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Beef Pinwheels Stuffed With Provolone And Spinach

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A delicious recipe made with tender flank steak stuffed with fresh spinach, nutty provolone cheese, and seasonings all rolled up and then grilled!


Looking for new recipes for the next time you throw a dinner party? Then you’ve come to the right place!

There is a black board with four 2-inch thick pieces of cooked steak rolled around white cheese and spinach. There is finely chopped green parsley sprinkled over the steak rolls. There is also a dark brown sauce drizzled over the steak rolls. There is a pile of cut up cooked potatoes behind the steak rolls. The black board is on a wood surface.

These pinwheels are both impressive looking and very tasty!

But you don’t need a special occasion to make this recipe, these steak pinwheels are extremely easy to make yet incredibly flavorful. 


This flank steak recipe has become a family favorite!

Ingredients For Stuffed Flank Steak Pinwheels

There is a wooden board with a piece of raw beef, twelve round pieces of white cheese, three wooden spoons with dry spices in them and a clear bottle with oil in it laying on it. There is a white bowl with leafy green spinach in it sitting next to the board. Items are on a white marble surface.

Flank steak: Skirt steak is a cut of meat that can also be used when making the steak rolls. Both cuts of meat can usually be found at your local grocery store.

Kosher salt: Salt is an important ingredient for a tender steak. It helps bring moisture to the surface. Sea salt or Himalayan salt are great options.

Fresh ground black pepper: Just a dash of pepper is delicious on any cut of beef.

Dry parsley: Parsley has sort of peppery flavor with hints of mint and citrus giving steak a spicy boost without being overpowering.

Fresh spinach: Stemmed and roughly chopped. Alternatives are arugula, sun-dried tomatoes, roasted bell peppers, or caramelized onions.

Provolone cheese: Other popular cheeses used in steak roll ups are mozzarella cheeses, parmesan cheese, crumbled blue cheese, and cream cheese.

Canola oil: Vegetable oil or a little olive oil can be used.

Steak seasoning: I love Montreal Steak Seasoning but use your favorite or make your own steak seasoning! I think this takes the pinwheels to the next level of great flavor!

Balsamic glaze: Use for drizzling just before serving. (optional)

Fresh finely chopped parsley: Optional garnish.

There is a white rectangular tray with four 2-inch thick pieces of cooked steak rolled around white cheese and spinach on it. There is finely chopped green parsley sprinkled over the steak rolls. There is a light brown cloth napkin next to the tray. Items are on a white marbled surface.

Helpful Tools and Equipment

  • Cutting board
  • Very sharp knife
  • Parchment paper or plastic wrap
  • Heavy mallet
  • Butcher’s twine / kitchen twine
  • Wooden skewers
  • Meat thermometer
  • Cast iron skillet
  • Kitchen tongs
  • Measuring spoons
  • Oven mitts

