Italian Stuffed Flank Steak

Tender flank steak rolled up with garlic, herbs, prosciutto ham, provolone cheese… flavorful steak pinwheels that are every bit tasty as they are fancy-looking!

If you’re ready for a gourmet steak meal with a twist, this is the flank steak recipe for you!

Impress anyone with this easy flank steak that's rolled with garlic, herbs, prosciutto ham and provolone cheese


Looking for a fancy schmancy meal to serve up for a dinner party?  Or maybe your boss is coming over for dinner?  Or you know what, maybe you just want to treat yourself to a fancy looking meal… you deserve it! 🙂  Look no further than this stuffed flank steak recipe.  It’s a great twist on a regular grilled steak.

It may look incredibly complicated, but trust me, it’s not!  It uses flank steak, which I’ve used before in my garlic beef stir fry, and my slow cooker Mongolian beef… I love it for it’s versitality and relatively good price tag.


This is one of those total fake-out meals, because it looks super impressive… yet is actually fairly easy to make!

You’ll make this steak go a little further by butterflying it open and pounding it thin.  While the steak is resting on your cutting board, take your knife and slice it horizontally across the steak, so you end up with 2 halves of the steak.

Butterflied flank steak on cutting board

Now you’re going to need some wax paper and either a small heavy skillet, rolling pin, or a meat tenderizer tool.  Place wax paper on top of your cutting board, put your steak on top of that, then add another layer of wax paper on top of the steak.  Get to work pounding it pretty thin.  You can pound it as thin as you’d like, but keep in mind that you’ll need to roll it up, so don’t make it so thin that there are holes.

Combine your minced garlic, shallots, parsley, sage, basil and olive oil in a small bowl.  After the steak is thin, spread an even layer of the garlic mixture over the surface.

Butterflied flank steak with garlic herb mixture

Then lay the prosciutto slices on top of that, followed by the slices of provolone cheese.

Butterflied flank steak with layers of prosciutto ham

Now comes the fun part!  Start with the end of the steak closest to you and roll it up towards the top into a tight log, and place the seam side down on the cutting board.

Italian flank steak rolled up in log

Grab some kitchen twine and tie up the steak in one to one and a half inch intervals all down the log.  Take your knife (make sure it’s sharp!) and slice in between the twine so the steaks are little pinwheels.  Take a toothpick and skewer the pinwheel so it’s secure.

Steak medallions rolled up on cutting board


In the summer I send these outside with my husband to be grilled to perfection, but when it’s raining or off-season, I sear them in my cast iron pan, and slide the pan into the oven to finish cooking.  It works really well!!

Stuffed flank steak pinwheels in cast iron pan


You may have seen a few stuffed flank steak recipes where the entire “log” is cooked, then it’s sliced right before eating.  That type of recipe will cook longer, about 30-40 minutes in a 350 degree oven.  Since this recipe calls for slicing the meat into pinwheels BEFORE cooking, the cook time is shorter, about 13-15 minutes, or until your steak reaches your desired temperature.


It’s hard to judge this type of steak recipe by feel as it cooks, so a meat thermometer will really be your best bet.  They’re pretty inexpensive these days, and are crucial to making sure your steak is perfectly cooked.  Since all meat continues to cook after you remove it from the oven or grill, you’ll want to pull your stuffed flank steak at the following temperatures, and let it rest 5-10 minutes (tented with aluminum foil), which will bring it up to the perfect temperature.

Rare: 120 F degrees (will come up to 125 F degrees)

Medium Rare: 130 F degrees (will come up to 135 F degrees)

Medium: 140 F degrees (will come up to 145 F degrees)

Medium Well: 145 F degrees (will come up to 150 F degrees)

Well Done: 155 F degrees (will come up to 160 F degrees)

Cooked Italian stuffed flank steak on white plate with parsley

I’m telling you… these wow’ed my family!  Even my kids scarfed these down… for real!

These flank steak pinwheels don’t really need any sauce, they’re flavorful enough as is… but I felt like being a little decadent and drizzled some balsamic glaze over the top.

But if you’d rather go for something else, your favorite steak sauce could also be used.

Italian stuffed flank steak medallions on plate with drizzle of balsamic glaze


I would say traditionally, no.  Even though flank steak is a lean cut of meat, it’s still red meat, and it’s stuffed with cheese and salty ham.  However, if you’re following a low-carb or keto way of eating, it’s a fabulous healthy recipe!  At only 2 grams of carbs per serving (without the optional balsamic glaze), you can enjoy without the guilt.  It’s also a great source of protein and fat, as well as giving you over 22% of your daily iron!

