This easy pinwheels recipe takes a flavorful garlic cheese stuffing and rolls it right into flank steak with just the right amount of spinach. The result is a fancy-looking dinner without any complicated technique.
Slicing the steak roll into rounds gives a presentation that looks like way more effort than it actually took. It's an easy way to turn an affordable cut of steak into a dinner worth serving to company.
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The first time I made this, I rolled the steak too loosely and half my filling squeezed out into the pan the second I sliced it. I've since learned that pressing the flank steak thin spreading the cheese and garlic filling evenly before rolling tight makes all the difference between a pinwheel that holds together and one that falls apart on the cutting board.
I was surprised how much flavor you get from just garlic and cheese once it's melted into the steak as it cooks. I've made this for regular weeknights and for having people over, and it holds up either way.
If you're into steak dinners like this that don't require a ton of hands-on work, my oven-baked carne asada and my baked pork steaks use a similar approach. These recipes have simple ingredients, minimal fuss, and a payoff that tastes like you tried a lot harder than you did.
Ingredients
Here's a list of items that you'll need for this recipe:
- Flank steak
- Extra-virgin olive oil
- Salt and ground black pepper
- Fresh baby spinach
- Cream cheese
- Mozzarella cheese or provolone cheese
- Garlic
Scroll down to the recipe card for the exact amounts used.
Instructions
These steak rolls are an easy way to make an unforgettable meal for friends and family without spending hours in the kitchen. Just follow these simple directions!
Lay the flank steak flat and pound it down if needed. Season it with salt and pepper on both sides.
Combine the cream cheese, mozzarella, and garlic. Spread onto one side of the steak.
Heat half the oil in a skillet. Add spinach and cook until wilted.
Top the cheese layer with the cooked spinach.
Roll the steak into a log tightly and drizzle the remaining olive oil over it.
Bake until cooked to the desired doneness. Let rest for ten minutes before slicing.
Hint: Make sure you place the steak in the pan with the seam side down or use toothpicks to hold it together.
Variations
- Cheese swaps: Trade the mozzarella or provolone for feta or blue cheese for a sharper, tangier bite. Pepper jack also works well if you want a little heat built into the filling.
- Vegetable add-ins: Mix chopped bell peppers, mushrooms, olives, or jalapeños into the filling for extra flavor and texture. Sun-dried tomatoes are another good option if you want a slightly sweet, tangy contrast to the cheese.
- Herb and spice variations: Add fresh or dried herbs like basil, oregano, or thyme to the cream cheese mixture. A pinch of red pepper flakes or smoked paprika works too if you want a little more depth.
- Sauce finish: Top the sliced pinwheels with pesto for an extra layer of flavor once they come out of the oven. A balsamic glaze drizzled over the top is another easy way to dress it up for serving.
- Cut swap: If flank steak isn't available, a butterflied skirt steak or thin sirloin can work in its place, though cooking time may need slight adjusting depending on thickness.
Tips
Top tip: Sear the steak in a pan over medium-high heat before transferring it to an ovenproof dish. This will give the outside of your steak a nice brown crust while ensuring that its center remains juicy and tender.
- Take the internal temperature to check doneness. A digital thermometer inserted into the thickest part should read at least 145°F for medium-rare doneness. Cooking any longer can result in an overcooked, dry piece of meat.
- Secure the steak roll with toothpicks before cooking to ensure that it stays together during cooking and doesn't unravel.
Storage
Storing leftover stuffed flank steak is easy. First, make sure to let the steak cool completely before storing it. Then, wrap the steak tightly in plastic wrap or aluminum foil and place it in an airtight container or a resealable bag. The steak pinwheels will keep in the refrigerator for up to four days.
FAQ
For best results, you should always cook flank steak until it reaches an internal temperature of 145°F (63°C). This will ensure that your steak is both tender and juicy.
Flank steak is best cooked quickly over high heat. Grilling, broiling, and pan-searing are all great options.
The cut of meat used for this baked stuffed steak is typically flank steak. This cut of beef is known for its rich flavor and tender texture. It is best when cooked quickly over high heat to medium-rare doneness.
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Recipe
Stuffed Flank Steak
Ingredients
- 1 pound thin flank steak
- Salt and black pepper to taste
- 3 tablespoons extra-virgin olive oil
- 3 ounces baby spinach
- 4 ounces cream cheese softened
- 4 ounces sliced mozzarella cheese or provolone (finely chopped or shredded)
- 3 cloves garlic minced
Instructions
- Preheat oven to 350°F.
- Season the steak liberally with salt and black pepper. Set aside.
- Heat half of the oil in a skillet over medium heat. Add the spinach and cook, stirring, until wilted, 2 to 3 minutes. Remove from the heat.
- In a bowl, combine the cream cheese, mozzarella, and garlic. Spread onto one side of the steak. Top with the spinach. Roll the steak into a log and secure with toothpicks.
- Drizzle a rimmed sheet pan with the remaining oil. Place the steak in the pan with the seam side down. Bake for 25 to 30 minutes, or until cooked to desired doneness.
- Allow the meat to rest for least 10 minutes before slicing and remove the toothpicks before serving.
Notes
- Let the steak sit at room temperature for about 15-20 minutes before cooking so it sears more evenly and cooks through faster.
- Pound the steak to an even thickness before adding the filling; uneven spots make the roll harder to slice cleanly.
- Leave a small border around the edges when spreading the filling so it doesn't squeeze out the sides as you roll.
- Roll the steak tightly against the grain of the meat for the best texture and easiest slicing once it's cooked.
- Slice the finished roll against the grain into even pinwheels for the most tender bite.
- If the toothpicks make slicing tricky, use kitchen twine instead to hold the roll together.
- This recipe can be assembled up to a day ahead and refrigerated, so all that's left to do is sear and bake it when you're ready to cook.
- Freeze uncooked, assembled rolls for up to two months; thaw overnight in the fridge before searing and baking.
Roxie says
I usually use chicken breast for this and this is the 1st time making it with beef and soooooooo delicious. Thanks for the recipe.
Cam says
Love how this turned out! So delicious and easy to make!
Dana says
My family loved these flank steak pinwheels. So easy to make, but the kids thought we were having a "fancy" meal! I will have to make this the next time we are having company over.
Sharina says
This stuffed flank steak pinwheels recipe is a winner! It was so easy and simple to make yet it turned out to be so tasty and pleasing. Just added this to our go-to recipes, thanks Lisa!
Journa Liz Ramirez says
We can't get enough of these stuffed flank steak pinwheels! There were no leftovers. So delicious and satisfying!
Bruce Fernandez says
Looks good, but what oven temp?
Lisa MarcAurele says
Somehow, that step got left out so I added it back. The oven should be preheated to 350°F.
John Hoffman says
How do you combine sliced cheese, garlic, and cream cheese - then spread it?
Lisa MarcAurele says
The mozzarella can be finely chopped first and the cream cheese should be softened. Will update the recipe card. Shredded mozzarella can also be used.