How To Make Beef Pinwheels Stuffed With Provolone And Spinach 

There is a white board with chopped up green spinach leaves. Board is on a white marbled surface.
  • Remove any stems from the spinach and roughly chop. Set aside.
There is a piece of raw beef on a wooden cutting board. There is a stainless steel kitchen knife resting on the wooden board. The board is on a white marbled surface.
  • Pat dry the flank steak with a paper towel.
  • Prep the steak on a large work surface. (see Recipe Tips)
  • Butterfly the steak and lay it flat.
There is a piece of raw beef on a wooden cutting board. There is a light brown piece of paper and a stainless steel food mallet resting on the wooden board. The board is on a white marbled surface.
  • Cover steak with parchment paper or a sheet of plastic wrap. 
There are 2 pieces of raw beef on a wooden cutting board. There is a stainless steel food mallet resting on the wooden board. The board is on a white marbled surface.
  • Use a meat tenderizer or meat mallet and hammer the butterflied steak until it is about ½” thick. 
There is a large wooden cutting board with two flat pieces of raw meat with chopped fresh spinach leaves covering them. The board is on a white marbled surface.
  • Sprinkle the salt, pepper, and dry parsley on both sides of the butterflied flank steak.
  • Add a layer of fresh chopped spinach to the top of the steak.
There is a large wooden cutting board with two flat pieces of raw meat with chopped fresh spinach leaves topped with seven round slices of white cheese. There is a pair of scissors with black handles and a package of cooking twine laying next to the board. Items are on a white marbled surface.
  • Top the spinach with a layer of sliced cheese.
There is a large wooden cutting board with a piece of raw beef rolled up with four pieces of twine wrapped around it. There is a flat piece of raw meat with chopped fresh spinach leaves topped with seven round slices of white cheese. The board is on a white marbled surface.
  • Carefully roll the flank steak up lengthwise to create a tight log. (see Recipe Tips)
There is a large wooden cutting board with two rolled pieces of raw beef. Each beef roll has four pieces of twine wrapped around it. There is a large stainless steel kitchen knife laying on the back of the board. There is a wooden spoon with dry seasoning in it laying on the front of the board. The board is on a white marbled surface.
  • Tie pinwheels with kitchen twine about every two inches or so.
  • Trim off any excess twine.
There is a large wooden cutting board with eight 2-inch thick pieces of steak rolled around white cheese and spinach. There is a piece of twine wrapped around each roll. There is the tip of a large stainless steel kitchen knife resting on the board. Items are on a white marbled surface.
  • Slice between the pieces of twine with a sharp chef’s knife. 
  • Sprinkle some steak seasoning on each side of the pinwheels.
  • Preheat the oven.
There is a black cast iron skillet with eight 2-inch thick pieces of steak rolled around white cheese and spinach. There is a piece of twine wrapped around each roll.
  •  Brown each side until they have developed a nice crust on them.
  •  Use oven mitts and transfer the skillet to the pre-heated oven to continue cooking. (see FAQ’s)
  • Remove the cooked pinwheels from the oven and tent lightly with aluminum foil and allow to rest a few minutes before serving.
There is a black board with four 2-inch thick pieces of cooked steak rolled around white cheese and spinach. There is finely chopped green parsley sprinkled over the steak rolls.
  • Optional garnishes – drizzle a little bit of balsamic glaze and sprinkle some fresh finely chopped parsley over the pinwheels once plated.

See the recipe card below for the full recipe!

Recipe Tips

  • Flattening a cut of meat with a mallet can be a bit messy.
  • Cover your work surface with parchment paper to protect the area from any splatter and for easier clean up.
  • Using wooden skewers is a great way to secure the beef roll while you are tying the kitchen twine around it.

Frequently Asked Questions

How long do you cook beef pinwheels?

The cooking time of beef pinwheels may vary depending on two things: How well you want the steak to be cooked and the thickness of the pinwheels. 

Use a food thermometer to check the internal temperature of the meat. Thick pinwheels will take longer to cook.

Just a reminder –  meat continues to cook for a few minutes after it is taken off the flame. 

  • Rare Steak: 125 F degrees 
  • Medium Rare: 135 F degrees 
  • Medium: 145 F degrees 
  • Medium Well: 150 F degrees 
  • Well Done: 160 F degrees 

Can you make beef pinwheels ahead of time?

Yes, you can make flank steak pinwheels ahead of time.

Once you have rolled them and tied the twine around them, tightly wrap the beef roll in plastic wrap and refrigerate for up to 24 hours. 

When you are ready to cook them, remove the plastic wrap, cut into pinwheels and cook following the instructions.

What do you serve with steak pinwheels?

There are many great side dishes you can serve with pinwheels. Some of my favorite are steamed broccoli, crispy Brussels sprouts, corn casserole, seasoned rice pilaf, and potato wedges.

There is a white plate with a brown rim. On the plate there are two 2-inch thick pieces of cooked steak rolled around white cheese and spinach. There is finely chopped green parsley sprinkled over the steak rolls. There is a pile of cut up cooked potatoes and a pile of roasted Brussels sprouts (small round leafy ball) on the plate. There is a light brown cloth napkin laying next to the plate. There is a stainless steel fork on the napkin. Items are on a white marbled surface.

How do you store cooked beef pinwheels?

Cooked pinwheels can be left at room temperature for up to 2 hours, making them a great dish for holiday parties. Anything after two hours, store pinwheels in an airtight container in the fridge for up to 5 days.

How do you reheat steak pinwheels?

To reheat steak pinwheels in the oven – Tent with aluminum foil and bake for about 8 to 10 minutes in a 325 F degrees preheated oven.

​To reheat steak pinwheels in a skillet – Place in a hot skillet over medium heat, turning the pinwheels until throughly heated.

