Stuffed Flank Steak
by Sommer Collier — last updated on Jul 16, 2025 This elegant and tender Stuffed Flank Steak is filled with delicate prosciutto and hearty wild mushrooms, making it the perfect show-stopping holiday dish.
Sommer’s Recipe Notes
Stuffed Flank Steak was one of the first “fancy meals” I made when learning how to cook. It was also the first meal I ever made requiring kitchen twine!
The provolone cheese, earthy sautéed mushrooms, salty bite of prosciutto, and peppery arugula are a winning combination. I love to pair these with brussels sprouts and creamy risotto.
Why You’ll Love Stuffed Flank Steak
- Impressive for entertaining – This is a lovely dish to cook for your sweetie on Valentine’s Day, or frankly, any other holiday. It’s visually pleasing, loaded with rich flavors, and is easy to pop in the oven while you work on your side dishes.
- Simple ingredients – Even though this dish definitely looks restaurant-worthy, you’d be surprised by how simple and few ingredients it requires.
- High-protein – From the steak to the prosciutto, this recipe is loaded with protein.
I highly recommend trying this impressive and stunning rolled flank steak recipe the next time you have guests over!
Ingredients and Tips
- Flank steak – Save some time and ask the butcher to pound the steak to a 1/4-inch thickness.
- Garlic cloves – Use finely chopped cloves.
- Wild mushrooms – Slice these into thin pieces for the best results.
- Arugula – You need a handful of fresh arugula.
- Prosciutto – A few slices will add that extra saltiness and savoriness.
- Provolone – Make sure these are also thinly slices.
- Flour – You will need just a few tablespoons of all-purpose flour to help make that nice crust.
- Kitchen twine – You’ll need twine to keep the steak rolled throughout the cooking process.
Recipe Variations and Dietary Swaps
- Cheeses – Not a fan of provolone? Swap it with mozzarella, fontina or even feta cheese for a stronger flavor.
- Spinach – Replace the arugula with spinach.
- Salami – You can use thin slices of salami instead of prosciutto.
- Low-fat – Use a low fat provolone or mozzarella, and totally omit the prosciutto.
How To Make Stuffed Flank Steak
This make this elegant rolled and stuffed flank steak you need to gently sauté the veggie filling, pound and stuff the steak and finally, roll it all up to get that beautiful sear.
Find the full Stuffed Flank Steak recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- Roll the stuffed flank steak tightly, but make sure not to squeeze it. Otherwise, the filling will spill out.
- Rest the steak for 10 minutes before slicing. This ensures the best flavor.
- Cut against the grain to get the most tender slices.
Storage Notes
- Storing Leftovers – Place leftover stuffed flank steak in an airtight container and store in the refrigerator for up to 4 days.
- Freezing Leftovers – Make sure to cool the cooked meat down completely. Then slice the meat into individual pinwheels and wrap them up separately with plastic wrap. Then place them all in a freezer bag to store in the freezer. You can keep them there for up to 6 months. (Make sure to label the date on there so you know how long it has been in there!)
- Reheating Leftovers – Reheat in the oven on low heat or in the microwave in short bursts, although I definitely prefer the former!
Serving Suggestions
There are so many amazing sides that you can pair with this elegant stuffed flank steak.
A few of my favorite classics include these Fried Brussel Sprouts, Mashed Potatoes, Air Fryer Green Beans and this delicious Roasted Vegetable Root Salad.
Oh, and don’t forget to serve these impressive flank steak pinwheels with a nice glass of your favorite red wine!
Stuffed Flank Steak Roll
Ingredients
- 2 pounds flank steak
- 2 cloves garlic finely chopped
- 4 tablespoons olive oil separated
- 8 ounces wild mushrooms sliced thin
- 1 bunch fresh arugula
- 6 slices prosciutto
- 8 slices provolone thin
- 2 tablespoons flour
- 1 teaspoon paprika
- Salt and pepper
- Kitchen twine
Instructions
- Heat a LARGE (12- to 13-inch) skillet over medium heat. Add 2 tablespoons olive oil and the mushrooms to the skillet and sauté until soft—about 10 minutes. Add the garlic and salt and pepper to taste. Sauté another 2 minutes, then remove from heat.
