If you’re looking for a show-stopping dish that’s as delicious as it is impressive, these Cheesy Mushroom & Spinach Steak Pinwheels are it. Imagine tender flank steak wrapped around a rich, cheesy filling of sautéed mushrooms, garlic, and fresh spinach—then finished with a golden sear for a flavorful crust. Every bite is bursting with savory goodness. Trust me, you’re going to love this one!
Why You’ll Love Cheesy Mushroom & Spinach Steak Pinwheels
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making this for a special occasion, a dinner party, or just to treat yourself, this dish brings elegance to any table. Is this Cheesy Mushroom & Spinach Steak Pinwheels recipe for you? Let’s see.
- Tender and Juicy: The flank steak cooks up beautifully, staying juicy and flavorful.
- Rich and Cheesy: The provolone melts into the mushrooms and spinach for a creamy, indulgent bite.
- Herb-Infused Flavor: Fresh thyme and oregano add a fragrant depth to the dish.
- Restaurant-Worthy Presentation: These pinwheels look just as amazing as they taste.
- Versatile & Customizable: Switch up the cheese, mushrooms, or herbs to make it your own.
Ingredients
For the Steak Pinwheels:
- Flank Steak: The perfect cut for rolling—thin, tender, and full of flavor.
- Provolone Cheese: Melts beautifully and adds a mild, creamy richness.
- Butter & Olive Oil: A combination for a perfect sear and added depth of flavor.
- Shallots & Garlic: Bring in a sweet, savory, and aromatic balance.
- Fresh Spinach: Adds a pop of color and freshness.
- Portobello Mushrooms: Meaty, umami-packed mushrooms that complement the steak.
- Parmesan Cheese: A finishing touch of nutty, salty goodness.
- Fresh Thyme & Oregano: Infuse the dish with aromatic, earthy flavors.
- Salt & Black Pepper: To enhance all the natural flavors.
How to Make Cheesy Mushroom & Spinach Steak Pinwheels
Prepare the Filling:
- Heat butter and olive oil in a skillet over medium heat.
- Add shallots and garlic, cooking until fragrant and softened.
- Stir in mushrooms and cook until they release moisture and become golden brown.
- Add chopped spinach and cook until wilted.
- Season with salt, black pepper, and fresh herbs.
- Remove from heat and let cool slightly before stirring in grated Parmesan.
Prepare the Steak:
- Lay the flank steak flat on a cutting board and pound it slightly to an even thickness.
- Season both sides with salt and black pepper.
- Evenly spread the cooled mushroom-spinach mixture over the steak.
- Lay slices of provolone cheese over the filling.
- Roll the steak tightly into a log and secure with butcher’s twine.
Cook the Pinwheels:
- Heat a cast-iron skillet over medium-high heat.
- Sear the rolled steak on all sides until golden brown.
- Transfer to a preheated oven at 375°F (190°C) and bake for 15-20 minutes until the steak reaches your desired doneness.
- Remove from the oven, cover loosely with foil, and let rest for 5 minutes.
- Slice into pinwheels and serve warm.
Nutrition Information (Per Serving)
- Serving Size: 2-3 pinwheels
- Calories: 410
- Sugar: 2g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
How to Serve Cheesy Mushroom & Spinach Steak Pinwheels?
- With Roasted Veggies: Serve alongside roasted asparagus, Brussels sprouts, or baby carrots.
- Over Mashed Potatoes: Creamy mashed potatoes make the perfect base for these pinwheels.
- With a Light Salad: A crisp arugula or mixed greens salad balances the richness of the dish.
- As a Fancy Appetizer: Slice into smaller portions for an elegant party starter.
Additional Tips
- Prep Ahead: Assemble the pinwheels a day in advance and refrigerate until ready to cook.
- Cheese Options: Swap provolone for Swiss, mozzarella, or gruyère for different flavor profiles.
- Don’t Overcook: Use a meat thermometer to ensure the steak stays tender and juicy.
- Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain texture.
Tips & Variations
- For extra caramelization, baste the pinwheels with melted butter and garlic while cooking.
- Slice against the grain when serving to maximize tenderness.
- Want more heat? Add crushed red pepper flakes to the filling.
Final Thoughts
These Cheesy Mushroom & Spinach Steak Pinwheels are elegant, packed with flavor, and surprisingly easy to make. Whether for a special occasion or a weeknight treat, they’re guaranteed to impress. Try them out and let me know how they turn out—happy cooking!
Cheesy Mushroom & Spinach Steak Pinwheels
These Cheesy Mushroom & Spinach Steak Pinwheels are a delicious, protein-packed dish featuring flank steak rolled with provolone, sautéed mushrooms, spinach, and garlic. The perfect balance of savory, cheesy, and herby flavors makes this an ideal recipe for a weeknight dinner or special occasion. Serve with freshly grated Parmesan and herbs for extra flavor!
Ingredients
- 1 ½ 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 thinly sliced (or 1 ½ cups sliced mushrooms)
- Freshly grated Parmesan for serving
- 2 sprigs fresh oregano
- 2 sprigs fresh thyme
- Salt & black pepper to taste
Instructions
- . Prepare the Filling:
- Preheat oven to 375°F (190°C).
- In a large skillet over medium-high heat, add olive oil.
- Add shallots, garlic, and mushrooms, cooking for 5-6 minutes until the mushrooms soften.
- Add 2-3 tbsp water if needed to help the mushrooms cook down.
- Stir in chopped spinach and cook for 1 more minute until wilted.
- Remove from heat and let cool slightly.
- Prepare the Flank Steak:
- Butterfly the flank steak by slicing it lengthwise without cutting all the way through. Open it flat.
- Gently pound the steak using a meat mallet to even thickness (avoid making holes).
- Season both sides with salt and black pepper, then flip it over.
- Assemble the Pinwheels:
- Lay provolone cheese slices evenly over the steak.
- Spread the cooled spinach-mushroom mixture over the cheese.
- Tightly roll up the steak from one end, making a log shape.
- Use kitchen twine to secure the roll at 1-2″ intervals.
- Slice the rolled steak into individual pinwheels (about 1 ½” thick each).
- Cook the Pinwheels:
- Heat a large oven-safe skillet over medium-high heat for 2-3 minutes.
- Add 1 tbsp butter and place the steak pinwheels in the skillet.
- Sear for 2-3 minutes, then flip.
- Add the remaining 1 tbsp butter and the fresh oregano & thyme. Cook for another 2-3 minutes.
- Bake to Finish:
- Transfer the skillet to the preheated oven.
- Bake for 5-10 minutes, depending on desired doneness:
- 5 minutes = medium-rare
- 8 minutes = medium
- 10 minutes = medium-well
- Remove from oven and let rest for 5 minutes.
- Serve & Enjoy:
- Remove kitchen twine and serve warm.
- Garnish with freshly grated Parmesan.
- Pair with roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Doneness Guide: Use a meat thermometer for accuracy:
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Substitutions:
- Swap provolone for mozzarella or Swiss cheese.
- Use baby bella mushrooms instead of portobello.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
