The first time I made these steak pinwheels I underestimated how impressive a simple roll-up could be.
They came out juicy, cheesy, and bright with herbs, and everyone asked for seconds.
If you want a show-stopping weeknight dinner or a party appetizer that travels well, this recipe is a winner.
These pinwheels take one humble flank steak and turn it into neat, flavorful spirals that slice like little savory cinnamon rolls.
The filling stays creamy while the steak caramelizes on the outside, giving a mix of textures that always satisfies.
Best of all, they’re scalable: double the filling, grill two rolls, and you’ve got dinner for a crowd.
Why You’ll Love This Recipe
- Fast to assemble from pantry and fridge staples.
- Looks fancy but requires minimal technique.
- Hands-off cooking time while the grill or oven does the work.
- Easy to slice and serve for parties or plated dinners.
- Fills and flavors travel well, making great leftovers.
The texture is a contrast playground: thin, slightly chewy flank steak wraps around a creamy, herb-studded filling.
The cream cheese and mozzarella provide a silky melt that binds the spinach and sun-dried tomatoes.
The outer steak gets a savory crust from direct heat, creating a pleasing chew against the soft interior.
“Made these for a family dinner and they disappeared in minutes—so flavorful and easy to slice. Will be on repeat.” — 5-star reader review
Key Ingredients
Flank steak
Flank is lean, long-grained, and naturally thin if pounded, which makes it perfect for rolling.
It has enough beefy flavor to stand up to the rich filling but a texture that softens when sliced against the grain.
If possible, buy USDA choice and look for a piece about 1 to 1.5 pounds so it rolls easily without huge thickness variation.
Cream cheese
Cream cheese brings moisture and a smooth mouthfeel to the filling and helps the shredded mozzarella cling to the spinach and herbs.
Use full-fat cream cheese for the best melt and flavor—low-fat versions can be grainy when heated.
Soften it to room temperature for easy spreading and even distribution.
Spinach
Fresh spinach adds color, a slight vegetal bite, and moisture that balances the richness of the cheeses.
Wilt and squeeze excess water only if the leaves are very wet; you want some juice to keep the filling silky, but not soggy.
Baby spinach works well because the leaves are tender and chop fine without a coarse texture.
Sun-dried tomatoes
These packed tomatoes add concentrated, tangy-sweet umami that cuts through the rich cheese.
If they’re packed in oil, drain and pat them before chopping to avoid excess oil in the filling.
For a milder tomato note, rehydrate and use the soaking liquid sparingly to intensify flavor without extra oil.
Full ingredient list:
- 1 lb flank steak
- 1 cup spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh herbs (like basil and parsley), chopped
- Salt and pepper to taste
- Olive oil for grilling
- Toothpicks or kitchen twine for securing
Step-by-Step Instructions
Step 1: Pound and prep the steak
Preheat your grill to medium heat, about 375°F (190°C), or preheat your oven to 375°F.
Lay the flank steak between two sheets of plastic wrap and pound it thin to roughly 1/4-inch thickness.
Aim for even thickness across the whole piece so the roll cooks uniformly.
Pro Tip: Use a heavy skillet or a meat mallet and work from the center outward.
Visual cue: The steak should look uniformly flattened with the grain still visible.
Step 2: Make the filling
In a bowl combine softened cream cheese, shredded mozzarella, chopped spinach, chopped sun-dried tomatoes, and chopped herbs.
Stir until evenly mixed and season with salt and pepper to taste.
Taste a tiny bit of filling (on a clean spoon) and adjust salt before spreading.
Pro Tip: If your cream cheese feels too soft, chill the mixture briefly so it spreads instead of running.
Visual cue: The filling should be cohesive and spreadable, not watery.
Step 3: Roll and secure
Spread the cheese mixture evenly across the flattened flank steak, leaving a 1/2-inch margin at the far edge.
Roll the steak tightly into a log, starting from the short side, and secure with toothpicks or kitchen twine every 1–2 inches.
Press gently while rolling to remove large air pockets so the spiral stays tight when sliced.