Recipe originally posted in 2015, and has been updated in 2018.


  • Cast Iron Skillet – crucial for the BEST sear!
  • Meat Thermometer – I have this thermometer and love it, but I love my new tool too…
  • In-Oven Meat Thermometer – the probe stays in the meat while it’s in the oven, so you don’t need to keep opening the oven or grill to check the temperature over and over!
  • Meat Mallet – my all-time favorite tool for pounding steak or chicken… I love the wide surface!

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Impress anyone with this easy flank steak that's rolled with garlic, herbs, prosciutto ham and provolone cheese.  Perfect on the stove/oven, or on the grill, these are the ultimate Italian steak pinwheels! #steak #flanksteak #stuffed #pinwheels #grilled #baked #Italian #steakpinwheels #steakmedallions

Italian Stuffed Flank Steak

Tender flank steak rolled up with garlic, herbs, prosciutto ham, provolone cheese... flavorful steak medallions that are tasty as they are good looking!
4.4 from 32 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4 servings
Calories 599


  • 3 - 4 cloves garlic - minced or pressed through garlic press
  • 1 small shallot - minced
  • 2 Tbsp fresh parsley - finely minced
  • 1 tsp sage leaves - finely minced
  • 1 tsp basil - minced
  • 2 Tbsp olive oil
  • 2 - 2 1/2 pounds flank steak
  • 4 ounces thinly sliced prosciutto
  • 4 ounces thinly sliced provolone cheese
  • toothpicks - soaked water for 10 minutes
  • Salt and pepper - to taste


  • Combine garlic, shallot, parsley, basil, sage, and olive oil in small bowl.
  • Slicing horizontally across the steak, butterfly and pound flank steak into 2 thin rectangles. Position steak so that the grain runs parallel to the edge of the counter, spread herb mixture evenly over surface of steak.
  • Lay prosciutto evenly over steak, leaving 1-inch border along top edge.
  • Cover prosciutto with even layer of cheese, leaving 1-inch border along top edge.
  • Starting from bottom edge and rolling up away from you, towards the top, roll steak into tight log and place on cutting board seam-side down.
  • Starting in the middle of the steak roll, tie a piece of kitchen twine to secure the steak. Working outward from the center, place more ties of kitchen twine, in one inch intervals, until the whole steak roll is tied up.
  • Using a sharp knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with salt and black pepper.
  • Skewer each pinwheel with a toothpick.
  • Preheat oven to 350.
  • Heat a cast iron skillet over medium high heat. Place pinwheels in pan and brown for 3 minutes or so. Flip over and brown on the other side for 2 minutes.
  • Slide skillet into preheated oven and cook for about 8-10 minutes or until steak reaches desired doneness.
  • Remove from oven, tent with aluminum foil and let rest for 5 minutes.
  • Remove twine and toothpicks and enjoy!


Recipe adapted from Kathrynannew
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4

Calories: 599 | Carbohydrates: 2g | Protein: 59g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 174mg | Sodium: 558mg | Potassium: 909mg | Sugar: 0g | Fiber: 0g | Vitamin A: 8.2% | Vitamin C: 4.5% | Calcium: 27.2% | Iron: 22.2%

I’m not a nutritionist, and nutritional values here on my recipes should be used for general information purposes only.  This information is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new diet and fitness regimen.




Impress anyone with this easy flank steak that's rolled with garlic, herbs, prosciutto ham and provolone cheese.  Perfect on the stove/oven, or on the grill, these are the ultimate Italian steak pinwheels! #steak #flanksteak #stuffed #pinwheels #grilled #baked #Italian #steakpinwheels #steakmedallions

Impress anyone with this easy flank steak that's rolled with garlic, herbs, prosciutto ham and provolone cheese.  Perfect on the stove/oven, or on the grill, these are the ultimate Italian steak pinwheels! #steak #flanksteak #stuffed #pinwheels #grilled #baked #Italian #steakpinwheels #steakmedallions

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Recipe Rating

121 comments on “Italian Stuffed Flank Steak”

  1. Loved it!!! Thank you so much for the recipe.

  2. when you sear in the cast iron pan – do you sear the flat top and bottom or the “round” edge?  or both?

  3. Can I roll this and tie it as a whole then put it on a rotisserie spiigot?

  4. Your recipe is great…and so simple…and looks beautiful!!
    Have am friend coming to dinner early February….im making it then. Can’t wait ! Thank you. I love your recipes!

