beef bracciole recipe

beef bracciole

prep time: 30 minutes
cook time: 40 minutes
ready in: 1 hour 10 minutes

makes: 12 servings, 5 oz. each


  • 3 lb. round steak, sliced thin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon dried parsley
  • 1/4 cup plain dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 can (28 oz.) tomato puree
  • 1 clove garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Partially freeze beef to make slicing easier. Slice crosswise into strips.
  2. In a small bowl, combine garlic powder, pepper, parsley and Parmesan cheese. Sprinkle about 1/2 teaspoon of mixture onto each slice of beef. Roll up and secure with toothpick.
  3. Place rolls on lightly oiled baking sheet. Bake at 400°F for 20 minutes. Cool slightly and remove toothpicks.
  4. For sauce, combine tomato puree, garlic, oregano and basil. Heat sauce, add beef rolls and simmer for about 20 minutes. Alternate method: baked beef rolls may be added to sauce ingredients, refrigerated overnight and heated the next day.
  5. Serve with pasta and a side of steamed broccoli.

Per Serving: 180 calories, 5g fat, 2g saturated fat, 65mg cholesterol, 380mg sodium, 8g carbohydrate, 1g fiber, 25g protein