This Steak Braciole with Mushrooms and Cheese features thin slices of tender beef rolled around a savory filling of sautéed mushrooms, garlic, herbs, and melted cheese, then baked in a rich beef gravy until juicy and flavorful. Each roll is beautifully browned on the outside with a creamy, cheesy center, making this comforting Italian-inspired dish perfect for family dinners, Sunday meals, or special occasions.
Why You’ll Love It
- Tender beef rolls filled with mushrooms and gooey melted cheese
- Rich savory gravy keeps the steak juicy and flavorful
- Elegant enough for entertaining but comforting enough for family dinner
- Easy to pair with potatoes, pasta, rice, or vegetables
Ingredients Overview
Steak Rolls
- 6 thin slices beef top round or flank steak, about 4–5 oz each
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ¾ tsp salt
- ½ tsp black pepper
Mushroom & Cheese Filling
- 8 oz mushrooms, finely sliced
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- ½ tsp Italian seasoning
- ¼ tsp black pepper
Savory Mushroom Gravy
- 1 tbsp butter
- 8 oz mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1½ cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp Dijon mustard
- ½ tsp dried thyme
- 1 tbsp cornstarch
- 2 tbsp cold water
- Salt and black pepper to taste
Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese
- Freshly cracked black pepper
Step-by-Step Instructions
1. Prepare the Steak
Preheat the oven to 375°F (190°C).
Place each steak slice between sheets of plastic wrap and pound gently until about ¼-inch thick.
Season both sides with garlic powder, Italian seasoning, salt, and black pepper.
2. Prepare the Mushroom Filling
Melt the butter in a skillet over medium heat.
Add the mushrooms and cook for 4–5 minutes, until softened and lightly browned.
Add the garlic and cook for another 30 seconds.
Remove from the heat and stir in mozzarella, provolone, Parmesan, parsley, Italian seasoning, and black pepper.
3. Roll the Braciole
Lay each steak slice flat on a clean surface.
Place a generous spoonful of mushroom and cheese filling near one short end.
Roll the steak tightly around the filling.
Secure each roll with kitchen twine or toothpicks so it stays closed during cooking.
4. Brown the Steak Rolls
Heat olive oil in a large skillet over medium-high heat.
Add the steak rolls and sear for 2–3 minutes per side, turning until browned all around.
Transfer the browned rolls to a 9 x 13-inch baking dish.
5. Make the Mushroom Gravy
Add butter to the same skillet.
Add sliced mushrooms and onion and cook for 5–6 minutes, until softened and golden.
Stir in garlic and tomato paste and cook for 1 minute.
Pour in beef broth and Worcestershire sauce, then add Dijon mustard and thyme.
Simmer for 3–4 minutes.
Mix cornstarch with cold water, stir it into the gravy, and simmer until slightly thickened.
6. Bake and Serve
Pour the mushroom gravy over and around the steak rolls.
Cover the baking dish loosely with foil and bake for 30–35 minutes, or until the beef is tender and the filling is hot and melted.
Remove the foil during the final 5 minutes if desired.
Let the braciole rest for 5 minutes, then remove the twine or toothpicks.
Spoon mushroom gravy over each roll and finish with fresh parsley and Parmesan.
Cooking Tips
- Pound the beef evenly so the rolls cook at the same rate and remain tender.
- Avoid overfilling the steak or the cheese may escape while baking.
- Sear the rolls before baking to develop deeper flavor and attractive browning.
- Secure each braciole firmly with kitchen twine or toothpicks.
- Let the finished rolls rest briefly before slicing so the cheese stays inside.
Serving Suggestions
Serve this steak braciole with:
- Creamy mashed potatoes
- Buttered egg noodles
- Garlic Parmesan pasta
- Roasted green beans
- Crusty Italian bread
Storage
Store leftover steak braciole and mushroom gravy in an airtight container in the refrigerator for up to 3 days.
Reheat covered in a 325°F (165°C) oven or gently in a skillet with extra gravy or a splash of beef broth to keep the meat moist.
Leftover Ideas
- Slice leftover braciole and serve it over pasta with mushroom gravy.
- Turn the sliced beef into toasted sandwiches with provolone cheese.
- Serve leftovers over mashed potatoes or rice for an easy next-day meal.
FAQs
What cut of beef works best for braciole?
Top round, flank steak, or thinly sliced sirloin work well because they can be pounded thin and rolled easily.
Can I prepare steak braciole ahead of time?
Yes. Assemble the rolls several hours ahead, cover, refrigerate, and cook when ready.
Can I use a different cheese?
Yes. Provolone, mozzarella, fontina, Swiss, or a combination of cheeses all work beautifully.
Can I make this without mushrooms?
Yes. Replace the mushrooms with spinach, roasted peppers, caramelized onions, or additional cheese.
Final Thoughts
Steak Braciole with Mushrooms and Cheese combines tender rolled beef, savory mushrooms, melted cheese, and rich gravy in a hearty dish that feels both comforting and impressive. Whether served for a cozy Sunday dinner or a special gathering, these flavorful beef rolls make a satisfying centerpiece that pairs beautifully with pasta, potatoes, or crusty bread.
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