Looking for more delicious beef recipes to try? Check out these tasty dishes!

Yield: 4 to 6 servings

Beef Pinwheels Stuffed With Provolone And Spinach

There is a black board with four 2-inch thick pieces of cooked steak rolled around white cheese and spinach. There is finely chopped green parsley sprinkled over the steak rolls. There is also a dark brown sauce drizzled over the steak rolls. There is a pile of cut up cooked potatoes behind the steak rolls. The black board is on a wood surface.

A delicious recipe made with tender flank steak stuffed with fresh spinach, nutty provolone cheese, and seasonings all rolled up and then grilled!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 1.5 to 2 pounds flank steak
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon dry parsley
  • 2 cups fresh spinach - stemmed and roughly chopped
  • 10 to 12 slices of provolone cheese
  • 1 tablespoon canola oil
  • 1 tablespoon Montreal Steak Seasoning
  • Balsamic glaze - for drizzling just before serving (optional)
  • Fresh finely chopped parsley - (optional garnish)

Instructions

  1. Remove any stems from the spinach and roughly chop.
  2. Pat dry the flank steak with a paper towel.
  3. You will need a fairly large and open surface area to prep the steak. (see Recipe Tips)
  4. Lay the flank steak out on a cutting board. Butterfly the steak by slowly and carefully slicing the steak horizontally across it. 
  5. Open it up making sure it lays flat and cover it with parchment paper or a sheet of plastic wrap. 
  6. Using a heavy mallet, meat mallet, or meat tenderizer, hammer the butterflied steak until it is about ½” thick. 
  7. Mix together your salt, pepper, and dry parsley. 
  8. Sprinkle the seasoning on both sides of the butterflied flank steak.
  9. Next, add an even layer of fresh chopped spinach to the top of the steak.
  10. Layer the sliced provolone cheese on top of the spinach.
  11. Starting at the end of the steak closest to you, carefully roll the flank steak up lengthwise to create a tight log. (see Recipe Tips)
  12. Tie pinwheels with kitchen twine about every two inches or so. Trim off any excess twine.
  13. Slice between the pieces of twine with a sharp chef's knife. You should have about 6-8 pinwheels. 
  14. Sprinkle a few dashes of steak seasoning on each side of the steak pinwheels.
  15. Preheat the oven to 375 F degrees.
  16. Heat a 10 inch cast iron skillet over medium high heat. 
  17. Add the oil and allow it to heat up.
  18. Once the oil is nice and hot, use tongs place the stuffed flank steaks wheels to the skillet.
  19. Brown each side for about 2 to 3 minutes or until they have developed a nice crust on them.
  20. Use oven mitts and transfer the skillet to the pre-heated oven to continue to cook for about 5-10 minutes. (see FAQ's)
  21. Remove the cooked pinwheels from the oven and tent lightly with aluminum foil and allow them to rest for about 5 minutes before serving, depending on what temperature you prefer your steak.
  22. Plate the grilled steak pinwheels and serve with your favorite side dish.
  23. Optional garnishes - drizzle a little bit of balsamic glaze and sprinkle some fresh finely chopped parsley over the pinwheels once plated.

Notes

Recipe Tips

  • Flattening a cut of meat with a mallet can be a bit messy.
  • Cover your work surface with parchment paper to protect the area from any splatter and for easier clean up.
  • Using wooden skewers is a great way to secure the beef roll while you are tying the kitchen twine around it.
  • Cooked pinwheels can be left at room temperature for up to 2 hours, making them a great dish for holiday parties.
  • Anything after two hours, store pinwheels in an airtight container in the fridge for up to 5 days.
  • To reheat steak pinwheels in the oven - Tent with aluminum foil and bake for about 8 to 10 minutes in a 325 F degrees preheated oven.
  • To reheat steak pinwheels in a skillet - Place in a hot skillet over medium heat, turning the pinwheels until throughly heated.

Helpful Tools and Equipment

Cutting board

Very sharp knife

Heavy mallet

Butcher's twine / kitchen twine

Wooden skewers

Meat thermometer

Cast iron skillet

Kitchen tongs

Measuring spoons

Oven mitts

Did you make this recipe?

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© Laura @ Join me in the Kitchen
Cuisine: American / Category: Beef

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