Flank Steak Spinach Cheese

Flank steak pinwheels stuffed with spinach and cheese transform a simple cut of beef into something special and memorable. This dish is perfect when you want to impress with minimal fuss and brings together creamy cheese, tender greens, and juicy steak all in one bite. It is as cozy for family Sunday supper as it is showstopping for guests.

My first attempt at these pinwheels happened on a night when I overestimated the number of guests at our table. They were such a hit those extras disappeared before seconds were even offered. My family still asks for them when they want something a little more fun than classic steak.

Ingredients

• Flank steak (about one pound): Choose one that is even in thickness for easier rolling and even cooking
• Fresh spinach: You want tender young leaves so they cook quickly and do not water down your filling
• Cream cheese: A rich and creamy layer holds fillings together and adds tang Always let it come to room temp for smooth spreading
• Parmesan cheese: Freshly grated gives the best flavor with sharp and nutty notes Look for a wedge if possible
• Garlic powder: Gives intense aroma all over the steak Opt for a fresher jar if you can
• Smoked paprika: Brings subtle smokiness that makes this dish extra savory Try Spanish smoked paprika if available
• Salt and pepper: The basics that wake up every bite Use kosher salt and freshly cracked pepper for the best finish
• Olive oil: For golden searing and helping everything caramelize Always reach for extra virgin if you have it

Instructions

Prepare the Steak:

Start by placing your flank steak on a sturdy cutting board. Cover it with a sheet of plastic wrap. Using a meat mallet or rolling pin gently pound the steak until it is about one half inch thick. Focus on the thicker areas to keep the piece as even as possible so it rolls up tightly and cooks uniformly.

Make the Filling:

Soften your cream cheese and spread it in an even layer across the entire surface of the steak. Sprinkle garlic powder and smoked paprika directly over the cream cheese making sure corners get flavor too. Season with a good pinch of salt and several cracks of black pepper.

Add Spinach and Cheese:

Top the cream cheese mixture with fresh spinach leaves arranging them in a single layer so most of the steak is covered. Sprinkle grated Parmesan cheese over the top so you get some in every pinwheel.

Roll and Secure:

Starting from one short end roll the steak up tightly like a jelly roll using both hands to keep the filling inside. Secure the roll at several points with kitchen twine or use toothpicks. This step is key to keeping the pinwheels neatly together during cooking.

Sear the Pinwheels:

In an ovenproof skillet heat olive oil over medium high until shimmering. Add the steak roll seam side down. Sear it for about three minutes per side until all sides are golden brown. These caramelized edges mean deeper flavor.

Bake to Finish:

Transfer the skillet carefully to an oven preheated to three hundred seventy five degrees Fahrenheit. Bake for twenty to twenty five minutes or until the internal temperature reaches your preferred doneness. Rest for at least five minutes before removing the twine and slicing into thick pinwheels.

I always look forward to that roasted cheese aroma filling the kitchen as these bake. The Parmesan becomes perfectly crispy in the oven and is always the first thing my kids steal from their slices before anything else hits the plate.

Storage Tips

Wrap leftovers tightly in foil or store in an airtight container in the fridge. They will keep fresh for up to three days and reheat best sliced in the oven or toaster oven. Avoid the microwave if possible as it can toughen the steak a bit.

Ingredient Substitutions

If you have mozzarella or provolone on hand those melt beautifully and can replace part of the Parmesan. You can also swap arugula or baby kale for spinach just use slightly less since they cook down more. Goat cheese makes the filling tangier and works well with the smoked paprika.

Serving Suggestions

Serve pinwheels on a bed of garlicky mashed potatoes or over buttered noodles for extra comfort factor. If you prefer something lighter paired with a crisp salad tossed in balsamic vinaigrette these also shine sliced thin as a hearty party appetizer.

Cultural Note

Stuffed steak rolls show up in many food cultures from Italian braciole to French roulades. This particular recipe is a weeknight-friendly twist that leans on American steakhouse flavors but feels just as celebratory. My family's Polish background inspired us to add extra creamy cheese and lots of pepper.

Seasonal Adaptations

Use fresh basil or sliced sun dried tomatoes in the filling during summer. Try a handful of sautéed mushrooms for an earthier winter version. For a spring spin stir in chopped fresh herbs like parsley or chives along with the spinach.

The best batches I have ever made happened when friends crowded around my kitchen island watching the searing and laughing about who would get the biggest end piece. Cooking it together really made this meal feel worth celebrating.

Common Recipe Questions

→ How do you keep pinwheels from unrolling while cooking?

Secure each roll tightly with kitchen twine or toothpicks before searing and baking to hold their shape.

→ Can other cheeses be used in the filling?

Yes, try ricotta, mozzarella, or goat cheese as alternatives to cream cheese for different flavor profiles.

→ What is the best way to slice flank steak for pinwheels?

Let the cooked steak rest, then slice with a sharp knife into pieces about one inch thick for neat spirals.

→ Should spinach be cooked before stuffing?

No, use fresh spinach leaves; they will wilt perfectly as the steak bakes.

→ What can I serve with steak pinwheels?

Pair with roasted vegetables, mashed potatoes, or a crisp green salad for a complete meal.