easy beef pinwheels are do-ahead and delicious!

I’ve been making these beef pinwheels for so long (13 years!!!!) that I can’t believe I’m just sharing with you now!

beef pinwheels are different, delicious and easy!

I love a dish that is easy enough for a weeknight but perfect for serving up to guests too. And these pinwheels are just that!

what are beef pinwheels?

Beef pinwheels are just what you’d imagine – flank steak pinwheels stuffed with prosciutto and provolone cheese. They are as fun as they are delicious and everyone loves them! This is a favorite of mine because it’s great any time of year – it never feels “seasonal” which is why I will turn to it again and again!

what ingredients do you need?

Can you say “three ingredients” (other than olive oil, salt and pepper)? Yes, this is also one of the shortest shopping lists ever! For this recipe you simply need:

flank steak
prosciutto
provolone
olive oil
salt and pepper

how do you make it?

When making stuffed flank steak you need to first butterfly it on a plastic wrap-lined cutting board. This simply means slicing it through the middle – almost all the way – and then opening it up like a book. This creates a large, thin surface area that makes it easier to layer with your ingredients and then roll it up.

Once you’ve butterflied your steak you’ll season with salt, pepper and some olive oil and then layer your prosciutto in overlapping pieces, followed by the provolone. You’ll then roll it all up in a tight spiral, wrap in plastic wrap and refrigerate.

this dish is ALSO do-ahead!

One of my favorite aspects of these beef pinwheels is their do-ahead nature. Once you’ve rolled it all up the steak can sit in the fridge for up to one day. Then all you have to do is slice and bake!

what do you serve with beef pinwheels?

This recipe originally appeared in Gourmet (welp!), and was accompanied by a simple arugula salad (which I’ve shared in the recipe). And I’ve honestly never served it any other way, occasionally substituting with baby spinach as you see here. But the sky’s the limit! Any salad you like – panzanella, esquites – would work beautifully.

Very few recipes stand the test of time around here – this beef pinwheels recipe is definitely one of them. Let me know if you make it, and I’d love to know what dishes you’ve been making for years and years!

Beef Pinwheels

sherisilver

Easy, delicious and do-ahead!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 4

Calories 770 kcal

Equipment

• meat tenderizer
• Sheet pan

Ingredients

  

1x2x3x

• 1 1/2 pounds flank steak
• 3 tablespoons olive oil, divided
• kosher salt and freshly ground black pepper
• 8 ounces prosciutto, thinly sliced
• 8 ounces provolone, thinly sliced
• 5 ounces baby arugula or spinach
• lemon wedges

Instructions

 

• Cover a work surface with plastic wrap and place the steak on top with one short side nearest you (the grain will be running vertically). Use a sharp knife to slice (“butterfly”) the steak open like a book, being careful not to slice all the way through.
• Cover the steak with a double layer of plastic wrap and pound it to a 1/4″ thickness. Discard the top sheets of plastic wrap and turn the steak so that the grain is now running horizontally. Rub with 1 tablespoon of the olive oil and season with salt and pepper. Top with the prosciutto, slightly overlapping the slices, and repeat with the cheese.
• Use the plastic wrap as an aid to roll the steak tightly (at this point you can refrigerate the steak for up to one day before continuing).
• Pre-heat the oven to broil and line a baking sheet with foil. Use a sharp knife to cut the steak into pinwheels about 1″ thick. Place on your prepared sheet and press each pinwheel down with your hand to flatten slightly.
• Cook for 6 – 8 minutes, flipping halfway through. Toss the arugula with the remaining 2 tablespoons of oil and season with salt and pepper. Serve the pinwheels with the arugula and lemon wedges.

Notes

This recipe originally appeared in Gourmet.

Nutrition

Serving: 1gCalories: 770kcalCarbohydrates: 3gProtein: 59gFat: 57gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 179mgSodium: 887mgPotassium: 901mgFiber: 1gSugar: 1gVitamin A: 1361IUVitamin C: 5mgCalcium: 524mgIron: 4mg

Keywords arugula, beef, cheesecake, flank steak, gluten free, prosciutto, provolone

did you make this recipe?tag @sherisilver on instagram!

Please note that this post contains affiliate links. As a Rewards Style influencer I earn a small commission from qualifying purchases – at no additional cost to you.

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

Related posts:

make this easy beef scallion negimaki recipe tonight! classic beef brisket beef and mango salad