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Spinach Cheese Stuffed Flank Steak Rolls

Impress your guests with these flavorful Spinach Cheese Stuffed Flank Steak Rolls! Tender steak wrapped around a creamy, savory filling.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Meal Prep, Protein-Packed
Servings: 4 servings

Ingredients

  • 1 lb flank steak, butterflied ideal for rolling
  • 2 tablespoons oil olive or vegetable oil for sautéing
  • 1 cup onion, chopped adds depth to the filling
  • 3-4 cloves garlic, minced or crushed infuses the filling with flavor
  • 4 ounces cream cheese provides a creamy texture
  • 8 ounces sliced provolone cheese pairs perfectly with the filling
  • 2 cups baby spinach adds color and nutrition
  • Salt and pepper to taste

Instructions

  • Begin by butterflying the flank steak. Lay it flat on a cutting board, and with a sharp knife, carefully slice it horizontally, creating a pocket without cutting all the way through.
  • In a skillet over medium heat, add the oil. Once hot, sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  • In a bowl, mix the sautéed onions and garlic with the cream cheese, sliced provolone, and baby spinach. Stir until well combined, and season with salt and pepper to taste.
  • Spread the filling evenly over the butterflied flank steak. Leave a little space around the edges to avoid overflow when rolling.
  • Starting at one end, carefully roll the flank steak tightly around the filling. Secure the roll with toothpicks or tie it with kitchen twine to keep everything in place.
  • Preheat your oven to 375°F (190°C). Place the stuffed rolls seam-side down in a baking dish. Bake for about 25-30 minutes, or until the steak reaches your desired doneness. Let rest for 5 minutes before slicing.
  • Slice the rolls into thick pieces and serve warm. Enjoy with your favorite side dish or a fresh salad for a complete meal.

Equipment

  • Sharp knife
  • Cutting Board
  • Skillet
  • Toothpicks or kitchen twine
  • Baking Dish

Notes

  • Freeze leftovers for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Substitute provolone with mozzarella or gouda for different flavors.
  • Add roasted red peppers or mushrooms for more filling options.