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!

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.

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

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!

Prep Time: 20 minutes
Cook Time: 10 minutes
Bake Time: 5 minutes
Total Time: 35 minutes
Servings: 4 to 6
Prep Level: Beginner +

Why You’ll Love This Recipe

Flavor – The savory beef, creamy provolone, and spinach make this dish rich and satisfying
Elegant but Easy – Pinwheels look fancy, but they are simple to prepare.
Low-Carb Friendly – No breading or starchy fillers.
Great for Make Ahead – Pinwheels can be made a day ahead and cooked when ready to serve.

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 by Bowl Me Over. 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.

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.

Remove any stems from the spinach and roughly chop. Set aside.

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.

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.

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.

Use a meat tenderizer or meat mallet and hammer the butterflied steak until it is about ½” thick.

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.

Top the spinach with a layer of sliced cheese.

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.

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)

Tie pinwheels with kitchen twine about every two inches or so.

Trim off any excess twine.

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.

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.

There is a black cast iron skillet with eight 2-inch thick piece of steak rolled around white cheese and spinach cooking. Each steak roll has a piece of twine wrapped around it.

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.

Remove the cooked pinwheels from the oven and tent lightly with aluminum foil and allow to rest a few minutes before serving.

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 & Tricks

Cover your work surface with parchment paper to protect the area from any splatter and for easier clean up. Flattening a cut of meat with a mallet can be a bit messy.
Cheese Layer – Use thinly sliced provolone so it melts evenly without oozing out.
Roll Tightly but Not Too Tight – Roll the beef snugly so everything stays in place, but don’t pull too hard or the filling with seep out when cooking.
Secure the Pinwheel – Use wooden skewers or toothpicks to secure the beef roll while you tie the kitchen twine around it.

The Cooking Time of Beef Pinwheels

Time varies depending on thickness and doneness:

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

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.

What To Serve with Steak Pinwheels

Pair pinwheels with:

Frequently Asked Questions

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

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.

Yield: 4 to 6 servings