Cheesy Mushroom & Spinach Steak Pinwheels
Juicy, tender steak filled with a provolone cheese, spinach, mushrooms, shallots & garlic for the ultimate date night recipe!
Ingredients
Servings: 4
- 1 1/2 lb. Flank Steak
- 6 slices Provolone Cheese
- 2 tbsp. Butter
- 1 tbsp. Olive Oil
- 2 Shallots, sliced
- 2 Garlic Cloves, minced
- 2 cups Fresh Spinach, chopped
- 2 Portobello Mushrooms (sliced thinly), or 1 1/2 cups Sliced Mushrooms
- Freshly Grated Parmesan, for serving
- 2 sprigs Fresh Oregano
- 2 sprigs Fresh Thyme
Instructions
- Preheat oven to 375F.
- In a large skillet over medium high heat, add the olive oil. Add the shallots, garlic, and mushrooms to cook 5-6 minutes, until the mushrooms have cooked down. Add 2-3 tbsp. water if needed to cook down the mushrooms.
- Add the spinach and cook for another minute, until wilted. Remove from the heat and let cool while you prep the steak.
- Butterfly the flank steak lengthwise in half with short slices (find better description above or through visual instructions in video).
- Gently pound the butterflied steak thin but not too thin so you have holes. Season with salt and black pepper, then flip over.
- Add a single layer of provolone cheese and then evenly distribute the spinach mixture.
- Tightly roll up and seal together with kitchen twine space 1-2" apart.
- Using a sharp knife, slice into individual pinwheels.
- In the same oven-safe skillet as above (or a new one), heat for 2-3 minutes until hot over medium-high heat. Add 1 tbsp butter then add the steak pinwheels. Cook for 2-3 minutes, then flip. Add the remaining 1 tbsp butter and fresh herbs. Cook another 2-3 minutes.
- Transfer the skillet to the oven and cook 5-10 minutes. (The less time would mean more rare steak inside.) Enjoy immediately.
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