15 Stuffed Flank Steak Recipes That’ll Make Your Dinner Amazing

Looking for a way to turn an ordinary weeknight into something special? These stuffed flank steak recipes are about to become your new favorite dinner trick. We’re talking tender, juicy beef wrapped around incredible fillings that’ll have everyone asking for seconds.

Expert Insight on Flank Steak Excellence

According to nutritional experts at Men’s Health, flank steak is “one of the healthiest beef cuts—ounce for ounce, a flank steak has fewer calories and more protein than a ribeye or porterhouse.” This makes it an excellent choice for health-conscious home cooks who don’t want to sacrifice flavor for nutrition.

Flank Steak Benefits	Details
Calories per 3 oz	187 calories
Protein Content	22 grams
Fat Content	10.24 grams
Best Cooking Method	High heat, quick cooking
Ideal Temperature	130°F (medium-rare)

1. Classic Spinach and Mozzarella Stuffed Flank Steak

This crowd-pleasing recipe combines the creamy richness of mozzarella with fresh spinach for a combo that never gets old.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Kitchen twine

Instructions:

1. Prepare the steak: Butterfly your flank steak by cutting horizontally through the middle, stopping just short of cutting all the way through. Open it like a book and pound to ¼-inch thickness.
2. Make the filling: Heat olive oil in a pan over medium heat. Add garlic and cook for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and let cool slightly.
3. Assemble: Season the butterflied steak with salt and pepper. Spread the spinach mixture evenly over the surface, leaving a 1-inch border. Sprinkle mozzarella on top.
4. Roll and tie: Starting from one long side, tightly roll the steak. Secure with kitchen twine every 2 inches.
5. Cook: Sear the rolled steak in a hot pan for 2-3 minutes per side. Transfer to a 350°F oven for 20-25 minutes until internal temperature reaches 130°F.
6. Rest and serve: Let rest for 5 minutes before slicing into pinwheels.

Pro-Tip: Ask your butcher to butterfly the steak for you if you’re not comfortable doing it yourself. Most are happy to help!

2. Mediterranean Sun-Dried Tomato and Goat Cheese Roll

Transport your taste buds to the Mediterranean with this flavor-packed combination that’s both elegant and easy.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 4 oz goat cheese, softened
• ½ cup sun-dried tomatoes, chopped
• ¼ cup fresh basil, chopped
• 2 tablespoons pine nuts
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the filling: Mix goat cheese, sun-dried tomatoes, basil, pine nuts, and garlic in a bowl.
2. Season and stuff: Season the butterflied steak with salt and pepper. Spread the goat cheese mixture evenly over the surface.
3. Roll and secure: Roll tightly and tie with kitchen twine.
4. Sear and roast: Sear in a hot pan with olive oil for 2-3 minutes per side. Transfer to 350°F oven for 22-25 minutes.
5. Finish: Rest for 5 minutes before slicing.

Pro-Tip: Soak sun-dried tomatoes in warm water for 10 minutes if they’re too dry. This makes them easier to chop and adds moisture to the filling.

3. Mushroom and Swiss Cheese Stuffed Steak

This earthy, savory combination brings out the best in flank steak with its rich, umami-packed filling.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 2 cups mushrooms, sliced (button or cremini)
• 1 cup Swiss cheese, shredded
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon fresh thyme
• Salt and pepper to taste

Instructions:

1. Cook the mushrooms: Heat butter in a large pan over medium-high heat. Add onions and cook until softened, about 5 minutes. Add mushrooms and cook until golden and moisture has evaporated, about 8-10 minutes. Add garlic and thyme, cook 1 minute more. Cool completely.
2. Prepare steak: Season butterflied steak with salt and pepper.
3. Stuff and roll: Spread mushroom mixture over steak, top with cheese. Roll and tie securely.
4. Cook: Sear on all sides, then bake at 350°F for 20-25 minutes until internal temp reaches 130°F.