    Robert Fried [email protected]

  5. I wanted a rolled steak recipe when I saw this. I am using filet instead of flank but assume will work the same way. I can’t wait to make this for my wife for our special occasion!  Someone I spoke to about the recipe mentioned bread crumbs in the mixture? Any ideas if this worth it? Thanks! 

  6. Hello,
    Planning on making this for a friend. Is it possible to sear in morning and finish cooking later in the day?

    • The USDA does not recommend this with meats, as it allows harmful bacteria to survive and multiply too much. The searing part really only takes 5 minutes, which can be done while the oven is preheating. You can, however, assemble the steak rolls ahead of time 🙂

  7. Very noice

  8. Very well written recipe! I only had half the amount of steak, so I cut most measurements in half. I didn’t cut the herb measurements however, and it worked really well for me. We had about 4 pieces per person with a side salad. I forgot to pound my steak, but the meat wasn’t tough at all – it was perfectly juicy and chewy. That cast iron skillet works wonders!!

  9. When I put these into the oven after searing on both sides, how should they be positioned? Cut side up or down or standing vertically on the steak?

  10. Soooooooo Good. I followed the recipe exactly and it was delicious, so much flavor. Definitely keeping this one on my list to make again.

  11. I didn’t see a recipe for the balsamic glaze is it just a reduction or is there more to it

  12. Hi! I was just wondering if you place the pinwheels cut side down or brown all of the steak around the pinwheel? Thanks!

  13. Fantastic ! Recipe if you love flavors that complement your meat this is the one your going to love,prep is minimal.And what you receive is fantastic,a must do. Thanks.

  14. Hi This looks fantastic.
    I’m going to try this on Saturday. I was just wondering how many adults this recipe would serve?
    I’d like to get about 7 servings. I’d appreciate any help or advice. Thanks

    • Hi Steve 🙂 It depends on how hungry your guests are, but I would say for 7 servings, as a main dish, you’d want to double the recipe.

      • Hi, Thanks for getting back to me so soon. Really looking forward to trying this and impressing the wife 🙂 I’ll let you know how it goes. Thanks again

  15. This looks great. I think it will be Father’s Day dinner at our house. Can you post the grilling directions because in our family on Father’s Day, Dad grills out! 😎

    • Hi Stacie 🙂 Here’s what another reader has done… Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of grill, cover, and continue to cook 1 to 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill). Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.

  16. This is another genius recipe! The flavors, the aroma, the colors, well just everything about this dish is perfection.

  17. We tried this recipe tonight for the first time and loved it! Followed the recipe pretty much as provided, except added a just a dash of Italian Seasoning just prior to placing on the grill. Using the gill may have caused a loss on some of the cheese but not enough to ruin the dish.. We also went with the balsamic glaze which definitely was a plus. We will put this one in our rotation!

  18. This steak looks amazing! I know a few boys who are going to love it!

  19. My hubby will go crazy over this! I have to make it for dinner soon!

  20. This looks like an epic date night dinner recipe. Saving this for later.

  21. Do you think this would work in a crockpot?

  22. There are so many great ways to use flank steak! Anytime I can have prosciutto
    I am a happy girl! This looks amazing!

  23. What an amazing dish! Pretty sure my family will love it!

  24. I’ve been looking for a new recipe for a flank steak! This looks incredible!

  25. This is such a delicious way to cook flank steak!

  26. Everything about this recipe sounds so good! I love flank steak!

  27. Looks amazing. I’m assuming because if the short  cooking time, the prosciutto does not get dried out or hard?

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  30. This was absolutely amazing! My boyfriend loved it!!!

  31. That was an amazing dish. I love my steak rare, so it was perfect. Thank you!!! Sharing!

  32. Thank you, thank you, thank you for this wonderful recipe! Made this for a special birthday yesterday. Started with a 4lb flank steak to feed 7 people and ended up with nothing left except 7 very happy party goers! So easy to make and you can even make it ahead of time. Thanks again!

  33. I beat the heck out the flank steak and have this all rolled up and waiting for dinner tonight. I cant wait to try it the balsamic drizzle!

  34. This was so good. I don’t normally leave a comment but I had to on this one. Thank you for a great recipe. I will definitely be making this again. We loved it. 🙂

  35. We made this last night and it was delicious. One thing – we sauteed it for the 3 minutes and then 2 minutes, but baked it at 250 degrees for 5 minutes and it was definitely done. Maybe I flattened the steak too thin, but 350 for 15 minutes it would have been way over cooked. Thoughts?

