Braciolentini – Italian Sirloin Beef Rolls with Provolone & Pecorino

These braciolentini are a recipe shared with me by my culinary school classmate, Joe, and come from his family in Sicily. I’m so grateful to Joe and his family for sharing a recipe that carries a piece of their Sicilian heritage and allowing me to share it with you here.

Made with thinly sliced sirloin beef coated in a savory mixture of breadcrumbs, Pecorino, fresh parsley, and garlic, each piece is wrapped around provolone and cooked until golden with perfectly melty cheese tucked inside.

Savory, cheesy, and surprisingly simple to make, this is one of those recipes that reminds me why I love learning about Italian cooking through the people and traditions behind the food. Full credit for this recipe goes to Joe and his family in Sicily. I’m very happy to be able to pass it along to you. Let’s get cookin’!

INGREDIENTS

2–2¼ pounds thinly sliced sirloin beef, about 1 kilo
1 cup Italian breadcrumbs
3 tbsp finely grated Pecorino Romano
2 tbsp finely minced fresh Italian flat-leaf parsley, about 3-4 sprigs
2 cloves garlic, finely minced or grated
1 tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp water, plus more as needed
3 tbsp extra-virgin olive oil, plus more for coating the beef
6-8 oz provolone dolce or provolone piccante (spicy), cut into small pieces or batons

Instructions

1. Mix the breadcrumbs
   Combine the breadcrumbs, Pecorino Romano, parsley, garlic, salt, and pepper in a medium bowl. Stir in the water and olive oil until the crumbs are evenly moistened while remaining loose and crumbly. If they still seem dry, add a small additional splash of water or olive oil.

2. Cut and prepare the beef
   If your sirloin isn't already very thin, place it between parchment paper or plastic wrap and gently pound it thinner. Cut the slices into pieces approximately 3 fingers wide, leaving them long enough to wrap around the cheese.

3. Bread the sirloin
   Lightly coat each piece of beef with olive oil, then press both sides into the prepared breadcrumb mixture so the surface is evenly coated.

4. Add the provolone
   Set a small piece of provolone toward one end of each strip of sirloin. Roll the beef snugly around the cheese to form a small bundle. If the rolls don't stay closed on their own, secure them with toothpicks.

5. Bake or grill
   For the oven, preheat to 425°F and place the braciolentini seam-side down on a lightly oiled or parchment-lined baking sheet. Bake for 15–20 minutes, turning once if desired, until the beef is cooked through, the coating is golden, and the provolone has melted.

   You can also cook them on a grill over medium-high heat, turning periodically until they're browned on all sides and cooked through.

6. Serve and enjoy!
   Give the braciolentini a few minutes to rest after cooking. Remove any toothpicks and serve them warm so you get that melty provolone center.

NOTES

For the provolone, either dolce or piccante works. Provolone dolce creates a milder, creamier filling, while piccante has a sharper and more pronounced flavor.

The breadcrumb mixture shouldn't become a paste. You're looking for crumbs that are lightly moistened by the water and olive oil but still have their texture.

For the sirloin, having it sliced very thinly makes a big difference. If you're buying it from a butcher counter, you can ask them to slice it very thin for you so the pieces are easy to roll and stay tender during the relatively short cook time.

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