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Rolled Flank Steak (Stuffed Steak Pinwheels) Recipe

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4 from 82 reviews

This Rolled Flank Steak recipe features tender steak pinwheels stuffed with a savory mixture of caramelized onions, sautéed mushrooms, and provolone cheese. The steak is pounded thin, rolled tightly with the filling, browned in a cast iron skillet, and then baked to a perfect medium-rare. Served with a rich garlic white wine cream sauce, these elegant pinwheels make for an impressive and delicious dinner dish.

  • Total Time: 2 hours 5 minutes
  • Yield: 6 servings

Ingredients

Steak and Filling

  • 2½ pounds flank steak
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 large yellow onions, thinly sliced
  • 2½ teaspoons kosher salt, divided
  • ½ teaspoon freshly cracked black pepper
  • 1 pound cremini or baby bella mushrooms, finely chopped
  • 4 ounces provolone cheese slices
  • 4 small garlic cloves, thinly sliced
  • Fresh flat-leaf parsley leaves, for serving

Cooking and Sauce

  • 2 tablespoons high-heat oil (such as avocado oil or grapeseed oil)
  • 1 cup dry white wine (such as sauvignon blanc)
  • ¾ cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons salted butter
  • Butcher’s twine for tying the steak roll

Instructions

  1. Cook the mushrooms and onions: Combine unsalted butter and olive oil in a large skillet over medium-low heat. Once butter has melted, stir in the sliced onions and ½ teaspoon kosher salt. Cover and cook for 5 minutes. Remove lid and continue stirring frequently to prevent burning until onions turn golden brown, about 30 minutes. Add chopped mushrooms and cook until onions are deeply golden and mushrooms tender, about 10 more minutes. Transfer mixture to a large bowl and refrigerate until completely cooled, approximately 15 to 20 minutes.
  2. Pound the steak: Place flank steak on a large cutting board, cover with plastic wrap, and use a meat mallet to pound it evenly to about ⅛-inch thickness. Season both sides with ½ teaspoon of kosher salt and set aside to rest for at least 10 minutes.
  3. Preheat the oven: Set the oven to 350°F and position a rack in the center.
  4. Place twine under steak: Remove plastic wrap from the steak. Position the steak so the grain runs parallel to the edge of the cutting board. Slide pieces of butcher’s twine under the steak about every 3 inches, approximately 6 pieces in total.
  5. Add mushrooms and cheese to steak: Spread the cooled onion and mushroom mixture evenly over the steak, leaving a 2-inch border around the edges. Layer provolone slices on top of the mixture. Starting at the bottom, tightly roll the steak towards the top, finishing with the seam side down.
  6. Roll and tie the steak: Starting from the middle of the roll, tie the butcher’s twine securely. Continue tying each twine piece working outwards to hold the roll firmly. Cut the rolled steak in half and season the outside with the remaining 1 teaspoon kosher salt.
  7. Brown the steak: Heat a large cast iron skillet over medium-high heat until smoking. Place steak rolls seam-side up first, and brown each side for 3 minutes, turning until all sides are browned, about 9 minutes total.
  8. Bake the steak: Transfer the skillet to the preheated oven and bake until the internal temperature reaches 130°F for medium-rare, about 10 minutes. Remove from oven and transfer steak to a platter. Let rest for 10 minutes.
  9. Make the sauce: While the steak rests, add the garlic to the skillet over medium heat and cook until fragrant, about 1 minute. Add white wine and increase heat to medium-high, bringing to a simmer while scraping up browned bits from the pan. Add thyme and reduce liquid to approximately ¼ cup, about 4–5 minutes. Stir in heavy cream and bring to simmer again, cooking until the sauce thickens slightly, around 2 minutes. Whisk in salted butter and season with freshly cracked black pepper. Transfer sauce to a small bowl.
  10. Serve: Remove the twine from the steak and slice into 1-inch pinwheels. Transfer slices to a serving platter, season with freshly cracked black pepper, and garnish with fresh parsley. Serve alongside the garlic white wine cream sauce.

Notes

  • Use a meat thermometer to ensure perfect medium-rare doneness (130°F internal temperature).
  • If unavailable, cremini mushrooms can be substituted with white button mushrooms.
  • Allowing the onions and mushrooms to cool before spreading helps prevent the cheese from melting prematurely during rolling.
  • Be sure to tie the steak roll tightly to keep stuffing intact during cooking.
  • This dish pairs beautifully with roasted vegetables or mashed potatoes for a complete meal.
  • Author: Madelynn
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/rolled-flank-steak-stuffed-steak-pinwheels-recipe/