Braciole with Pepperoni
There’s a sense of celebration woven into every step of preparing Braciole with Pepperoni—a dish where tradition and creativity meet.
Inspired by classic Italian comfort, this recipe takes tender beef and wraps it around a savory blend of pepperoni, provolone, and herbed breadcrumbs, then slowly simmers it in a vibrant tomato sauce. The result is a meal that’s as rich in flavor as it is in family heritage. Each bite is a layered experience: the warmth of melting cheese, the boldness of cured meat, and the tang of slow-cooked tomatoes all coming together in perfect harmony.
This is more than just a Sunday dinner; it’s a dish that turns any gathering into a memorable occasion, inviting everyone at the table to savor something truly special.
Why People Will Love This Braciole with Pepperoni Recipe:
A celebration of Italian tradition: This dish brings old-world flavors and techniques into your kitchen, honoring the heritage of Italian home cooking.
Irresistible layers of flavor: Tender beef wrapped around savory pepperoni, melty provolone, and aromatic herbs creates a rich, unforgettable taste in every bite.
Comfort food with a twist: The addition of pepperoni adds a bold, modern touch to the classic braciole, surprising and delighting anyone who tries it.
Slow-simmered satisfaction: Braising the braciole in a tomato and wine sauce infuses the meat with deep flavor and makes it melt-in-your-mouth tender.
Perfect for gatherings: This dish transforms any meal into a special occasion, inviting loved ones to come together and savor a labor of love.
Key Ingredients:
Center-cut beef tenderloin: This premium cut offers a tender, lean canvas that soaks up every flavor and remains succulent through slow braising.
Uncured pepperoni: Spicy and savory, pepperoni weaves smoky heat into the heart of each slice, infusing the dish with a bold, unexpected twist.
Provolone and Parmesan cheeses: Creamy provolone melts into the filling, while Parmesan adds sharpness and umami, enriching the dish with layers of complexity.
Italian-style breadcrumbs and fresh herbs: Fragrant parsley and basil, blended with seasoned crumbs, create a moist, herby center that binds and balances every bite.
San Marzano tomatoes: These prized Italian tomatoes, slow-cooked with garlic, onion, and wine, form a luxurious sauce that envelops the beef in vibrant, tangy richness.
Expert Tips:
Pound the beef evenly: Take the time to pound the beef to a uniform thickness; this ensures even cooking and makes rolling easier, so every slice is perfectly tender.
Layer ingredients thoughtfully: Spread the pepperoni, cheese, and breadcrumb filling evenly, but leave a small border around the edge to prevent the filling from spilling out as you roll.
Secure with care: Use kitchen twine to tie the rolled beef at regular intervals. This not only holds the shape but helps the meat cook evenly and keeps the filling inside.
Sear for flavor: Don’t rush the searing step—allow the braciole to brown deeply on all sides. This creates a rich, caramelized crust that adds complexity to the finished dish.
Let it braise gently: Maintain a low, steady heat during braising. Gentle simmering in the tomato sauce tenderizes the beef while infusing it with aromatic flavors, resulting in a dish that’s meltingly soft and deeply savory.
Rest before slicing: Let the braciole rest briefly after braising so the juices redistribute, ensuring each slice stays moist and flavorful.
Use quality tomatoes and wine: The sauce’s depth depends on your ingredients—choose San Marzano tomatoes and a dry, robust red wine for the most authentic, vibrant flavor.
Braciole with Pepperoni
Ingredients:
1½ to 2 pounds (680–907g) center-cut beef tenderloin, trimmed and ready for rolling
6 ounces (170g) sliced uncured pepperoni
¼ pound (113g) provolone cheese, thinly sliced
2 cups Italian-style breadcrumbs
4 tablespoons chopped flat-leaf parsley
2 tablespoons finely chopped fresh basil
¼ cup grated Parmesan cheese
6 tablespoons extra-virgin olive oil, separated
½ cup diced yellow onion
2 tablespoons minced fresh garlic
1 can (28 ounces / 796g) San Marzano tomatoes, crushed by hand
1 cup beef stock or broth
1 tablespoon dried oregano
½ teaspoon red pepper flakes (optional, for extra heat)
Kosher salt and freshly cracked black pepper, to taste
Instructions
Step 1: Prepare the Beef
Start by butterflying your beef tenderloin roast—slice it lengthwise almost all the way through, then open it up like a book.
Use a meat mallet to gently pound the beef to an even thickness, about ½ inch, so it’s easy to roll and cooks evenly.
Step 2: Make the Filling
In a large bowl, combine the breadcrumbs, chopped parsley, chopped basil, grated Parmesan, and 3 tablespoons of olive oil.
Mix everything until you have a moist, crumbly filling.
Step 3: Assemble the Braciole
Lay the flattened beef on a clean surface.
Arrange the pepperoni slices evenly over the beef, then add a layer of provolone cheese.
Spread the breadcrumb mixture evenly across the cheese, covering the entire surface.
Step 4: Roll and Tie the Beef
Carefully roll up the beef into a tight log.
Secure it by tying kitchen twine around the roll at regular intervals to hold everything together.
Lightly season the outside of the beef with salt and freshly ground black pepper.
Step 5: Sear the Braciole
Heat the remaining 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef roll on all sides until nicely browned, about 5 minutes per side.
This step adds rich flavor and seals in the juices.
Step 6: Build the Sauce
Remove the seared braciole and set aside. In the same pot, add the diced onion and minced garlic.
Cook for about 5 minutes, stirring often, until soft and aromatic.
Stir in the crushed San Marzano tomatoes, beef broth, dried oregano, crushed red pepper flakes (if desired), and season with salt and pepper.
