Creamy Spinach Stuffed Flank Steak Pinwheels

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Prep time 30 minutes

Cooking time 30 minutes

Total time 1 hour

Servings 6 servings

Creamy Spinach Stuffed Flank Steak Pinwheels. If you’ve ever scrolled your fridge at 6 pm and thought, what on earth can I make that feels special without spending all night in the kitchen, this recipe is for you. These tidy little steak spirals look like a fancy steakhouse entree, but they’re made with simple steps and cozy pantry staples. The filling is garlicky, creamy, and packed with spinach, so it feels both indulgent and balanced. The steak gets a quick sear for charred edges, then finishes in the oven for juicy slices. Dinner hero status unlocked.

The Story Behind This Recipe

From my kitchen to yours—Creamy Spinach Stuffed Flank Steak Pinwheels mixes everyday ingredients with a cozy aroma. Tested, tasted, and ready for your table. Creamy Spinach Stuffed Flank Steak Pinwheels. If you’ve ever scrolled your fridge at 6 pm and thought, what on earth can I make that feels special…

Alexandraa

What are steak pinwheels?

Steak pinwheels are rolled slices of steak filled with something delicious, like cheese, herbs, and veggies, then tied and cooked as a log. After resting, you slice into rounds that show off the swirl. They’re like savory cinnamon rolls, but with meat and melty goodness inside. When I want something that looks like a big effort without actually being one, I reach for a flank steak and a creamy filling. It’s thin enough to roll, flavorful, and cooks fast.

The beauty of this recipe is the contrast. You get steak with a bit of crust on the outside, and inside it’s rich, creamy, and full of garlicky spinach. It feels super cozy, like the kind of meal you make to celebrate something or just to celebrate that it’s Tuesday and you made it through the day. I keep it weeknight friendly with a short ingredient list and easy prep. It’s impressive without being complicated.

If you enjoy roll-up style mains that slice beautifully, you might also love these spinach and feta chicken rolls. They’re a tasty cousin to this steak version and just as fun to serve.

By the way, we’ll be using the exact name of the dish a few times to help readers find it later. So yes, we’re talking about Creamy Spinach Stuffed Flank Steak Pinwheels, and they’re as good as they sound.

How to make stuffed flank steak pinwheels

Here’s the game plan I use at home when I make Creamy Spinach Stuffed Flank Steak Pinwheels for family dinners. It’s easier than you’d think, and the slicing moment at the end always makes me smile.

Butterfly and flatten the steak

Lay the flank steak on a cutting board with the grain running left to right. With a sharp knife, slice it open like a book, keeping your hand flat on top as you cut. Don’t rush this step. Stop about half an inch short so the steak opens but stays in one piece. Cover it with plastic wrap and gently pound with a mallet or rolling pin until it’s evenly thin. This makes it easier to roll and ensures even cooking.

Make the creamy spinach filling

In a bowl, mix softened cream cheese, chopped thawed spinach that’s very well squeezed, minced garlic, grated parmesan, a bit of shredded mozzarella, salt, pepper, and a pinch of red pepper flakes. The filling should be thick and spreadable. If you want a little mushroom moment, sauté chopped mushrooms in a pan with butter and fold them in. If mushrooms are your thing, you might also enjoy these warm and cheesy baked spinach mushroom quesadillas for an easy lunch idea.

Roll, tie, and chill

Spread the filling all over the steak, leaving a tiny border around the edges. Roll it up tightly, starting from the long side, so you get more spirals. Tie the roll every couple of inches with kitchen twine. Chill it in the fridge for 20 to 30 minutes to help it hold shape. This little pause makes slicing a breeze later.

Sear, roast, and rest

Heat an oven safe skillet with a drizzle of oil. Sear the steak roll on all sides until browned. Transfer the skillet to a 375 degree oven and cook until the center reaches your preferred doneness. For most families, 135 to 140 degrees gives a nice medium level after resting. Let the roll rest on a board for 10 minutes before slicing into thick pinwheels.

Serve with a simple salad or buttered noodles. If you want a hearty side that’s still quick, my family loves these one pan steak bites with cheesy garlic butter noodles. They’re pure comfort and fit the vibe of this recipe.

We served these to friends last weekend and everyone thought I’d ordered from a restaurant. The creamy center makes the steak taste extra tender. Saving this for special occasions and Sundays forever.

That’s the whole process. Simple steps, big payoff, and a plate full of restaurant style slices that taste like a cozy night at home.