Pro Tip: Use kitchen twine for larger rolls or if you plan to serve whole; toothpicks work if you’ll slice immediately.
Visual cue: The roll should feel firm and not loose when you lift it.
Step 4: Cook the roll
Brush the roll with olive oil and season with salt and pepper.
Grill for 15–20 minutes, turning occasionally to brown all sides, or bake for 25–30 minutes until cooked through.
Aim for a comfortable internal temperature around 135–145°F depending on how medium you want the beef.
Pro Tip: For extra crust, finish over high heat for 1–2 minutes per side on the grill.
Visual cue: The exterior should be deeply browned and the cheeses should be set.
Step 5: Rest and slice
Let the roll rest for 5–10 minutes, then slice into 1-inch pinwheels.
Removing toothpicks or twine before slicing will make neat rounds.
Plate upright or flat depending on presentation and garnish with extra herbs or flaky salt.
Pro Tip: Resting firms the filling and prevents it from oozing when you slice.
Visual cue: The center should be cohesive and you should see a clear spiral of meat and filling.
Expert Tips for Success
- Temperature and timing matter: flank steak is thin, so use moderate heat. High heat will char the outside before the inside warms; medium 375°F is a sweet spot.
- Probe for doneness: use an instant-read thermometer. Pull at 130–135°F for medium-rare and 140–145°F for medium, then rest to carry-over cook.
- Even pounding is essential: uneven thickness leads to uneven cooking. Aim for consistent 1/4-inch thickness to make rolling and cooking predictable.
- Avoid over-wetting the filling: if your spinach is super wet, squeeze it lightly in a towel to prevent watery filling that can leak during cooking.
- Secure tightly: Toothpicks are fine for home use, but if you’re transporting or cooking multiple rolls, tie butcher’s twine every 1.5 inches to hold shape under heat and while slicing.
- Make ahead options: assemble and refrigerate the rolled steak up to 24 hours before cooking. Let it come closer to room temperature before grilling to promote even cooking.
- Flavor layering: toast the sun-dried tomatoes briefly in olive oil before folding into the cheese to coax more aroma and deeper flavor.
- Cheese ratios: keep the cream cheese as the binder and mozzarella for stretch and melt. If you prefer a tangier profile, swap half of mozzarella for provolone or a shredded aged cheddar.
- Resting matters more than you think: a 10-minute rest lets the juices reabsorb, preventing a soupy filling and giving cleaner slices for photos or plating.
- Safety note: if you use toothpicks, remove them before serving to kids or unaware guests; mark or arrange slices to show where the wooden picks are.
Storage & Freezing
Fridge storage: Cool the cooked pinwheels to room temperature for no more than two hours, then place in an airtight container.
Enjoy within 3–4 days for best texture and flavor.
Freezer storage: For longer storage, freeze the whole cooked roll or pre-sliced pinwheels.
Wrap tightly in plastic wrap, then aluminum foil, or place in a vacuum bag to prevent freezer burn.
Label with date; use within 2–3 months for the best texture.
Thawing and reheating: Thaw overnight in the fridge.
Reheat in a 350°F oven on a baking sheet for 10–15 minutes, covered loosely with foil until warmed through.
For crisper exteriors, remove foil for the last 3–5 minutes or finish over a hot grill for a minute per side.
Reheating from frozen: Reheat at 325°F covered for 20–30 minutes, then uncover and crisp for another 5–10 minutes.
Check center temperature to ensure safely warmed through to at least 165°F.
Variations & Substitutions
Mediterranean twist: Swap mozzarella for feta and add olives, roasted red pepper, and oregano.
The salty feta pairs well with sun-dried tomatoes and bright herbs.
Spicy version: Add a thin layer of harissa or a smear of sriracha into the cheese mix and throw in sliced pickled jalapeños.
The spice brightens the beef and gives a lively kick for adventurous palates.
Low-carb / dairy-free: Use a dairy-free cream cheese alternative and omit shredded mozzarella, replacing it with a nut-based ricotta or mashed avocado for creaminess.
