If there’s one dish that will have your family and friends swooning at the dinner table, it’s Italian Stuffed Flank Steak. Juicy steak filled with ribbons of colorful veggies, gooey cheese, and a shower of fresh herbs, all rolled up and roasted to perfection, this recipe is a true celebration of bold Italian flavors—plus, it looks downright stunning when plated! The simple prep belies an impressive final presentation, making it a favorite for both weeknight meals and special occasions.
Ingredients You’ll Need
There’s nothing complicated here—just essential, fresh ingredients coming together to create unforgettable flavor. Each item in this Italian Stuffed Flank Steak lends its own special touch, from savory steak to gooey cheese and vibrant peppers.
- Flank Steak (1 1/2 lbs, butterflied and pounded): A tender, lean cut that soaks up all the delicious filling—make sure to get it to 1/2-inch thickness for even cooking.
- Olive Oil (1 tbsp): A drizzle brings out the steak’s natural flavors and helps everything brown beautifully.
- Salt (1 tsp) & Black Pepper (1/2 tsp): Classic seasoning for both the steak and the layers inside.
- Fresh Spinach Leaves (2 cups): Adds gorgeous color and just the right touch of earthiness to balance out the savoriness.
- Roasted Red Peppers (1 cup, sliced): Sweet and smoky, they bring a pop of color and irresistible flavor.
- Provolone Cheese (1 cup, shredded): Melts into an oozy layer that wraps around every bite.
- Grated Parmesan Cheese (1/4 cup): For a nutty, umami kick that pairs perfectly with beef.
- Garlic (2 cloves, minced): Nothing says Italian like a bit of punchy garlic.
- Fresh Basil (1 tbsp, chopped): Lifts the whole dish with its unique aroma and freshness.
- Dried Oregano (1 tsp): For that classic Italian herb flavor that warms each bite.
- Crushed Red Pepper Flakes (1/2 tsp): Optional, but adds a subtle heat that makes the flavors pop.
- Balsamic Vinegar (1/4 cup): Adds tang and brings all those savory elements together in the pan sauce.
- Beef Broth (1/2 cup): Keeps everything moist and contributes to the rich pan juices for serving.
- Toothpicks or Kitchen Twine: Essential for keeping your roll-up in perfect form while it cooks.
How to Make Italian Stuffed Flank Steak
Step 1: Prepare the Steak
Start by laying your butterflied flank steak flat on a large cutting board. If needed, give it a quick pound with a meat mallet until it’s an even 1/2-inch thick—this not only makes rolling easier but ensures the steak cooks consistently. A quick brush of olive oil and a sprinkle of salt and black pepper will set the foundation for all the flavors to come.
Step 2: Add the Filling
Now comes the fun part! Scatter the fresh spinach leaves evenly across the steak, creating the first green layer. Next, arrange the roasted red peppers in a single layer, laying the foundation for a burst of sweetness. Top with the shredded provolone, grated Parmesan, minced garlic, chopped basil, oregano, and a pinch of crushed red pepper flakes (if you like a little gentle heat). Every one of these layers brings a new note to the symphony of flavors in your Italian Stuffed Flank Steak.
Step 3: Roll and Secure
Starting at one of the long sides, carefully and tightly roll the steak into a log, making sure to keep all the delicious filling inside. This technique ensures you get beautiful spirals in every slice! Once rolled, use toothpicks or kitchen twine to hold it all together, spacing them out so the stuffing doesn’t escape.
Step 4: Sear the Steak
Heat an oven-safe skillet over medium-high heat. Add a little olive oil if you wish, then sear the rolled steak on all sides for about 2–3 minutes per side. This step creates a gorgeous, caramelized crust that adds depth to the final dish.
Step 5: Deglaze and Roast
Pour the balsamic vinegar and beef broth into the skillet around the steak, stirring gently to deglaze and pick up any flavorful bits stuck to the bottom. Transfer the whole skillet to your preheated 375°F (190°C) oven. Roast for 25–30 minutes, aiming for an internal temp of 135°F (57°C) for medium-rare or 145°F (63°C) for medium—this will keep your Italian Stuffed Flank Steak lovely and juicy.
Step 6: Rest and Slice
After roasting, pull the skillet from the oven and tent the steak loosely with foil. Let it rest for 10 minutes so the juices redistribute—this helps each slice stay perfectly moist instead of running onto the cutting board. Once rested, cut the steak into gorgeous 1-inch thick rounds, revealing all those spirals of filling.
Step 7: Serve
Serve your Italian Stuffed Flank Steak with plenty of those savory pan juices spooned over the top. Each bite is a celebration of melting cheese, herbs, and steak in one showstopping package!