Ingredients for Flank Steak Pinwheels

Here’s what you’ll need to make Creamy Spinach Stuffed Flank Steak Pinwheels at home. Keep it simple or add a few extras if you’re in the mood to play.

• 1 large flank steak, about 1.5 to 2 pounds
• 8 ounces cream cheese, softened
• 1 cup frozen chopped spinach, thawed and very well squeezed dry
• 2 to 3 cloves garlic, minced
• 1/2 cup grated parmesan
• 1/2 cup shredded mozzarella
• 1 tablespoon olive oil, plus more for the pan
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• Kitchen twine for tying

Optional add ins: sautéed mushrooms, chopped sun dried tomatoes, or a little lemon zest for brightness. If you’re a mushroom fan and love creamy pastas, you might also like this simple weeknight plate of creamy rotini with mushroom. It pairs so well with the steak if you want a full feast.

Pro tip: Squeeze the spinach like you mean it. Excess water will make the filling loose and can steam the steak instead of letting it brown.

That’s it. Short list, big flavor.

Tips for making stuffed flank steak

• Chill before slicing. A short chill helps the roll set, so your slices stay tight and clean.
• Dry the steak well. Pat it dry so you get a thorough sear. Moisture is the enemy of a good crust.
• Don’t overfill. Spread the filling thin and even. Too much and it will squeeze out when you roll.
• Use a thermometer. Pull at 135 to 140 degrees for a juicy center. Resting is non negotiable for tenderness.
• Mind the grain. After cooking, slice against the grain for tender bites.
• Toss in greens you love. Spinach is classic, but you can add chopped kale or herbs for a fresh twist.
• Pan to oven is best. That quick sear locks in flavor, and the oven cooks it through evenly.

Want some cozy spice on the side? A small bowl of this velvety creamy spicy jalapeno shrimp soup is a fun starter that warms you up without stealing the show.

Modifications in preparing flank steak pinwheels

This recipe is flexible, so feel free to tweak based on what you have and what you love. If you’re dairy light, swap in a blend of ricotta and a little Greek yogurt instead of all cream cheese. Add chopped artichokes for a briny kick. If you have fresh spinach, wilt it in a pan, squeeze dry, and use it just like the frozen version. For mushroom lovers, sauté thinly sliced cremini with butter and thyme and fold them into the filling.

Want to grill it? Sear the rolled steak on the hot side of a grill, then move it to indirect heat to finish. Keep the lid down to hold the heat and check temperature often. For a brighter flavor, rub the inside of the steak with a little lemon zest before you add the filling. You can also brush the outside with a thin layer of Dijon to help the crust cling.

If you’re serving kids, skip the red pepper flakes and lean into the creamy factor. For adults who enjoy bolder flavors, add chopped olives or smoked paprika to the filling. And when you crave a lighter dinner, serve your sliced pinwheels over a fresh salad. I love a sweet savory combo, like a bed of baby greens with berries similar to this refreshing mango blueberry spinach salad.

Got extra steak? Slice it thin and tuck it into a warm roll with a spoon of leftover filling. It makes the best next day sandwich with barely any effort.

Common Questions

How do I keep the filling from leaking out?
Spread it thin, leave a small border, and tie the roll every couple of inches. Chilling the roll before searing helps a ton.

What if my steak is thick and won’t roll easily?
Butterfly carefully and pound gently to even the thickness. If it still feels bulky, roll shorter side to shorter side for fewer spirals but easier handling.

Can I make it ahead?
Yes. Roll, tie, and chill up to 24 hours ahead. Sear and roast just before serving. Leftovers keep well for 3 days in the fridge.

Can I freeze it?
Freeze the rolled, uncooked steak tightly wrapped for up to 2 months. Thaw overnight in the fridge, then sear and roast as directed.

What should I serve with it?
A crisp salad, buttered noodles, roasted potatoes, or roasted asparagus all work. For a cozy side soup, try a simple bowl of creamy navy bean soup.

A little send off for your steak night

Here’s the short story: Creamy Spinach Stuffed Flank Steak Pinwheels are impressive to look at, easy to make, and pure comfort to eat. You butterfly, you mix a quick filling, you roll and tie, then you sear and finish in the oven. The slices look like steak art and taste even better. If you want another smart take, check out these helpful walkthroughs for 6 Ingredient Stuffed Flank Steak Rolls ( Pinwheels) and a different spin from Creamy Spinach Stuffed Flank Steak Pinwheels – Plating Pixels to compare techniques. You’ve got this, and your kitchen is about to smell amazing.