Stuffed Flank Steak With A Savory Cheese Filling
This Stuffed Flank Steak is one of those show-stopping meals that looks impressive but is surprisingly simple to pull together. Juicy flank steak is rolled up with a creamy, cheesy spinach filling and roasted to perfection. It’s packed with flavor in every slice.
I love making this when I want something a little special without spending all day in the kitchen. It’s perfect for family dinners or when I have guests over, and it always gets that “wow” reaction when sliced into those beautiful pinwheels.
If you’re into flavor-packed meals like this, you might also enjoy my beef gyros, tex-mex ground beef and cabbage skillet, and oven cooked beef brisket for more inspiration.
Table of Contents
Why You’ll Love This Recipe
- Impressive Presentation: The spiral slices make this dish look restaurant-quality with minimal effort.
- Hearty Low Carb: For low carb followers, this meal hits all the must haves; filling, satisfying and under 5 carbs per serving.
- Flavor-Packed Filling: The combination of spinach, cheeses, and roasted red peppers is rich and delicious.
- Perfect for Entertaining: It’s an easy way to serve something that feels elevated and special.
- Make-Ahead Friendly: You can prep and roll the steak ahead of time to save effort later.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Flank steak: This cut is perfect for rolling and absorbs all the flavors of the filling beautifully.
- Garlic powder: Provides a deep, savory base flavor.
- Italian seasoning: Adds a blend of herbs that complements the filling perfectly.
- Olive oil: Used to sauté the garlic and spinach while adding richness.
- Fresh spinach: Brings color, freshness, and a nutritious element to the filling.
- Garlic: Fresh garlic boosts the overall flavor of the stuffing.
- Mozzarella cheese: Adds melty, creamy texture to the filling.
- Parmesan cheese: Gives a salty, nutty depth of flavor.
- Roasted red peppers: Add sweetness and a slight smokiness.
- Cream cheese: Helps bind the filling together and makes it extra creamy.
- Kitchen twine or toothpicks: Keeps the steak rolled and secure during cooking.
How to Make Stuffed Flank Steak
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Place the flank steak on a cutting board and butterfly it so it opens up into an even layer. Cover with plastic wrap and gently pound to about 1/2-inch thickness.
- Season both sides of the steak with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds. Then add the spinach and cook until wilted. Remove from heat. Stir in remaining ingredients.
- Spread the filling evenly over the steak, leaving a 1-inch border around the edges.
- Roll the steak tightly from one long side into a log. Secure the roll with kitchen twine or toothpicks every 1–2 inches. Place seam-side down in a baking dish.
- Roast for 35–40 minutes, until the internal temperature reaches 135°F for medium-rare or 145°F for medium. Remove from the oven and let rest for 10 minutes before slicing into rounds.
Substitutions and Additions
- Add mushrooms: Sautéed mushrooms add extra depth and an earthy flavor.
- Use provolone: Swap mozzarella for provolone for a slightly sharper, melty cheese.
- Make it spicy: Add crushed red pepper flakes or chopped jalapeños to the filling.
- Try different greens: Kale or arugula can be used instead of spinach for a different twist.
Sandra’s Pro Tips
- Slice against the grain for the most tender bites.
- Don’t overfill the steak or it may be difficult to roll tightly.
- Use a sharp knife to get clean, even slices.
- Letting the steak rest is key to keeping it juicy.
- Tie securely but not too tight to prevent filling from squeezing out.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, you can assemble and roll the steak a day ahead. Keep it covered in the fridge until ready to cook.
Toothpicks work just fine, just remember to remove them before serving.
Use a meat thermometer. Aim for 135°F for medium-rare or 145°F for medium.
Yes, just grill over indirect heat and turn occasionally until it reaches the desired internal temperature.
Other Delicious Steak Recipes You May Enjoy
- Broiled Flank Steak
- Copycat Olive Garden Steak Gorgonzola Alfredo
- Air Fryer Steak Bites Wrapped In Bacon
- Pan Seared Steak
Stuffed Flank Steak with Cheese
Equipment
- meat mallet
- Parchment Paper
- Plastic wrap
- Large Skillet
- baking sheet
- Kitchen twine or toothpicks
Ingredients
Steak
- 2 pounds flank steak
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Filling
- 1 tablespoon olive oil
- 2 cups fresh spinach chopped
- 3 cloves garlic minced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup roasted red peppers chopped
- 2 tablespoons cream cheese softened
- Kitchen twine or toothpicks
Instructions
- Preheat the oven to 375°F.
Steak
- Lay the flank steak flat on a cutting board and butterfly it to create an even thickness. Cover with plastic wrap and gently pound to about 1/2-inch thick. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
Filling
- Heat olive oil in a skillet over medium heat. Add the garlic and cook for about 30 seconds, then add the spinach and cook until wilted. Remove from heat and stir in mozzarella, Parmesan, roasted red peppers, and cream cheese until combined.
Assemble
- Spread the filling evenly over the steak, leaving about a 1-inch border around the edges. Starting from one long side, roll the steak tightly into a log. Secure with kitchen twine or toothpicks at 1–2 inch intervals.
Roast
- Place the rolled steak seam-side down in a baking dish. Roast for 35–40 minutes, or until the internal temperature reaches about 135°F for medium-rare or 145°F for medium.
- Remove from the oven and let the steak rest for 10 minutes before slicing. Cut into rounds and serve warm.
Notes
How To Store Stuffed Flank Steak
Store in Refrigerator: Store in an air tight container and keep refrigerated for up to 4 days. To Freeze: Individually wrap each pinwheel in plastic wrap, then place in an airtight freezer container. This can be frozen for up to 6 month. Reheat: Place frozen flank steak in the refrigerator to thaw for 24 hours. Turn oven on low heat, 250°F (121°C). Place steak on a baking pan with a lid or cover with foil and warm for 30 minutes.Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
