Braciole Beef Roll Ups. They look fancy enough that they’ll impress any guest or make a family meal more special. Braciole is a traditional Italian dish that has a delicious medley of flavors rolled up in meat. The combination of delicious flavors make your tastebuds sing.
Plus they are incredibly easy to prepare. When serving these braciole, it will appear that you spent a lot of time in the kitchen, when in fact you can put these together in less than an hour. You can also roll up the beef strips and filling the day before and just sauté and bake the next day in less than a half hour.
Traditionally served with a tomato sauce, this time I decided to bake the braciole ‘naked’ for extra simplicity.
So you may be asking, “What is Braciole?” In the States, this is the name used by Italian-Americans for what is known in Italy as “Involtini di Manza”, that translates into ‘little bundles’ of meat (beef, pork, veal or chicken). The meat is rolled up into spirals with a variety of fillings — anything you prefer that may include cheeses, prosciutto, pancetta or Genoa salami, bread crumbs, spinach, garlic, and herbs. Some cooks also include pine nuts and/or raisins. But I can live without raisins thank you! For this baked braciole I chose cheese, spinach and prosciutto to roll up inside the beef. The flavors plus sautéing them first in a pool of browned pancetta, garlic, and rosemary blend together wonderfully.
What results are exquisite, tender beef rolls.
So grab a glass of wine or a cup of cappuccino or latte’ and let’s get cooking!
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 4 large cloves of garlic, minced
- 3 - 4 Tbsp. fresh rosemary 'leaves'
- 8 oz. pancetta, diced
- 1 lb. top round steak, pounded to a ¼" thickness, then sliced about 4 inches wide and 6 inches long (boneless beef chuck and sirloin steaks are fine too)
- mozzarella or provolone cheese, sliced thin -- cut 4" wide, about 12 - 24 slices
- 12 slices prosciutto
- 4 - 6 cups fresh baby spinach
- Ground dried Italian seasonings
- Pound beef into ¼" thickness.
- Slice the beef into 4" x 6" strips.
- Layer each beef strip with cheese slices, prosciutto and spinach.
- Roll each strip into tight spirals, secure with string, toothpicks, or long skewers.
- Press the outer sides of the roll ups with a little bit of Italian seasonings.
- In a large skillet, pour olive oil into the pan and add the butter.
- Saute' pancetta until slightly browned.
- Add garlic and rosemary to the pan and sauté for a few minutes on low-medium (do not burn the garlic).
- Add the beef roll ups to sear on each side.
- Place everything in an oven-safe dish and bake on 350 F degrees for 30 minutes.
- Top each roll up with the pancetta/garlic/ rosemary.
- Garnish with fresh rosemary.