6 Ingredient Stuffed Flank Steak Rolls (Pinwheels)

Why You’ll Love This Recipe

I like this recipe because it keeps things simple with just six ingredients, yet it looks and tastes like something from a restaurant. The combination of cheesy filling with fresh spinach and lemon zest balances perfectly with the hearty flank steak. I also enjoy how the rolls cook quickly and slice into beautiful pinwheels, making them ideal for serving to family or guests.

Ingredients

2 tsp dried parsley use fresh if you like
salt for taste
pepper for taste
2 cups spinach torn
1.5 lb flank steak
1 tbsp butter or vegetable oil
1 1/2 cup Parmesan cheese
zest from one lemon

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by laying the flank steak flat on a cutting board and pounding it slightly to even thickness.
2. I season the steak with salt, pepper, and parsley.
3. I spread the torn spinach evenly over the steak, followed by Parmesan cheese and lemon zest.
4. I carefully roll the steak up tightly, securing it with kitchen twine or toothpicks.
5. I slice the roll into even pinwheels, about 1 to 1 ½ inches thick.
6. In a large skillet, I heat butter or oil over medium-high heat and sear the rolls on each side until browned, about 2–3 minutes per side.
7. I reduce the heat, cover the skillet, and let them cook through for another 6–8 minutes, depending on thickness.
8. I remove the toothpicks or twine before serving.

Servings and Timing

This recipe makes about 4 servings. It takes 15 minutes to prepare and 15 minutes to cook, for a total of around 30 minutes.

Variations

Sometimes I add sun-dried tomatoes or roasted red peppers for a Mediterranean touch. I also like using mozzarella or provolone instead of Parmesan for a gooier texture. If I want extra flavor, I spread a thin layer of pesto on the steak before rolling it up.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a skillet with a splash of broth or water, cover, and warm gently over medium heat. These rolls also reheat well in the oven at 325°F until hot.

FAQs

Can I make these rolls ahead of time?

Yes, I prepare and roll the steak in advance, refrigerate it, and cook just before serving.

Do I have to cut them into pinwheels before cooking?

No, I can also cook the steak as a whole roll and slice it into rounds after cooking.

Can I grill these steak rolls?

Yes, I love grilling them over medium heat for a smoky flavor, cooking about 4 minutes per side.

What if my steak isn’t rolling well?

I trim it thinner or pound it flatter so it rolls more easily and stays tight.

Can I use fresh herbs instead of dried parsley?

Yes, I prefer fresh parsley for more flavor and brightness.

What sides go best with this dish?

I like serving these rolls with roasted vegetables, mashed potatoes, or a fresh salad.

Can I use another cheese besides Parmesan?

Yes, mozzarella, provolone, or Asiago work beautifully.

How do I keep the rolls from falling apart?

I secure them with toothpicks or tie them with kitchen twine before searing.

Can I freeze stuffed flank steak rolls?

Yes, I roll and freeze them uncooked, then thaw overnight in the fridge before cooking.

How do I know when the steak rolls are done?

I check that the internal temperature reaches about 135°F for medium-rare or cook longer if I prefer them more well-done.

Conclusion

These 6 Ingredient Stuffed Flank Steak Rolls are one of my favorite ways to turn a simple cut of meat into something exciting. I love how the cheesy, lemony filling complements the beef, and the pinwheel presentation makes them perfect for both weeknight dinners and special occasions. It’s a quick, flavorful recipe I keep coming back to.

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