  36. Great recipe, I did tweak it to make it work for what I had on hand; and I was too lazy to grill individually so I roasted the whole thing and then broiled it for a few…definite keeper! I even made the balsamic reduction!

  37. Do you think I can substitute Ham for the prosciutto?

  38. Do you think I could make these in advance? Browning them in a skillet the day before then putting them in the fridge until I am ready to cook them the next day?

  39. Just made this last night. Delicious! Shared pics and recipe with friends who now want to try this. I’ve tried many stuffed flank steak recipes and this one is both delicious and easy to make. Cutting it up into medallions makes the cooking quick and easy. I deglazed the pan with some water and red wine for a delicious au jus. Thank u for the recipe!

  40. I made this for dinner last night. It was delightful! I felt like I was eating at a fancy restaurant. It is definitely going in my rotation! My 8yo says its her favorite meal ever (we made it with the oven fries). I cooked it in the oven, but I can see how the grill would take it to a whole new level! Not to mention I can’t sear anything with out smoking the family out of the house. I wish I’d have had the fore thought to do mushrooms too! Sigh. I did not have the balsamic glaze. I think what I liked most was the herbed oil and I think it would be delightful as a marinade for steak bites and mushrooms – so I think I might try that next time. But this was fantastic! Thanks!

    • Hi Heather 🙂 I’m SO very happy to hear that you all loved these steaks!! And I really love that your 8 year old gave it high praises… such a wonderful thing 🙂

  41. Hi ? These looks super delicious!! i want to make them tomorrow. could you please tell me at what temperature would you grill them and for how long? i prefer my steak medium my husband likes his rare, look moo rare lol. do you think these would be good rare? or since they are stuffed should it be a little more done? thank you so much!!

    • Hi Dorothy 🙂 I think these are good, no matter what level of done-ness you prefer… so if you wanted to cook your husband’s to rare and yours to medium, that would work well. I would start the steaks over direct medium-high heat until they’ve seared on both sides, then move them to a cooler section of your grill to continue cooking slowly. I can’t really give exact times, as every grill is different, so I highly recommend using a meat thermometer to tell when the steaks are done. For rare, go for 115 degrees F for rare, and 130 degrees F for medium. Be sure to let them rest for 5-10 minutes before digging in to ensure they’re nice and juicy 🙂 Good luck!

  42. I loved it

    It was easy and it taste delicious !!

  43. Amanda,
    I had to try this today, and because I have no patience I made a few substitutions but I must say it was amazing the way I made it and makes me want to try your original recipe even more. My son is super picky too (even more at 31) so I had to leave the spread off for him but he liked them a lot too, said I could make them again. My husband not so hard to please but very vocal when he does like something.

    • Hi Christine 🙂 I’m SO happy to hear that you loved these!! I’m sure your substitutions were awesome… sometimes the changeups are a real treat 🙂 Glad to hear I’m not the only one dealing with picky children lol. Thanks so much for stopping by to comment 🙂

  44. Help please! When you slice the flank into 2 pieces, do you prep both pieces or or just 1? Making this for dinner and can’t wait!

  45. Greatest ever dam good put on the grill even tho its winter turned out great!!!!!!

  46. Made this tonight almost exactly as recipe calls *changes: sautéed in real butter and leftover bacon grease, sub fresh sage for a bit of powder, added a pinch of onion powder for the spread* made balsamic glaze for topping. Cooked after brown for 7 minutes but meat came out at 120 degrees so went for 1 more minute…when served it was med-well. I don’t eat meat, so husband was tester, although he loved it (and he’s very particular) he said it may have been a bit bland without the balsamic. Next time I will marinate the meat before rolling for a bit more flavor. (either Kahlbi or Italian) This was super easy and beautiful, I will absolutely make this for guests! Thank you for a great recipe…I’m visiting your site regularly for new, beautiful, tasty foods to serve 🙂

    • Hi Shoni! 🙂 I’m SO happy to hear your husband loved the steak!! I love your changes, especially the cooking it in butter and leftover bacon grease… and your idea to marinate the meat ahead of time is a great one as well 🙂 Thanks for taking the time to comment 🙂

  47. Made this tonight! It was easier than it looked and a definite keeper! Will make it again so One~maybe Valentines Day!

  48. what did you serve with this??

