If you love a good steak dinner but want something a little different, these steak pinwheels are a must try. Thin sliced steak is wrapped around a flavorful filling of finely diced mushrooms, garlic and onions that get sautéed in white wine. The white wine gives it a rich restaurant quality flavor and then that filling gets laid on top of fresh baby spinach and provolone cheese.

It all gets rolled up and baked to tender perfection. So easy! This is perfect for weeknights because it can be done so easily, but also great for special occasions because of its looks. A great low maintenance gourmet option!

As easy as:

  1. Layering tender beef, fresh spinach, melty provolone, and a restaurant quality mushroom filling.

2. Rolling it all up.

3. Cutting the pinwheels and baking.

Check out the notes at the bottom for a few tips!

Steak Pinwheels
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Steak Pinwheels

Course: DinnerDifficulty: Medium
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

Big flavor, with minimal effort are what these steak pinwheels are all about. The ease of this dish makes them a perfect weeknight dinner and the flavor makes them a meal you’ll want on repeat. Tender steak, melty cheese, and fresh veggies combine perfectly in every bite.

Ingredients

  • 1.5 -2 lbs Thin Sliced Steak – flank steak, skirt steak, or top round (in that order) all make great options for rolling. Grab whatever your store has on hand.

  • 10-12 slices of Provolone Cheese

  • 2 cups Fresh Baby Spinach, chopped

  • 1 lb Baby Bella Mushrooms, finely diced

  • Half of 1 onion, finely diced

  • 4 Cloves of Garlic, minced

  • 2 Tbs Dry White Wine

  • 3 Tbs Unsalted Butter

  • 1 Tbs Olive Oil

  • 2 Tbs Fresh Parsley, chopped

  • 1 tsp Fresh Thyme leaves, chopped

  • Salt and Pepper, to taste

  • Steak Seasoning, to taste

Directions

  • Preheat the oven to 350° F
    -Plan to use a cast iron, Dutch oven or oven safe baking dish.
  • Make the filling
    -Add the oil and butter to a large pan . Melt and combine over medium high heat.
    -Saute the onion until soft (about 3 minutes) and add in the mushrooms. Cook an additional 4-5 minutes.
    -Pour in the white wine and cook until slightly reduced (about 2 minutes).
    -Stir in the thyme, garlic, and half the parsley. Cook until fragrant.
    -Season with salt and pepper to taste and add in remaining parsley.
  • Assemble the steak pinwheels
    -Lay out the steak and season to taste with steak seasoning.
    -Layer first with chopped spinach, then provolone, and lastly the mushroom filling.
  • Roll and cut the pinwheels
    -Begin at the short end of a steak, and roll tightly. (Secure with a toothpick if needed. )
    – If not using toothpicks, keep the roll seam side down, while you cut the pinwheels in half to create 2 halves that showcase the spiral of filling.
    -Place the rolled steak in the cast iron. Placing the seams along the outside edge of the pan to make sure the roll stays secure when baking. (if you placed toothpicks it should not matter where your seam is.)
    -OPTIONAL * I chose to put my steak in the oven with some additional butter and herbs in the pan to melt down for additional flavor.
  • Bake for 20-25 minutes
    -Bake in the oven, uncovered for 20-25 minutes or until desired internal temperature is reached.
    -Allow to rest for 5 minutes before serving.

Recipe Video

Notes

  • Use toothpicks to make the rolls more secure if needed. Remove after baking and the pinwheel will hold its shape.
  • These rolls can be made a day in advance and stored in an airtight container in the fridge until you are ready to bake them.
  • You can prep and freeze these as well. Wrap the assembled, but uncooked, individual pinwheels tightly in plastic wrap then place them in a freezer safe bag. When ready to cook, thaw in the fridge overnight before searing and baking.