Pro-Tip: Make sure to cook out all the moisture from the mushrooms. Wet fillings can make your steak soggy and harder to slice cleanly.

4. Tex-Mex Pepper Jack and Jalapeño Stuffed Flank Steak

Spice things up with this bold, cheesy creation that brings serious heat and flavor to your dinner table.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 1 cup pepper jack cheese, shredded
• 2 jalapeños, seeded and minced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tablespoons cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Prepare vegetables: Heat olive oil in a pan over medium heat. Cook onion and bell pepper until softened, about 5 minutes. Add jalapeños, cumin, and chili powder, cook 2 minutes more. Cool completely.
2. Season and fill: Season steak with salt and pepper. Spread vegetable mixture over steak, sprinkle with cheese and cilantro.
3. Roll and cook: Roll tightly, tie with twine. Sear and bake as previous recipes.
4. Serve: Let rest before slicing. Great with avocado or salsa on the side.

5. Italian Herb and Parmesan Stuffed Steak

This classic Italian-inspired version combines aromatic herbs with sharp Parmesan for a sophisticated flavor profile.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 1 cup fresh breadcrumbs
• ½ cup Parmesan cheese, grated
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh oregano
• 2 tablespoons fresh basil
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Make herb mixture: Combine breadcrumbs, Parmesan, herbs, and garlic in a bowl. Drizzle with olive oil and mix well.
2. Prepare and stuff: Season butterflied steak. Press herb mixture firmly onto the surface.
3. Roll and secure: Roll tightly and tie with kitchen twine.
4. Cook: Sear and bake at 350°F for 20-25 minutes until done.

Pro-Tip: Use fresh herbs whenever possible. They make a huge difference in flavor compared to dried herbs in this recipe.

6. Bacon and Cheddar Stuffed Flank Steak

Sometimes you just need comfort food, and this bacon-loaded version delivers exactly that.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 6 strips bacon, cooked and crumbled
• 1 cup sharp cheddar cheese, shredded
• 1 small onion, diced
• 2 tablespoons chives, chopped
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare filling: Cook bacon until crispy, remove and crumble. Cook onion in 1 tablespoon of the bacon fat until soft, about 5 minutes. Cool completely.
2. Season steak: Brush butterflied steak with Dijon mustard, season with salt and pepper.
3. Stuff and roll: Spread cooked onion over steak, top with bacon, cheese, and chives. Roll and tie.
4. Cook: Sear and bake as directed in previous recipes.

7. Caprese Stuffed Flank Steak

Bring the flavors of a classic Caprese salad into your main dish with this fresh, summery version.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 8 oz fresh mozzarella, sliced
• 2 large tomatoes, sliced and drained
• ¼ cup fresh basil leaves
• 2 tablespoons balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Prepare tomatoes: Slice tomatoes and lay on paper towels. Salt lightly and let drain for 15 minutes to remove excess moisture.
2. Season steak: Brush butterflied steak with olive oil and season with salt and pepper.
3. Layer ingredients: Arrange mozzarella slices over steak, then tomato slices, then basil leaves.
4. Roll and cook: Roll carefully (this one can be tricky due to the tomatoes), tie, and cook as directed.
5. Finish: Drizzle with balsamic glaze before serving.

Pro-Tip: Draining the tomatoes is crucial here. Too much moisture will make your steak soggy and hard to slice.

8. Apple and Sage Stuffed Flank Steak

This unexpected combination brings a touch of sweetness and earthy sage that’s perfect for fall dinners.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 2 Granny Smith apples, peeled and diced
• 1 cup breadcrumbs
• ¼ cup fresh sage, chopped
• 1 small onion, diced
• 2 tablespoons butter
• 1 tablespoon brown sugar
• Salt and pepper to taste

Instructions:

1. Cook apples: Heat butter in a pan over medium heat. Add onion and cook until soft, about 5 minutes. Add apples and brown sugar, cook until apples are tender, about 8 minutes. Add sage and cook 1 minute more. Cool completely.
2. Add breadcrumbs: Mix breadcrumbs into the cooled apple mixture.
3. Stuff and roll: Season steak, spread apple mixture over surface, roll and tie.
4. Cook: Sear and bake as directed in previous recipes.