  49. What is the sauce in the picture? Balsamic glaze? Can you share recipe please?
    Looks sooo good!

    • Thank you Nicole! It’s a balsamic glaze that I bought from my grocery store… that way I always have it on hand. If you wanted to make your own, just heat about 2 cups of balsamic vinegar and 3/4 cup brown sugar in a small sauce pan over medium heat. Whisk until the sugar is dissolved, bring to a boil, then reduce heat to low and simmer for about 20 minutes (until the mixture is reduced by half). Add 1 Tbsp butter and let it dissolve, stir into the sauce. It will thicken up and should be a consistency that will coat the back of a spoon. You can either use it right away, or let it cool, pour into a jar with a lid, and refrigerate it. 🙂

  50. YUM – These look so good. Cannot wait to give them a try! Prosciutto, balsamic and beef – Pined!

  51. OMG this looks so delicious! I love flank steak but have never made it this way.

  52. I have a question about your recipe. Can this be done in the oven, without using a cast iron skillet? I don’t own one, but really want to try this recipe.


    • Hi Jennine! Sure, I think it could be adapted. Here’s what I would do… place a baking sheet (one with a rim) in your oven and preheat it to 350, so it gets nice and hot. While it’s preheating, go ahead and sear your steaks on both sides in a regular skillet. Then once the oven and baking sheet is preheated, place the steak pinwheels on the baking sheet and bake for 8-10 minutes (or however “done” you like your steak). Pull the baking sheet out and loosely cover the steaks with aluminum foil for 5 minutes. That should do the trick 🙂

  53. Dang girl! I just found this! Wow and yum! I can’t wait to try this. Pure genius!!

  54. Congratulations!! Your recipe has been featured at Tickle My Tastebuds on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.


  55. Thank you for joining us on #PureBlogLove last Thursday, we are pinning and sharing on our social media! Please join us Tonight at 8 PM EST- Monday Morning to celebrate!

  56. I don’t know which looks better, the Spanish chicken or this! Both! I had to laugh because most people I know are perfectly happy the littles don’t want their steak! 🙂

  57. Beautiful recipe. The idea is very good. Thanks for sharing

  58. wow! I don’t eat steak very much, or really at all, but I think I’m gonna have to try these – they’re literally making my mouth water!

  59. YUM! It looks so fancy too, but seems so simple to make!


  60. Oh, wow! This looks delicious!

  61. Wowee Amanda!! this looks phenomenal!! I wish I had some flanksteak in my fridge to make this tonight!
    This is going on my lists to make soon. i know it will be a HUGE hit! 🙂

  62. …..I think I know what’s going on the V Day menu!!!!! AMAZING!

  63. What a lovely dinner party worthy dish!! Perfect for our fiesta today too. I LOVE all of that garlic-herb-shallot goodness spread all over the meat- delicious!! I know the feeling about trying to wow the picky eaters in the family…. My 8 year old is super picky too- it so exciting for me when something new, tasty, and gourmet is approved by her palate!! Congrats on winning your 5 year old over! 😉 Happy Fiesta Friday!

    • Thank you so very much!!! Yeah that garlic, herb, and shallot spread is my favorite part too… I want it on everything 😀 I feel for you on the picky eater thing… it’s so funny how they can be so stubborn and picky one minute, then absolutely devour something new the next 😉 Happy FF!

  64. Oh, that looks delicious! My kind of dinner. I’m pinning this! (found you on Thursday Favorite Things). Hugs

  65. This looks so good right now, and we just had dinner! 🙂

  66. Wow! That looks amazing and you make it look simple to make. I need to try making this stuffed Flank Steak! Yummy . I’m pinning it. Also, following all your social medias. I have to keep up with your delicious recipes!!!

    • Thank you!! I’m always worried that I make things look more complicated than they actually are, so I’m glad I didn’t do that here 🙂 The follows and pins are so appreciated!! Following back 🙂 🙂

  67. Looks amazing! Love how this turned out and the the flavorful layers! This just made my dinner list! 🙂

  68. These look amazing! Would be a great to treat your Valentine!

    • Thank you!!! You’re right, this would definitely make a great Valentine’s Day dinner 🙂 Add some wine, candles and a yummy dessert and you’ve got yourself a perfect night in 😀

  69. Ohhhhhhhhhh man. Another amazing recipe. I LOVE the balsamic drizzled on top- it makes it look so gourmet 😉 I’ve always wanted to make this… I agree, it would be awesome on the grill in the summertime too! MMMM. I’ll let you know how it comes out when I try it, yum!