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Merry

Steak Pinwheels with Spinach and Cheese are deliciously easy!

These Steak Pinwheels are savory, juicy, and packed with flavor in every spiral! Tender flank steak is rolled up with melty cheese, garlic, herbs, and sometimes even spinach or peppers for a delicious twist. They’re seared to perfection or grilled, creating a show-stopping main dish that’s easy enough for a weeknight but impressive enough for guests. Slice, serve, and watch them disappear fast!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.5 to 2 pounds flank steak butterflied and pounded thin
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1 cup shredded mozzarella or provolone cheese
  • 1/4 cup chopped fresh spinach optional
  • 2 tablespoons chopped roasted red peppers optional
  • Butcher’s twine for securing

Method
 

  1. Lay the butterflied flank steak flat on a clean surface and cover with plastic wrap. Pound to an even 1/2-inch thickness if needed.
  2. Drizzle the olive oil over the steak, then season evenly with garlic powder, Italian seasoning, salt, and black pepper.
  3. Sprinkle cheese evenly over the steak, leaving a small border around the edges. Add spinach and roasted red peppers if using.
  4. Starting from one short end, roll the steak up tightly into a log. Secure with butcher’s twine at 1 to 2-inch intervals.
  5. Preheat a skillet or grill over medium-high heat. Sear the pinwheel log for 2–3 minutes per side until nicely browned.
  6. Transfer to a 375°F (190°C) oven and bake for 15–20 minutes, or until the internal temperature reaches 135°F (medium rare) to 145°F (medium).
  7. Let rest for 5–10 minutes, then slice into 1-inch pinwheels. Serve warm and enjoy!

Notes

  • For even rolling, always slice against the grain when butterflying the steak.
  • Don’t skip the resting time — it helps retain juiciness before slicing.
  • These pinwheels can be made ahead, rolled, and refrigerated until ready to cook.
  • Great with a chimichurri drizzle or a balsamic glaze on top!
  • You can substitute different cheeses like fontina or pepper jack for a bolder twist.

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