Steak Pinwheels Spinach Cheese

Take your weeknight dinners up a notch with steak pinwheels—tender beef wrapped around gooey cheese and a pop of veggies. They look impressive but are surprisingly simple and have become my secret weapon whenever I want to impress guests with minimal effort.

The results are always a hit in my house. My kids especially love unraveling their own pinwheels at the table and sneaking bites of melted cheese.

Ingredients

• Flank steak: choose a piece about one and a half to two pounds fully trimmed and look for even thickness for easier rolling
• Olive oil: helps the seasoning stick and promotes browning
• Garlic powder: infuses every bite and eliminates chopping
• Italian seasoning: brings those classic herb flavors
• Salt and black pepper: fresh cracked is best here for more flavor
• Mozzarella or provolone cheese: go for low moisture to avoid excess liquid
• Fresh spinach: makes it colorful and vibrant choose leaves that are bright and crisp
• Roasted red peppers: the jarred kind is an easy shortcut they add sweetness
• Butchers twine: essential for keeping everything snug and tidy

Instructions

Prep the Steak:

Lay out your butterflied flank steak on a large cutting board. Put a piece of plastic wrap over the top and gently use a meat mallet to pound the steak to an even thickness of one half inch. This not only helps it cook evenly but makes rolling much easier.

Season Well:

Drizzle the olive oil all over the surface of the steak and use your hands to rub it in. Sprinkle the garlic powder Italian seasoning salt and black pepper evenly from edge to edge for maximum flavor.

Layer the Filling:

Scatter your shredded cheese all over the steak. Leave about half an inch border around the edge so the cheese does not ooze out during cooking. Add a layer of fresh spinach and scatter chopped roasted red peppers for added color and a burst of flavor.

Roll Tightly:

Starting from the short end nearest you roll the steak up into a tight log keeping the layers as snug as possible. Using butchers twine tie up the roll every one to two inches to prevent the filling from escaping. Take your time with this step the tighter the roll the better the swirl.

Brown on the Stove:

Preheat your skillet or grill pan over medium high heat. Sear the roll on all sides for two to three minutes per side. Rotate with tongs to get a beautiful brown crust which adds depth to the flavor.

Finish in the Oven:

Transfer the seared roll to a baking dish or oven safe skillet. Bake in a preheated oven at three hundred seventy five degrees for fifteen to twenty minutes depending on your desired doneness. Use a thermometer for accuracy—you are aiming for one hundred thirty five degrees for medium rare or up to one hundred forty five for medium.

Rest and Slice:

Let the cooked pinwheel log rest on your cutting board for at least five to ten minutes so the juices settle. Snip off the twine then use a sharp knife to slice into one inch thick pinwheels. Serve them fanned out on a platter or beside a bright salad.

My favorite part is definitely the cheesy spiral in the middle—it is the star of every slice and always reminds me of the family Sundays when we let the kids help roll them up.

Storage Tips

Keep leftovers in a sealed container in the fridge for two to three days. Reheat gently in the oven so cheese stays melty instead of rubbery. You can also enjoy pinwheels cold on a salad for a picnic style meal.

Ingredient Substitutions

Swap out the cheese for fontina or gouda for a more robust flavor. Baby arugula is a peppery alternative to spinach. If you want a bolder taste try adding thin strips of sun dried tomatoes.

Serving Suggestions

Pair pinwheels with creamy polenta roasted potatoes or a simple arugula salad tossed with lemon. I love adding a drizzle of balsamic glaze for a restaurant worthy finish.

Cultural and Historical Context

Steak pinwheels draw inspiration from Italian involtini where thin cuts of meat are rolled around savory fillings. Flank steak became popular for these dishes due to its tenderness when sliced thin and cooked quickly.

Seasonal Adaptations

Use sautéed mushrooms in autumn for an earthy twist. Try roasted cherry tomatoes for summer sweetness. Add crumbled goat cheese and wilted kale in winter.

Success Stories

Last Christmas I made double batches of steak pinwheels and watched them disappear even before the main course was served. Friends requested the recipe for their own family gatherings and it became a tradition for our holiday feasts.

Freezer Meal Conversion

Wrap assembled raw pinwheel logs tightly in foil and freeze. To use later thaw overnight in the fridge then sear and bake as usual for fresh out of the oven flavor with no extra effort.

Rolling these pinwheels is always a family activity in our house and that little extra bit of effort turns a humble cut of steak into a dish everyone talks about for weeks.

Common Recipe Questions

→ Which cut of beef works best for pinwheels?

Flank steak is ideal because it's large, relatively flat, and easy to butterfly and roll into a log for pinwheels.

→ Can a different cheese be used instead of mozzarella?

Provolone, fontina, or even Swiss cheese melt well and complement the flavors of steak and spinach beautifully.

→ How do I keep the pinwheel log held together during cooking?

Secure the rolled steak tightly with butcher’s twine at intervals to maintain its shape through searing and baking.

→ Is it necessary to sear before baking?

Searing creates a flavorful crust and helps lock in juices before finishing the cooking process in the oven.

→ How long should the steak rest before slicing?

Letting the cooked steak rest for 5–10 minutes ensures juicier, cleaner slices when cut into pinwheels.

→ What side dishes pair well with steak pinwheels?

Grilled vegetables, roasted potatoes, or a fresh salad make excellent accompaniments for this hearty dish.