Bring the sauce to a simmer.
Step 7: Braise the Braciole
Return the browned braciole to the pot, making sure it’s nestled into the sauce.
Cover the pot and transfer it to a preheated 350°F (175°C) oven.
Let it braise for around 45 minutes, or until the beef is fork-tender and infused with the sauce flavors.
Step 8: Rest and Serve
Once cooked, take the pot out of the oven and let the braciole rest for 5 minutes.
Carefully remove the kitchen twine, then slice the roll into thick rounds.
Spoon some of the rich tomato sauce over each piece and garnish with extra fresh parsley for brightness.
Important Notes When Making Braciole with Pepperoni:
Choose quality beef: Select a tender, center-cut roast for the most succulent and flavorful results; tough or uneven cuts can dry out during braising.
Filling balance is crucial: Avoid overstuffing with cheese or pepperoni—too much filling can cause the roll to burst or cook unevenly, while a balanced filling ensures each bite is harmonious.
Tying technique matters: Secure the braciole firmly with kitchen twine, but not too tightly—this prevents the roll from unraveling while allowing the meat to expand as it cooks.
Take your time with the sauce: Let the tomato sauce simmer long enough to develop its full sweetness and depth; undercooked sauce can taste acidic and raw.
Rest for juiciness: Allow the braciole to rest after braising before slicing; this step is vital for keeping the meat juicy and the filling intact.
Flavor improves with time: Like many braised dishes, braciole often tastes even better the next day as the flavors continue to meld and intensify.
How To Enjoy Braciole with Pepperoni After Cooking
Let it rest: When the braciole comes out of the oven, allow it to rest in the pot for about 5–10 minutes. This lets the juices redistribute, making every slice moist and flavorful.
Carefully untie: Remove the kitchen twine gently to keep the roll intact and prevent the filling from spilling out.
Slice with care: Using a sharp knife, slice the braciole into thick rounds—about 1 inch each. Take your time so each slice holds together, revealing the beautiful spiral of meat, cheese, and pepperoni.
Plate generously: Lay the slices on a platter or individual plates. Spoon plenty of the rich tomato sauce over each piece, ensuring every bite is bathed in the aromatic, simmered flavors.
Garnish for freshness: Add a sprinkle of chopped fresh parsley or basil for a pop of color and a touch of herbal brightness.
Pair thoughtfully: Serve alongside creamy polenta, buttery mashed potatoes, or a nest of fresh pasta to soak up the luscious sauce. A crisp green salad or roasted vegetables also make a wonderful contrast.
Enjoy communally: Braciole is a dish meant to be shared. Gather friends or family at the table, savor the aroma, and linger over good conversation as you enjoy each forkful.
Relish the leftovers: If you have extra, know that the flavors deepen overnight. Reheat gently and enjoy again—the dish may be even more delicious the next day.
Nutrition Information:
For one serving of Braciole with Pepperoni (assuming 8 servings per recipe, including beef, cheese, pepperoni, breadcrumbs, and sauce):
Calories: 375 kcal | Total Fat: 20 g | Saturated Fat: 7.3 g | Monounsaturated Fat: 8.2 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 90 mg | Sodium: 780–950 mg (depending on added salt and pepperoni) | Total Carbohydrates: 19 g | Dietary Fiber: 2.3 g | Sugars: 4.2 g | Protein: 32 g
Frequently Asked Questions:
Can I make Braciole with Pepperoni ahead of time?
Yes, you can assemble the braciole, wrap it tightly, and refrigerate for up to 24 hours before cooking. This actually helps the flavors meld. For even more convenience, you can braise the entire dish a day ahead and gently reheat it before serving—the flavors will be even richer.
What cuts of beef can I use if I don’t have tenderloin?
While tenderloin is ideal for its tenderness, flank steak or top round are also good choices. Pound them thin for easier rolling and tenderness during braising.
Can I freeze leftovers?
Absolutely. Let the braciole cool completely, then store slices with sauce in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator and reheat gently in sauce on the stove or in the oven.
Is there a way to make this dish spicier or milder?
Yes! For extra heat, use spicy pepperoni or increase the red pepper flakes in the sauce. For a milder dish, omit the pepper flakes and use mild pepperoni or reduce the quantity.
What sides pair best with Braciole with Pepperoni?
Classic sides include creamy polenta, buttery mashed potatoes, or pasta tossed with olive oil. Roasted vegetables or a simple green salad also balance the richness of the dish beautifully.
How do I prevent the filling from falling out when slicing the braciole?
Be sure to roll the beef tightly and secure it well with kitchen twine before cooking. After braising, let the braciole rest for several minutes before slicing with a sharp knife—this helps the filling stay neatly inside each piece.
Can I assemble the braciole in advance and cook it later?
Yes! You can prep and roll the braciole up to a day in advance. Wrap it tightly in plastic wrap and refrigerate until you’re ready to sear and braise.
Do I need to strain the tomato sauce for a smoother texture?
Not necessarily, but if you prefer an ultra-smooth sauce, you can blend it before adding the braciole back to the pot. Otherwise, hand-crushed tomatoes and sautéed aromatics give the sauce a rustic, traditional character.
Is it necessary to sear the braciole before braising?
Searing isn’t mandatory, but it’s highly recommended—it creates a flavorful crust and adds depth to the dish. Searing also helps the roll hold its shape during braising.
What’s the best way to ensure the meat is tender and not tough?
Pound the beef to an even, thin thickness before rolling and allow it to braise gently at a low temperature. Avoid overcooking, and be sure to slice against the grain for maximum tenderness.