Spinach & Cheese Stuffed Steak Pinwheels
Tender steak rolled around creamy, cheesy spinach, seared until beautifully golden, then sliced into irresistible pinwheels. This impressive-looking dish is surprisingly easy to make and perfect for a special dinner!
Ingredients
1½–2 lbs flank steak, butterflied and pounded evenly
2 cups fresh spinach
1 cup shredded mozzarella cheese
½ cup cream cheese, softened
2 cloves garlic, minced
1 tbsp olive oil
1 tsp Italian seasoning
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
1 tbsp butter
Kitchen twine or toothpicks
Instructions
Prepare the steak: Lay the flank steak flat and pound it gently until evenly thin. Season both sides with salt, pepper, smoked paprika, and Italian seasoning.
Make the filling: Heat olive oil in a skillet over medium heat. Add garlic and spinach and cook for 1–2 minutes, just until the spinach wilts. Remove from heat and let it cool slightly.
Add the cheese: Spread the softened cream cheese evenly over the steak. Sprinkle with mozzarella, then distribute the sautéed spinach and garlic over the top.
Roll it up: Starting from one long side, tightly roll the steak into a log. Secure it firmly with kitchen twine at 1–2-inch intervals.
Sear: Heat a large oven-safe skillet over medium-high heat and melt the butter. Sear the steak roll on all sides until deeply browned, about 2–3 minutes per side.
Finish cooking: Transfer the skillet to a preheated 375°F (190°C) oven and cook for about 15–20 minutes, or until the steak reaches your preferred doneness.
Rest and slice: Remove from the oven and let the steak rest for 10 minutes. Remove the twine, then slice into thick pinwheels.
Serving Suggestion
Serve these gorgeous steak pinwheels with roasted potatoes, garlic butter vegetables, a crisp salad, or creamy mashed potatoes. Spoon the flavorful pan juices over the slices for an extra delicious finish!
Pro Tip: Don’t overcook the steak. Letting it rest before slicing helps keep the juices inside and makes every pinwheel tender and flavorful.