Everyone loves that slow cooked, tender, tangy Italian dish braciole! Well, I’ve taken it to the weeknight level in this Skillet Braciole using thinly sliced Milenesa style beef and my roasted tomato sauce
I have had this recipe on my plate for a while. Well, not literally, but you know what I mean. It’s been on my ideas list for a while. I’m not sure what finally got me motivated to make it. I think it was finding the Milanese style sliced beef that motivated me. On markdown, no less! How can you beat that?
You can’t. Honestly.
The whole package of beef was about $7 and had about 7 slices of meat in it. See? The two cans of tomatoes to make the sauce were around $4 total. Bread I had, garlic I had, herbs and spices I had. Parmesan cheese is always in the fridge. So, this meal was $11 to make. For a meal for 4 that’s not too shabby. Especially one that tasted as delicious as this did.
You ever have those recipes where you’re just not sure how it’s going to come out? And you cross your fingers and pray that it’s not shoe leather, taste hideous, or just a down right total fail? No? It’s just me? Okay. Moving on.
Well, this dish was leaps and bounds what I hoped it would taste like. The beef was very tender! The way the Milanesa style of beef is cut and pounded I haven’t had it be very tough at all. I’ve used it in stir-fry recipes, this recipe, cheese steak recipes; it’s pretty versatile. It’s famous for the Milanesa recipe created in Italy that was brought to Latin America during the mass migration called the Italian diaspora from the last 1800’s through early 1920s.
No, this isn’t about Milanesa. This is about skillet braciole. Sorry, I got distracted with the history lesson.
Now, braciole is actually involtini in Italy. I’m not sure how the involtini became braciole, but that’s what Italian Americans apparently call it. Maybe braciole is the name of the beef version? You know, like all squares are rectangles? I’m not sure. That part I haven’t stumbled on. If someone has the answer, I’d love to hear it! I’m all about learning authentic recipes and cuisines.
*she says as she butchers braciole and it’s slow cooked taste by making it skillet friendly*
Yes yes, I know. But trust me when I say this tastes amazing! Almost as amazing as the slow cooker braciole I made. Oh, wait. That was chicken thighs wasn’t it?
Just look at that delicious filling rolled up into tender, juicy beef!! How can you not want to just pick that up and pop it into your mouth?? I want to and I just ate lunch! FANTASTIC lunch at that.
That’s a small plate, mind you! No, I did not eat a HUGE portion of this for lunch. That plate is about 7 inches around and that’s about 1 1/2 cups of pasta, if that? And I resisted the urge to eat both pieces of beef. It was difficult, but if I’m going to get my bikini body ready, I need to stop eating like I’m a food blogger.
Honestly. This body has NEVER seen a bikini. Ever. And it probably never will unless there’s a miracle cure for no food filter besides lock jar or wiring my mouth shut. LOL
But explain to me how in the world you can create fabulous dishes like this and not want to just savor every last bite? Just look at it!! The bright red and flavorful sauce, the garlic and cheese filling, the tender beef; it’s screaming, “EAT ME NOW!” So, I think that’s what you should do! Head to the store and pick up a package of this hidden gem of a cut of beef and make your own skillet braciole. Your family will thank you! And hopefully, you’ll thank me!
- 1 ounce fresh bread crumbs
- 1/2 cup reduced fat Parmesan cheese
- 1/4 cup fresh parsley
- 1 tablespoon minced garlic
- 2 teaspoons minced basil
- 1 pound Milanese style steak (or other thin style sliced beef like Arrachera or thinly sliced flank steak)
- 1 recipe roasted tomato sauce
- Place the first six ingredients (bread through basil) in the bowl of a food processor and process until combined.
- Place one piece of beef on your work surface and spread with 2 tablespoons of the bread mixture. Starting at one end, roll the braciole up and secure with toothpicks. Repeat with remaining beef and bread mixture. (I wound up with seven pieces of beef in my package. Seven? Seriously?)
- Once all the beef and mixture is rolled up, heat a large skillet coated with cooking spray over medium-high heat. Brown the braciole evenly on all sides and reduce heat to simmer.
- Carefully pour the tomato sauce over the meat, cover, and simmer 15 to 20 minutes or until the sauce is heated through and the beef is cooked.
- Serve with a tossed salad and garlic bread.