Savory Stuffed Flank Steak Roll with Herbs, Spinach & Provolone

This elegant yet hearty dish features tender flank steak rolled with garlicky sautéed spinach, roasted red peppers, and gooey provolone cheese. Perfect for a special dinner or Sunday feast, this roll is seared then roasted for a juicy, flavorful main that slices beautifully.

Savory Stuffed Flank Steak Roll with Herbs, Spinach & Provolone

🛒 Ingredients (Servings: 4)

1.5 to 2 lbs flank steak, butterflied and pounded thin
2 tbsp olive oil
3 cloves garlic, minced
2 cups fresh spinach
1/2 cup roasted red peppers, sliced
6–8 slices provolone cheese
Salt and freshly ground black pepper
1 tsp dried Italian herbs or chopped fresh parsley
Butcher’s twine for tying

🍳 Instructions:

1️⃣ Prepare the Steak:
🔪 Butterfly the flank steak by slicing it horizontally, stopping just before you cut all the way through. Open it like a book, then pound with a meat mallet until about 1/2 inch thick. Season both sides with salt, pepper, and herbs.

2️⃣ Sauté the Spinach:
🥬 In a skillet, heat 1 tbsp olive oil over medium heat. Add minced garlic and cook for 30 seconds, then add spinach. Cook until wilted, then set aside to cool slightly.

3️⃣ Layer the Filling:
🧀 Lay the spinach evenly over the steak. Top with roasted red peppers and provolone slices, leaving about 1 inch border on all sides.

4️⃣ Roll & Tie:
🎀 Starting from the short side, tightly roll the steak into a log. Use butcher’s twine to tie the roll every 2 inches to secure.

5️⃣ Sear the Roll:
🔥 In an ovenproof skillet, heat remaining olive oil over medium-high. Sear the steak roll on all sides until browned, about 2 minutes per side.

6️⃣ Roast & Serve:
🔥 Transfer the skillet to a preheated oven at 375°F and roast for 20–25 minutes or until internal temp reaches 130°F for medium-rare. Let rest 10 minutes before slicing.