Total Time:  1 hr
Prep Time:  40 min
Cook Time: 20 min

Servings: 6

This braciola recipe is great because you can change it with just the lunch meat you have left in the refrigerator.  Remember to have your butcher cut the Round steak thin for you, so you don’t need to do it.  Warm or cold, these braciola are delicious!



  • 1 lb. Top Round steak (sliced thin)
  • 1 medium onion- sliced
  • 2 hard boiled Wilcox eggs
  • Salami or any other Italian lunchmeat
  • Tillamook shredded mozzarella cheese


Hard boil two eggs. Place the eggs in a sauce pan and fill the pan with water until the eggs are covered. Heat until the water is boiling. Remove the pan from the heat and cover with a lid for 20 minutes. After 20 minutes, place the eggs in an ice bath to stop the eggs from cooking.

Saute sliced onions in a pan until bendable and clear.

Place all ingredients in center of meat and tightly wrap with string. Heat Olive oil in a pan and brown the braciola.

More about Braciola

Slices of meat that are grilled or pan fried are called braciola. They are often cooked in their own juice or olive oil. The Italians call this form of cooking involtini. Involtini translates to little bundles. This is because of all the stuff you can roll in the meat. Anything from other meats, cheeses, bread crumbs, etc. In some areas of Italy, instead of using meat, they use fish. When these involtini are made they are secured with a wooden toothpick or string.

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