Stuffed Flank Steak with Prosciutto and Mushrooms

Nothing says “Be Mine” like Stuffed Flank Steak with Prosciutto and Wild Mushrooms.

Stuffed Flank Steak

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.

I had all the ingredients ready for a recipe I found in an old cookbook, and was about to get started when I looked over the page and realized I needed kitchen twine. This was before the internet (can you even imagine) so I was unable to Google kitchen twine. Instead I went out to the garage and started rummaging around.

A few minutes later I returned with a large green roll of nylon garden twine. Surely this would work, right?

Stuffed Flank Steak #dinner

I prepped and rolled the flank steak as directed, and was about to put it in the pan when it dawned on me that nylon was PLASTIC and would melt all over my meat.

After a second trip to the garage, I emerged with long strands of all-natural raffia. Using the ribbons of raffia, I tied up my flank steak, again, and continued with the recipe. The raffia did the trick, be it singed a bit, but during my next trip to the market I made sure to buy a big roll of kitchen twine.

Making Stuffed Flank Steak

Stuffed Flank Steak with Prosciutto and Wild Mushrooms is a lovely dish to cook for your sweetie on Valentines Day. It’s visually pleasing, loaded with rich flavors and easy to pop in the oven while you work on your side dishes.

Searing Stuffed Flank Steak

The provolone cheese, earthy sautéed mushrooms, salty bite of prosciutto and peppery arugula are a winning combination. This pairs well with brussels sprouts and creamy risotto.

Best Stuffed Flank Steak

Stuffed Flank Steak with Prosciutto and Mushrooms

Yield: 4-6 servings

Prep Time:30 minutes

Cook Time:45 minutes

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  • 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 pieces of prosciutto
  • 8 thin slices of provolone
  • 2 tablespoons flour
  • 1 teaspoon paprika
  • Salt and Pepper
  • *Kitchen Twine


  1. Heat a LARGE (12-13 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.
  2. 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 9X12 inch rectangle—1/4 inch thick.
  3. Lay the cheese over the steak, leaving a 2-3 inch area uncovered along one long edge. Next, lay the mushrooms over the cheese, followed by the prosciutto and arugula leaves.
  4. 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.
  5. 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.
  6. 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 ½ inch pieces.
All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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313 comments on “Stuffed Flank Steak with Prosciutto and Mushrooms

  1. Pingback: Valentine’s Day Meal - Machine Shed

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  3. Leeposted July 4, 2015 at 8:14 am Reply

    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.

  4. Aimeeposted March 26, 2015 at 8:48 pm Reply

    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!

  5. Jenniferposted October 16, 2014 at 6:58 pm Reply

    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.

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  7. Jodee Weilandposted February 14, 2014 at 3:08 pm Reply

    This recipe looks wonderful…so delicious! I love the ingredients you use here. When blended together the flavors must be phenomenal! Thanks for sharing!

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  9. Jaclynposted December 25, 2013 at 6:21 pm Reply

    These pictures are gorgeous! Beautiful lighting and colors. Merry Chirstmas :)!

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  11. Nealposted February 20, 2013 at 5:35 pm Reply

    Are the greens in this dish (at least in the pictures) arugula? Look a lot like spinach.