Perruso’s Bracciole

May 10, 2023May 10, 20230 2

Authentic Italian Perruso's Bracciole recipe

by The Chefin Main

Prep

30 min

Cook

2 hrs 15 min

Ready In

2 hrs 45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

420

Sugar

Fat

24g

Perruso's Bracciole, also known as Rolled steak, is a classic Italian dish that is popular in many Italian-American households. It is a hearty and satisfying dish that is full of flavor. The tender steak rolls are stuffed with garlic, parsley, and romano cheese and slowly cooked until they are tender and juicy. This dish can be served as a main course alongside roasted vegetables and a side salad or as a part of a family-style Italian feast.

Instructions

1.	Preheat the oven to 325°F.
2.	Lay the sliced beef flat and pound to thin even steaks. Sprinkle with salt and pepper.
3.	In a blender, combine garlic, fresh parsley, and romano cheese until it forms a paste. Spread this paste evenly over each steak.
4.	Roll each steak tightly and tie with butcher's twine.
5.	Heat olive oil in a large skillet over high heat. Brown each side of the steak rolls for about two minutes per side.
6.	Transfer the steak rolls to a large baking dish and pour any remaining oil from the skillet over them.
7.	Bake for about two hours or until tender.
8.	Remove string and slice roll into individual portions.

PROS

Perruso’s Bracciole is a flavorful dish that is easy to make and sure to impress your guests.
The combination of garlic, parsley, and romano cheese create a delicious filling in every bite.

CONS

Bottom round is a tough cut of meat that can require a long cooking time to become tender.
Additionally, the use of butcher’s twine to hold the rolls together can be time-consuming and can be tricky to handle.

HEALTH & BENEFITS

While this dish is not particularly healthy given the use of red meat and cheese, it is high in protein and provides essential amino acids needed for human growth and repair.

	3 lbs bottom round steaks , sliced sandwich thin
	salt and pepper
	1/2 cup garlic
	2 cups fresh parsley
	1 cup romano cheese
	olive oil