9. Spinach and Feta Stuffed Flank Steak

The tangy, salty feta pairs beautifully with fresh spinach in this Greek-inspired creation.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 3 cups fresh spinach, chopped
• 6 oz feta cheese, crumbled
• 1 small red onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare spinach: Heat olive oil in a large pan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute. Add spinach and cook until wilted. Remove from heat, add lemon juice and oregano. Cool completely.
2. Season and stuff: Season butterflied steak with salt and pepper. Spread spinach mixture over surface, top with crumbled feta.
3. Roll and cook: Roll tightly, tie, and cook as directed.

10. Roasted Red Pepper and Provolone Stuffed Steak

These smoky, sweet peppers combined with melty provolone create a flavor combination that’s hard to resist.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 2 large red bell peppers, roasted and sliced
• 6 oz provolone cheese, sliced
• 2 tablespoons fresh basil, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Roast peppers: Roast bell peppers over an open flame or under the broiler until charred. Place in a plastic bag for 10 minutes, then peel and slice.
2. Prepare filling: Mix roasted peppers with basil and garlic.
3. Stuff and roll: Season steak, layer with provolone, then pepper mixture. Roll and tie.
4. Cook: Sear and bake as directed.

Pro-Tip: You can use jarred roasted red peppers to save time. Just drain them well and pat dry before using.

11. Herb-Crusted Stuffed Flank Steak with Breadcrumbs

This rustic, homestyle version features a savory herb and breadcrumb stuffing that’s comfort food at its finest.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 2 cups fresh breadcrumbs
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh thyme
• 1 small onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 cup chicken broth
• Salt and pepper to taste

Instructions:

1. Make stuffing: Heat olive oil in a pan over medium heat. Cook onion and celery until soft, about 8 minutes. Add garlic and cook 1 minute. Add breadcrumbs and herbs, cook 2 minutes. Add broth gradually until mixture holds together but isn’t soggy. Cool completely.
2. Stuff and roll: Season steak, spread stuffing mixture over surface, roll and tie.
3. Cook: Sear and bake as directed in previous recipes.

12. Chorizo and Manchego Stuffed Flank Steak

Bring some Spanish flair to your dinner table with this bold, flavorful combination.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 4 oz chorizo, diced and cooked
• 1 cup Manchego cheese, shredded
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley
• 1 tablespoon sherry vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Cook chorizo: Heat olive oil in a pan over medium heat. Add chorizo and cook until browned, about 5 minutes. Add onion and cook until soft, about 5 minutes more. Add garlic and cook 1 minute. Add vinegar and parsley, cook 1 minute more. Cool completely.
2. Stuff and roll: Season steak, spread chorizo mixture over surface, top with cheese. Roll and tie.
3. Cook: Sear and bake as directed.

13. Pesto and Mozzarella Stuffed Flank Steak

This Italian-inspired version uses the bright flavors of basil pesto for an incredibly aromatic and delicious result.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• ½ cup basil pesto (store-bought or homemade)
• 1 cup fresh mozzarella, sliced
• 2 tablespoons pine nuts
• 2 tablespoons sun-dried tomatoes, chopped
• Salt and pepper to taste

Instructions:

1. Prepare steak: Season butterflied steak with salt and pepper.
2. Apply pesto: Spread pesto evenly over the surface of the steak.
3. Add toppings: Layer mozzarella slices over pesto, then sprinkle with pine nuts and sun-dried tomatoes.
4. Roll and cook: Roll tightly, tie, and cook as directed in previous recipes.

Pro-Tip: If using store-bought pesto, choose a high-quality brand or make your own. The pesto is the star of this dish, so it needs to be good!