- Lay the flank steak on a work surface and place a piece of plastic wrap over the top. Using a meat mallet or rolling pin, POUND the steak into a 9×12-inch rectangle—1/4-inch thick.
- Lay the cheese over the steak, leaving a 2- to 3-inch area uncovered along one long edge. Next, lay the mushrooms over the cheese, followed by the prosciutto and arugula leaves.
- Starting with the long edge covered with ingredients, carefully roll the flank steak. Tie the steak roll in 4 places with kitchen twine. Mix 1 teaspoon salt, 1/2 teaspoon pepper, paprika and flour and rub over the roll.
- Preheat the oven to 350 degrees F. In a large skillet heat 2 tablespoons of oil over medium-high heat. Carefully place the steak roll in skillet and sear 5-8 minutes turning to brown on all sides.
- Transfer the skillet to the oven and bake until cooked through and cheese is melted—30 minutes. Tent with foil and let the meat rest for 10 minutes, then carefully slice in 1/2-inch pieces.
Notes
Nutrition
Frequently Asked Questions
This beef roulade cooks best at a high temperature for a short amount of time. Make sure to only cook it to medium-rare and allow it to rest to keep as much of the juices in as possible.
I did not marinate this cut of beef to make this recipe, but you can if you would like! This steak takes on the flavors of a marinade very well! Leaving it as-is offers a clean beefy flavor.
A flank steak marinade should start with a liquid base (like soy sauce). Then add in something acidic (like lemon juice), something sweet to help with browning (like brown sugar), and something spicy (if you’re feeling up to it).
Yes, you can! Make sure to warm up the grill and carefully brush the grates with oil. Then when you are ready to cook it, grill it on 3-4 sides for about 3 to 5 minutes.
For a medium finish, use a meat thermometer to check that the internal temperature is around 130 to 135 degrees Fahrenheit.
Can you substitute spinach for the arugula?
Hi Judy,
Sure you can! If you make this recipe, please report back. :)
Did not make this recipe yet but plan to make it soon.
I was searching for recipes for the flank steak I had bought and came across your recipe. So glad I did as it was delicious. We had our parents over for dinner and was enjoyed by everyone! Even my picky husband. No need to marinate the flank just follow recipe as is. Super easy to make and delicious.
This is the perfect meal for entertaining. It’s delicious and beautiful but also very simple!
Thanks for this recipe. It’s a keeper!!
this steak is amazing and I love the filling of this so much! thank you for sharing this recipe!
I have been making this recipe for years
Stuffed flank steak turned out awesome. It’s a keeper! Easy to make. I would just have your local butcher tenderize the meat for you. MUCH EASIER!!!
So simple and fantastic! The directions are easy to follow and the product tastes amazing and looks wonderful.
Love, love, loved this recipe. Made as directed except I had no arugula and so I substituted fresh spinach. Served with roasted yellow Yukon potatoes, salad and broccoli. My husband said this was one great dinner! Can’t wait to share this dinner the next time my daughter visits. Definitely a 5 star dinner
I made this for dinner last night and the whole family was in love. This was definitely the best dinner recipe I have found on Pinterest. I did add celery seed to the rub and also use a spinach/ arugula in the stuffing and baked it for about 40 min and it was perfectly cooked with just the right amount of pink. Thank you for sharing your recipe.
This was absolutely amazing! My anti mushroom 8 year old loved it as we’ll! Also, do yourself a favor and make gravy from the dripping left in the pan! 3 tbs of flour (cook for 3 min) and add 1 cup ish of beef broth and BAM! Best dinner ever! I served it with sauteed brocolini and wild rice medley. Amazing!
I just made this last night and it turned out so good! I ended up using a hammer, lol, because I didn’t have a meat tenderizer and a rolling pin really wasn’t doing enough for me. So tender and the stuffing really brings out the richness in the steak. YAY.