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Flank Steak Roulades | A butterflied steak filled with spinach, mushrooms and Provolone cheese

Flank Steak Roulades with Spinach, Mushrooms, Provolone

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   Flank Steak Roulades with Spinach, Mushrooms, Provolone are made with a lean beef filet, butterflied and stuffed with spinach, mushrooms, and provolone cheese, then rolled and oven cooked to perfection. We marinate and grill flank steak all summer long, but when snow is covering the grill, this recipe for Flank Steak Roulades is a delectable dinner idea!Flank Steak Roulades | A butterflied steak filled with spinach, mushrooms and Provolone cheese

Flank Steak Roulades

Winter has arrived in full force and stews, soups and pastas have been on the menu. Flank steak is more of a summer, toss on the grill kind of entree, but there was one in the freezer begging to be cooked. I had made a spinach and mushroom filled flank steak for company eons ago, and memories of that delicious entree got the wheels turning. That recipe was long gone, but I took some of what I remembered and created these flank steak roulades filled with spinach, mushrooms and Provolone cheese.

Flank Steak Roulades | A butterflied steak filled with spinach, mushrooms and Provolone cheese

Filling and Rolling Flank Steak

In order to have enough surface area to spread out the filling, you’ll need to do a little technique, known as butterflying, to the flank steak. Basically, you cut the the meat open like a book, doubling its size. Let me explain how. First, you place the meat on a cutting board with the narrower end closest to you. From one of the longer sides, cut through the middle of the steak, horizontally, but don’t cut all the way through. Stop about 1/2-inch from the edge, then fold open the meat like a book. You can use a meat mallet to gently pound the meat to a uniform level. From there, add the filling, roll up the steak, tie with butcher’s twine at 2-inch intervals and roast!

Flank Steak Roulades | A butterflied steak filled with spinach, mushrooms and Provolone cheese

Lean Beef Recipes

Today, the Sunday Supper crew is sharing lean and healthy beef recipes.  Flank steak is one of our favorite cuts of beef and the carnivores in the house were thrilled with this recipe. Thanks to Sarah from Chef Next Door for hosting our group this week! Serve a couple slices of this flank steak roulade with roasted vegetables and you have yourself one magnificent meal!

Appetizers, Soups, and Salads

Lean Ground Beef Recipes

Mains

Sandwiches and Wraps

Steaks

Kitchen Tools I Use When Making Flank Steak Roulades:

 

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Flank Steak Roulades

Butterflied flank steak is filled with spinach and mushrooms and rolled before roasting.

  • Author: Liz Berg
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings depending on size of flank steak

Ingredients

  • 1 flank steak, butterflied
  • Salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 4 ounces mushrooms, chopped
  • 1 small shallot minced
  • 1/4 teaspoon fresh thyme
  • 6-8 ounces slice Provolone cheese
  • 2 cups packed baby spinach

Instructions

  1. Have the butcher butterfly your flank steak or do it yourself at home (slice steak horizontally almost all the way through so you can open it like a book. Pound gently with a meat mallet to make it all a similar thickness). Sprinkle each side generously with salt and pepper or your favorite seasoning salt. Set aside
  2. Heat oil in a saute pan, then add mushrooms, shallots and thyme. Sprinkle with salt. Cook until mushrooms and shallots are soft. Add spinach and cook until wilted. Let cool.
  3. Preheat oven to 350º.
  4. Lay the beef flat with the grain running from left to right. Lay the Provolone over the beef, leaving a one inch border. Arrange the spinach mixture over the Provolone. Roll up the steak away from you and tie it at 2-inch intervals with butcher’s twine.
  5. Place in a greased baking dish or on a rack in a roasting pan. Roast for 45 minutes to 1 hour until the internal temperature is about 130º for medium rare or your desired temperature. Remove from oven and cover with foil. Let rest 10 minutes before slicing.
Flank Steak Roulades | A butterflied steak filled with spinach, mushrooms and Provolone cheese

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24 comments on “Flank Steak Roulades with Spinach, Mushrooms, Provolone”

  1. Juicy and tender…this looks splendid!

  2. I love your presentation Liz, and that filing sounds wonderful!

  3. What a great dish for such a chilly winter day. I love butterflying meat because it cooks so
    much faster. It’s nice that the middle is still a bit rare, usually these types of dishes are cooked to death!

  4. Love this, I love having colder weather options with steak!

  5. How elegant! I’ve never tried this with flank steak and I must. It’s such a gorgeous presentation that packed with flavor and has the added bonus of being healthy.

  6. I haven’t had roulades in forever but this is inspiring me to change that!

  7. I love how one recipe inspires another one! I’ve never made a roulade, but it’s on my list. Looks and sounds delicious.

  8. Hi Liz! Happy New Year! What a beautiful dish. I haven’t made a roulade in years, and I know my guys will love this. All I have to say is steak and they come a-running! Great tips for butterflying the steak, thank you.

  9. Looking at this it looks like a laborious recipe, but it’s not. Love it! Flank is really one of my favorite cuts so this a keeper. Thanks Liz!

  10. This is a wonderful way to utilize flank steak in the cold weather months. I’m like you and usually only think of it for grilling. Although here in NC, that’s much of the year. Not today though, the grill’s covered with at least 4 inches of snow but they’re predicting near 70 by the end of the week. This roulade would still sound good to me though!

  11. This sounds delicious, Liz! You’re so creative at coming up with new recipes!

  12. Wish I was coming over for dinner. These are so superbly executed and the steak is so beautifully cooked and the roulade so colourful. What a fantastic entree. By sharp contrast to your wintry conditions, we are in the middle of a heatwave. I was just out at the shops sweltering in the heat then along came a thunderstorm with torrents of rain and hail and things have cooled down significantly. We went from 34C to 19C in just a few minutes! (93.5F to 66F) xx

  13. These are perfect, Liz! Though I don’t eat meat any more, flank steak used to be one of our favorites. Actually Manservant still eats beef, and complains that I never make it. Maybe I will surprise him!

  14. What a great presentation! Looks delicious.

  15. Beautifully done, Liz! Have a great week! xoxo

  16. What a great way to do flank steak in the winter months! Definitely will try this one. I’m guessing Bill didn’t help himself to the Brussels sprouts portion of the plate. lol

  17. HI Liz, this steak roulades looks perfectly cooked, my husband adores this dish. Happy 2017.

  18. Roulades always look so fancy, I love it! The combo of spinach, mushroom and provolone is classic! I need to make this dish at my next party and impress my friends. Cheers!

  19. This reminds me of a dish a friend used to make…now I have a recipe for it. Thanks!

  20. The carnivores at my house would be banging their forks on the table for more!

  21. Roulades always make for a great presentation

  22. I don’t eat beef often but this looks delicious and definitely something I could do easily. And, whatever appropriate fillings I have in the fridge, I could throw into the mix.

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