Skip to main content New<> this month
Get the Allrecipes magazine

Bracciole (Flank Steak Rolls)

Rated as 4.67 out of 5 Stars

"Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


1 h 50 m servings 318
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
  2. Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
  3. Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
  4. Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 318 calories; 22.8 5.5 22.6 89 749 Full nutrition

Explore more


Read all reviews 9
Most helpful
Most positive
Least positive

My family loved it. I put the steak rolls together the night before and refridgerate. Then brown them in the olive oil and onions the next day. Put the browned beef, onions and other sauce ing...

The main reason I picked this recipe over all the other flank steak recipes on this sight is because it didn't require it to be marinated. That, I think, is a mistake. Maybe mechanical tenderizi...

I made this recipe with the following increases 2.5 lbs of flank and about 1-1/2 hard boiled eggs, and 2 chopped tomatoes. It was outstanding!!! My only change I would make to this receipe is s...

The Bracciole is just like Nonna's! but the sauce lacks flavour and needs basil, garlic, oregano and some parsley. This was a staple at Easter and I've missed it these past few years, Nonna no ...

I followed the recipe as written. My husband and I loved this! Wouldn't change a thing. Served with a nice salad w/Italian dressing. :) YUM!

This was a really nice change from regular spaghetti or bolognese.

Excellent flavors and very authentic.

I'm hoping I don't have to rate it. I didn't try it yet;but I wanted to tell people that my ex husband's family were true Italian, and they ate this for Christmas day. It seems fairly close...

I only used the part of the recipe that explains how and what to do with the meat as I made my own pasta sauce. It was quite tasty and definitely added more taste to my sauce. Had family over fo...