Italian Beef rolls are a timeless Italian comfort dish made by stuffing thin slices of beef, rolling them tightly, and slowly simmering them in tomato sauce. Known as braciole in many Italian households and involtini in others. This traditional recipe is deeply rooted in family gatherings and Sunday meals, where simple ingredients are transformed into something truly special.
Try my Pasta in Tomato Sauce with Pork Ribs for a sauce that tastes oh so good, my melt in your mouth Three Meat Cannelloni, or Tender Fall off the Bone Red Wine Braised Short Ribs.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Beef Involtini is the perfect entrée for Valentine's Day right along side these amazing Zeppole di San Giuseppe or a no bake Tiramisu. You can also serve it with a Pasta dish too!
This was recipe was inspired by my recipe for Pork Rotolo and pairs very well with Sautéed Rapini, Stuffed Artichokes.
Here's Why You'll Love Italian Beef Rolls
- easy to make main dish that looks intricate but is easy to make and will impress your family or friends
- family friendly meal that is so delicious that your kids will love it
- versatile dish that you can add or swap your favorite ingredients
- customizable quantities that you can make depending on how many servings you need
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Did You Know?
The names braciole and involtini often vary by region and family tradition in Italy. While both refer to stuffed and rolled meat, the fillings and cooking methods can differ from household making every version unique.
Ingredients You'll Need
You will need the following ingredients to make beef involtini: prosciutto, sirloin steak, bread crumbs, pecorino romano cheese or parmigiano reggiano, parsley, garlic, olive oil, red wine, tomato puree and fresh basil.
Top sirloin is the star of the dish and is used as the base of this dish
Pecorino Romano Cheese added to the stuffing adds a sharp, salty bite
Fresh parsley added to the stuffing adds a fresh herby taste
Dry red wine is used to brown the braciole before adding the tomato pulp
See recipe card for full list of ingredients and quantities.
How to Make Italian Beef Rolls Stuffed with Prosciutto
Trim the fat off the steak.
Pound the steak between two sheets of plastic wrap until they are wide enough to fit a slice of prosciutto.
In a small bowl, mix together the breadcrumbs, parmesan cheese, chopped parsley and 4 tablespoons of olive oil. Start layering the ingredients starting with the spinach, prosciutto and then the breadcrumb mixture.
Carefully roll up the steaks and tie them with butcher's twine so that they don't unravel during cooking. You can also use a toothpick to hold them together. Place on a clean plate. Repeat. Lightly season with salt and pepper.
Place on a clean plate. Repeat. Lightly season with salt and pepper.
In a 10 inch skillet, sauté remaining olive oil and garlic until fragrant. Place the rolled up bundles seam down and brown sides on medium-high heat. Turn as needed until all sides are light gold.
Lower the heat and pour wine over browned braciole and simmer for 5 minutes.
Add crushed tomatoes, tomato paste and basil to the pan. Season with salt and pepper. Bring to a boil, cover with a lid and let simmer for 1 hour covered on low heat.
Cut them in half or in quarters with a a knife and serve with pasta or your favorite side.
Storage: leftover beef rolls can be stored in an airtight container in the refrigerator for 2 to 3 days. Warm in microwave or on stove top for best heating results.
Top Tips
Choose thinly sliced beef such as top round steak or top sirloin.
Pound gently to ensure even thickness
Roll tightly and secure well to keep the filling inside
Brown the rolls first to add depth of flavor
Simmer low and slow for tender, flavorful Italian beef rolls.
When serving the beef rolls, remember to remove the butcher's twine or toothpicks and slice with the seam facing down on the cutting board.
Possible Variations
Change up this recipe for Beef Involtini by using:
- Provolone - add some provolone cheese for a cheesey change. Provolone will hold it's shape during the cooking process.
- White Wine Sauce - use gluten free buns instead of white bread buns to make this gluten free
- Veal Scallopini - swapping out the top sirloin with veal scallopini for a more economical meal
- Chicken - swap the beef for chicken scallopini pieces
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Involtini is Italian simply meaning rolled up.
Usually braciole is made of beef, steak rolled up with prosciutto, breadcrumbs, cheese and herbs.
To avoid tough braciole, cook it at a simmer for several hours to allow for the connective tissue to soften.
Sides to Make with Your Main Dish
Looking for other recipes like this? Try these:
Recipe Details
Beef Involtini with Prosciutto (Italian Beef Rolls)
https://easyhomemaderecipes.caAffiliate Disclosure
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 28 oz top sirloin cut thin (about 7 slices)
- 28 oz crushed tomato
- 1 cup bread crumbs
- ½ cup pecorino romano cheese grated
- ¼ cup parsley fresh, minced
- 4 cloves garlic finely minced
- salt and pepper
- ½ cup red wine dry
- 2 cups baby spinach
- 4 ounces prosciutto 7 thin slices
- 8 tbsps olive oil 4 tbsp and 6 tbsp separated
- 2 tbsp tomato paste
- 3 leaves fresh basil
Instructions
- Trim the fat off the steak. Pound the steak between two sheets of plastic wrap until they are wide enough to fit a slice of prosciutto.28 oz top sirloin
- In a small bowl, mix together the breadcrumbs, parmesan cheese, chopped parsley and 4 tablespoons of olive oil1 cup bread crumbs, ½ cup pecorino romano cheese, ¼ cup parsley, 8 tbsps olive oil
- Start layering the ingredients starting with the spinach, prosciutto and then the breadcrumb mixture.2 cups baby spinach, 4 ounces prosciutto
- Carefully roll up the steaks and tie them with butcher's twine so that they don't unravel during cooking. You can also use toothpicks to keep the beef rolls together. Place on a clean plate. Repeat. Lightly season with salt and pepper.salt and pepper
- In a 10 inch skillet, sauté remaining olive oil and garlic until fragrant. Place the rolled up bundles seam down and brown sides. Turn as needed until all sides are light gold.4 cloves garlic
- Pour wine over steak bundles and simmer for 5 minutes.½ cup red wine
- Add crushed tomatoes, tomato paste and basil. Season with salt and pepper. Bring to a boil and let simmer for 1 hour covered.28 oz crushed tomato, 2 tbsp tomato paste
- Serve with pasta or your favorite side dish
Notes
Top Tips
Choose thinly sliced beef such as top round steak or top sirloin. Pound gently to ensure even thickness Roll tightly and secure well to keep the filling inside Brown the rolls first to add depth of flavor Simmer low and slow for tender, flavorful Italian beef rolls. When serving the beef rolls, remember to remove the butcher's twine or toothpicks and slice with the seam facing down on the cutting board.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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