14. Blue Cheese and Walnut Stuffed Flank Steak

For those who love bold, intense flavors, this sophisticated combination delivers serious gourmet appeal.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 4 oz blue cheese, crumbled
• ½ cup walnuts, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Prepare filling: Mix blue cheese, walnuts, chives, and honey in a bowl.
2. Season and stuff: Season steak with salt and pepper. Spread cheese mixture evenly over surface.
3. Roll and cook: Roll tightly, tie, and cook as directed.
4. Serve: This pairs beautifully with a simple green salad and crusty bread.

15. Vegetable Medley Stuffed Flank Steak

This colorful, healthy version packs in plenty of vegetables for a nutritious and delicious meal.

Ingredients:

• 1 flank steak (2 pounds), butterflied
• 1 zucchini, diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 small eggplant, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ cup mozzarella cheese, shredded
• Salt and pepper to taste

Instructions:

1. Cook vegetables: Heat olive oil in a large pan over medium-high heat. Add onion and cook until soft, about 5 minutes. Add bell peppers and cook 5 minutes. Add zucchini and eggplant, cook until tender, about 8-10 minutes. Add garlic and oregano, cook 1 minute more. Season with salt and pepper. Cool completely.
2. Stuff and roll: Season steak, spread vegetable mixture over surface, top with cheese. Roll and tie.
3. Cook: Sear and bake as directed in previous recipes.

Essential Tips for Perfect Stuffed Flank Steak

Butterflying Your Steak

Getting the technique right is crucial for even cooking and easy rolling. Place your steak on a cutting board and use a sharp knife to cut horizontally through the middle, keeping the knife parallel to the board. Cut almost all the way through, leaving about ½ inch connected so it opens like a book.

Temperature Control

Don’t overcook your steak! Flank steak is best served medium-rare to medium. Use a meat thermometer and aim for 130°F for medium-rare. The internal temperature will rise about 5°F while resting.

Resting is Key

Always let your steak rest for 5-10 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy final product.

Slicing Against the Grain

Cut your pinwheels with a sharp knife and slice against the grain of the meat. This breaks up the muscle fibers and makes each bite more tender.

Frequently Asked Questions

How do I keep my stuffed flank steak from falling apart? The key is to roll it tightly and tie it securely with kitchen twine every 2 inches. Don’t overstuff it, and make sure your filling isn’t too wet, as this can make it harder to hold together.

Can I make stuffed flank steak ahead of time? Yes! You can assemble and tie your stuffed steak up to 24 hours ahead. Keep it refrigerated and bring it to room temperature for 30 minutes before cooking.

What’s the best way to butterfly a flank steak? Use a sharp knife and cut horizontally through the middle of the steak, keeping your knife parallel to the cutting board. Cut almost all the way through, leaving about ½ inch connected. If you’re not comfortable doing this, ask your butcher to do it for you.

How do I know when my stuffed flank steak is done? Use a meat thermometer inserted into the thickest part of the meat (not the filling). For medium-rare, aim for 130°F. The temperature will rise about 5°F during resting.

Can I grill stuffed flank steak instead of baking it? Absolutely! Sear it over high heat for 2-3 minutes per side to get a good crust, then move to indirect heat and cook until it reaches your desired internal temperature.

Conclusion

These 15 stuffed flank steak recipes prove that this affordable cut of meat can be transformed into something truly spectacular. From classic combinations like spinach and mozzarella to more adventurous flavors like chorizo and Manchego, there’s a stuffed steak recipe here for every taste and occasion.

The beauty of stuffed flank steak lies not just in its impressive presentation, but in its versatility. You can adapt these recipes based on what you have in your fridge, dietary preferences, or seasonal ingredients. The technique remains the same, but the flavor possibilities are endless.

Here’s a bonus tip that most recipes don’t mention: Save the drippings from your pan after searing the steak. Deglaze with a splash of broth or even some leftover marinade to create a quick pan sauce that takes your stuffed steak to the next level. It’s these little touches that transform a good meal into an unforgettable one.

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