How to Serve Italian Stuffed Flank Steak
Garnishes
For a flourish that’ll have everyone oohing and aahing, scatter extra chopped fresh basil or parsley over the sliced steak. A light sprinkle of grated Parmesan gives a luxe finish, while a drizzle of good olive oil or a squeeze of lemon juice can brighten the whole plate.
Side Dishes
Pair your Italian Stuffed Flank Steak with sides that let the flavors shine—think classic roasted potatoes, a pile of garlicky green beans, or a simple arugula salad with a lemony vinaigrette. Crusty Italian bread is perfect for sopping up every last drop of that delicious pan juice.
Creative Ways to Present
Turn your Italian Stuffed Flank Steak into the centerpiece of a festive platter, with the vibrant spirals facing up. Arrange the slices fanned out, and surround them with roasted vegetables or drizzle the pan sauce in artistic streaks on the plate for restaurant-style drama. For an extra-special touch, serve on a wooden board with fresh herbs tucked around the edges—rustic and inviting!
Make Ahead and Storage
Storing Leftovers
Leftover slices of Italian Stuffed Flank Steak can be stored in an airtight container in the fridge for up to 3 days. Spoon a little pan juice over the top before sealing—this keeps them moist and full of flavor.
Freezing
If you want to freeze, wrap cooled slices tightly in foil or freezer-safe bags. They’ll keep their best quality for up to 2 months. Thaw overnight in the refrigerator for the most even reheating.
Reheating
To reheat, arrange the slices in a skillet with a splash of beef broth, then cover and warm gently over low heat. This method keeps everything tender and juicy, so your Italian Stuffed Flank Steak tastes just as delicious as it did fresh!
FAQs
Can I prepare Italian Stuffed Flank Steak ahead of time?
Absolutely! You can assemble the steak up to a day in advance, secure it, cover, and refrigerate. When it’s time to cook, let it sit at room temperature for about 20 minutes and continue with the recipe as usual.
What other cheeses can I use instead of provolone?
Mozzarella or fontina make great substitutes—they’ll give you the same melty goodness and pair beautifully with the steak and veggies. Just be sure to shred them for the best melting power!
How do I keep the filling from falling out during slicing?
Allowing the steak to rest before slicing is key. Use a sharp knife for clean cuts, and always slice against the grain for the most tender bite. The toothpicks or twine will also help keep everything in place during slicing.
Can I grill Italian Stuffed Flank Steak instead of roasting?
Definitely! After searing, finish it on the cooler side of a covered grill until it hits your desired internal temperature. Just keep the heat moderate and check frequently to avoid burnt fillings.
How can I make this dish spicier?
Bump up the crushed red pepper flakes in the filling, or add sliced hot cherry peppers for extra fire. A little bit goes a long way, so taste as you go!
Final Thoughts
Whether it’s a special dinner or just a weeknight craving, Italian Stuffed Flank Steak delivers on flavor, beauty, and satisfaction. Give it a try—you’ll have everyone coming back for seconds, guaranteed!
Print
Italian Stuffed Flank Steak Recipe
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
Juicy flank steak rolled with a savory filling of spinach, roasted red peppers, and cheeses, then roasted to perfection with a flavorful balsamic glaze. This Italian Stuffed Flank Steak is a show-stopping dish that’s perfect for a special dinner or a holiday feast.
Ingredients
Flank Steak:
- 1 1/2 pounds (680 g) flank steak, butterflied and pounded to 1/2-inch thickness
Filling:
- 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 cups (60 g) fresh spinach leaves, 1 cup (100 g) roasted red peppers, sliced, 1 cup (100 g) provolone cheese, shredded, 1/4 cup (20 g) grated Parmesan cheese, 2 cloves garlic, minced, 1 tablespoon fresh basil, chopped, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes
Additional:
- 1/4 cup (60 ml) balsamic vinegar, 1/2 cup (120 ml) beef broth, toothpicks or kitchen twine for securing
Instructions
- Prepare the Flank Steak: Preheat the oven to 375°F (190°C). Lay the butterflied flank steak flat on a cutting board. Drizzle with olive oil and season with salt and pepper.
- Assemble the Filling: Arrange spinach, roasted red peppers, cheeses, garlic, basil, oregano, and red pepper flakes over the steak.
- Roll and Secure: Roll the steak tightly into a log and secure with toothpicks or twine.
- Sear and Roast: Sear the steak, then add balsamic vinegar and broth. Roast until desired doneness.
- Rest and Serve: Let the steak rest before slicing. Serve with pan juices.
Notes
- You can add sun-dried tomatoes or mushrooms for extra flavor.
- Use part-skim cheese for a leaner option.
- Leftovers reheat well in a skillet with a splash of beef broth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of steak
- Calories: 320
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 90 mg
