Beef Braciole ~ thin slices of beef filled with breadcrumbs, cheese, prosciutto and fresh herbs, rolled then braised in Prego Farmers’ Market® sauce.
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Beef Braciole (Italian Beef Rolls)

Beef Braciole (Italian Beef Rolls) *slow cooker meal* tender, thinly sliced sirloin steak rolled around bread stuffing and prosciutto, topped with marinara sauce and cheese.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: Italian
Keyword: Easy Italian Beef Rolls
Servings: 4


  • 1 pound sirloin or top round steak
  • 2 tablespoons Olive oil
  • 1 small onion diced
  • 1 clove garlic grated
  • 2 cups spinach fresh
  • Salt and pepper to taste
  • Kitchen twine or toothpicks
  • 1 package Prosciutto
  • 1/4 cup fresh parsley chopped
  • 1/2 cup Italian style breadcrumbs
  • 1 egg
  • 1/4 grated parmesan cheese
  • 1/4 grated mozzarella
  • 1/2 beef stock
  • 1 jar Prego Farmers’ Market® Sauce **see below
  • 8 ounces Pasta cooked al dente


  • Trim any excess fat from the edge of the beef then pound it very thin starting with the center and working to the edges. Cut the beef into individual pieces slightly larger than palm-size. Season with salt and pepper.
  • In a skillet over medium heat, drizzle about one tablespoon of olive oil then add the onions cooking for a minute or two until they soften, stirring frequently.
  • Fold in the grated garlic and spinach, season lightly with salt and pepper and cook for a few minutes until the spinach is wilted, stirring often so the garlic doesn’t burn. Transfer the mixture to a bowl and blend in the parsley, breadcrumbs, parmesan and mozzarella cheeses, egg and 3 tablespoons of olive oil.
  • Divide the stuffing mixture in the bowl into equal parts for each braciole. Lay a single slice of prosciutto cut to fit onto each piece of beef. Spread the stuffing over the top of the prosciutto. Roll the beef as tightly as possible and secure it with 2 pieces of kitchen twine.
  • Add 1 tablespoon of olive oil to the same skillet heating to medium-high. Gently place the rolls in the skillet searing about 2 minutes on all sides.
  • Add about 1/3 of the Prego Farmers’ Market ® sauce onto the bottom of the slow cooker then transfer the rolls.
  • Add the beef stock to the skillet to deglaze, scraping any brown bits from the bottom. Pour the stock and brown bits into the slow cooker along with the remaining Prego Farmers’ Market® sauce and cook on high for 3 ½ – 4 hours or on low 6 ½ – 7 hours (times vary depending upon how thin your beef is but you want the beef fork-tender).
  • Transfer the rolls to a cutting board, slice into pinwheels, top with sauce and serve right away with pasta.