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Keto Italian Beef Braciole

Keto Italian Beef Braciole

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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 8
Course: dinner
Cuisine: American, Italian
Calories: 401
Ingredients Equipment Method Notes

Ingredients
  

Original
  • 2 lbs Top Round or Flank Steak Thinly Sliced, About 4 Large Pieces.
  • 1/4 tsp Salt Or to taste.
  • 1/4 tsp Pepper Or to taste.
  • 4 Cloves Garlic Minced.
  • 1 cup Parmigiano Reggiano Cheese Finely Grated.
  • 1/2 cup Freshly Chopped Parsley
  • 6 Slices of Prosciutto
  • 1/4 cup Olive Oil
  • 3.5 cups Tomato Sauce Equivalent to 28 fl oz.
With Egg and Provolone
  • 2 lbs Top Round or Flank Steak Thinly Sliced, About 4 Large Pieces.
  • 1/4 tsp Salt Or to taste.
  • 1/4 tsp Pepper Or to taste.
  • 4 Cloves Garlic Minced.
  • 1 cup Parmigiano Reggiano Cheese Finely Grated.
  • 1/2 cup Freshly Chopped Parsley
  • 8 Slices of Provolone Equivalent to 176g.
  • 6 Slices of Prosciutto
  • 4 Hard Boiled Eggs Diced
  • 1/4 cup Olive Oil
  • 3.5 cups Tomato Sauce Equivalent to 28 fl oz.

Equipment

  • Instant Pot, Dutch Oven or Large Pot

Method
 

  1. Thinly slice steak and gently pound to 1/4 to 1/8-inch thickness.
  2. Pat steak dry with paper towel; season with salt and pepper on both sides.
  3. Place minced garlic, followed by grated Parmigiano Reggiano and chopped parsley on top of tinley sliced beef.
  4. Add sliced Prosciutto on top of beef, evenly distributed.
  5. Optional: Add sliced provolone cheese and diced egg on top of beef.
  6. Tightly roll the beef, tucking in the sides, and secure with toothpicks or kitchen twine (recommended).
Instant Pot
  1. In the instant pot, heat 1/4 cup of olive oil with the SAUTÈ setting.
  2. Add steak and brown all sides. About 5-7 minutes. NOTE: Start browning the meat with the seam side down to seal it.
  3. Once browned, remove from pot and set aside.
  4. Add tomato sauce to the instant pot and deglaze the pan (scrape up the brown bits from the bottom of the pan).
  5. Place the braciole back into the pot.
  6. Lock the lid in place and select MEAT/STEW on high pressure for 30 minutes.
  7. Once the Braciole is finished cooking, carefully turn to value to a quick release.
Stovetop
  1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
  2. Brown all sides of the braciole starting with the seam side to seal it.
  3. Once browned, add the sauce into the pot, cover and simmer on low heat for 90 minutes. 
  4. Remove the rolls with tongs to a cutting board and slice the Braciole for serving. About 1/2 inch thick.
  5. Add sauce on top of the sliced Braciole and serve with some fresh parsley.
  6. Enjoy!

Notes

Nutrition Information (Original): 8 Servings
  • 401 Calories
  • 4.2g Carbohydrates
  • 1g Fiber
  • 26.8g Fat
  • 33.7g Protein 
Net Carbs:3.1g / Serving 
 
Nutrition Information (With Egg and Provolone): 8 Servings
  • 507 Calories
  • 4.4g Carbohydrates
  • 1g Fiber
  • 34.2g Fat 
  • 42.8g Protein 
Net Carbs: 3.4g / Serving