Low Carb Keto Italian Braciole (Stuffed Beef Rolls)

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Low Carb Keto Italian Braciole (Stuffed Beef Rolls)

Prep Time 25

Cook Time 1 30

Servings @ 2 slices

Calories 549kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

1.5 pound flank steak
1/2 tsp salt
1/2 tsp pepper
1/2 cup pork rind panko
1 clove garlic minced
2/3 cup Pecorino cheese grated
2 tbsp fresh parsley chopped
2 tbsp fresh basil chopped
8 slices prosciutto
4 ounces Provolone cheese slices
4 tbsp extra virgin olive oil divided
1 cup red wine
3 cups low carb marinara

Instructions

Lay your flank steak on a wooden board, pat dry. Place parchment paper over the top. Use a rolling pin or meat mallet and pound to 1/4 inch thickness. Season with salt and pepper. Set aside.
In a medium bowl, add the pork rind panko, garlic, pecorino cheese, parsley and basil and 2 tbsp olive oil, mix to combine. Sprinkle this mixture to cover the meat.
Add 4 slices of prosciutto, then provolone cheese, then last 4 slices prosciutto.
Starting on the short end, roll up like a jelly roll to seal. Tie with Butcher's twine about 1.5 inches apart.
Preheat oven to 350 degrees F. Add 2 tablespoons olive oil to a 12 inch cast iron skillet. Heat to medium high heat. Add the braciole and brown on all sides. Pour in the wine and boil about 1 minute then stir in marinara sauce.
Cover and bake for 30 minutes. Remove from the oven and baste with sauce. Bake another 30 minutes then remove cover and bake another 20-30 minutes until meat thermometer registers 165 degrees F.
Rest 15 minutes then slice and keep in the sauce. Serve immediately.
Store any leftovers in an airtight container in the fridge for up to 3 days.

Notes

This Braciole was 12 inches in length. I sliced 12 slices and feel 2 slices is a good serving. Therefore, this serves 6 people at 12 slices. If one slice is better for you just divide the nutrition info in half to calculate per serving for one slice.

6 g net carbs per serving

Nutrition