Seal the roll tightly and grill gently to keep moisture in.
Budget-friendly swap: Substitute flank steak with a thin top round roast which can be pounded similarly.
Adjust cooking time slightly, as top round can be leaner and benefits from slightly less high heat.
Frequently Asked Questions
Q: Can I use another cut of beef instead of flank steak?
A: Yes. Flank is ideal because it pounded thin easily and produces a short grain for slicing.
Top round or skirt steak can work as alternatives, but skirt’s irregular shape may need trimming.
If you use top round, watch cooking times because it tends to be leaner and can dry if overcooked.
Q: Should I cook the filling before rolling to remove moisture?
A: Generally no—fresh spinach and sun-dried tomatoes work fine raw in this mix.
If your spinach is very wet, briefly wilt and squeeze excess water, then cool before mixing.
Pre-cooking can change the texture and remove some vibrancy, so only do it when necessary.
Q: How do I keep the pinwheels from falling apart when slicing?
A: Tight rolling and resting are the two keys.
Tie with kitchen twine every 1–1.5 inches and let the cooked roll rest 5–10 minutes before slicing.
Sharp knife technique—use a thin, sharp chef’s knife in a single smooth motion—helps too.
Q: Can I prepare these ahead for a party?
A: Absolutely. Assemble and keep refrigerated up to 24 hours, then grill or bake just before guests arrive.
You can also fully cook and reheat gently; slices reheat well in an oven to preserve texture.
Q: Are steak pinwheels kid-friendly?
A: Very much so—slice them into small rounds that are easy for little hands.
Use milder fillings (less herbs, replace sun-dried tomatoes with roasted red pepper) if kids are sensitive to stronger flavors.
Final Thoughts
These steak pinwheels are one of my go-to recipes when I want something that feels special but is simple to execute.
They’re adaptable, store well, and always impress on a platter.
Please leave a star rating in the recipe card below if you try them, and pin this recipe to Pinterest to save it for later.
Conclusion
If you want more variations and grilling inspiration, check this take on Grilled Steak Pinwheels – Over The Fire Cooking for different finishes and marinades.
For a family-friendly walkthrough and photos that might spark plating ideas, see Steak Pinwheel – Grillin With Dad.
If you like finishes with compound butters, read this riff on Steak Pinwheels with a zesty butter at Steak Pinwheels with Cowboy Butter – Over The Fire Cooking.
Steak Pinwheels
Ingredients
Main Ingredients
- 1 lb flank steak Choose USDA choice for best flavor.
- 1 cup spinach, chopped Use fresh baby spinach for best texture.
- 1/2 cup cream cheese, softened Use full-fat for best results.
- 1/2 cup mozzarella cheese, shredded Provides stretch and melt.
- 1/4 cup sun-dried tomatoes, chopped Drain if packed in oil.
- 1/4 cup fresh herbs, chopped Basil and parsley recommended.
- to taste salt and pepper For seasoning.
- for grilling tbsp olive oil Brush before cooking.
- as needed toothpicks or kitchen twine For securing the rolls.
Instructions
Preparation
- Preheat your grill to medium heat, about 375°F (190°C), or preheat your oven to 375°F.
- Lay the flank steak between two sheets of plastic wrap and pound it thin to roughly 1/4-inch thickness.
Make the Filling
- In a bowl combine softened cream cheese, shredded mozzarella, chopped spinach, chopped sun-dried tomatoes, and chopped herbs.
- Stir until evenly mixed and season with salt and pepper to taste.
Roll and Secure
- Spread the cheese mixture evenly across the flattened flank steak, leaving a 1/2-inch margin at the far edge.
- Roll the steak tightly into a log, starting from the short side and secure with toothpicks or kitchen twine every 1–2 inches.
Cook the Roll
- Brush the roll with olive oil and season with salt and pepper.
- Grill for 15–20 minutes or bake for 25–30 minutes until cooked through.
Rest and Slice
- Let the roll rest for 5–10 minutes, then slice into 1-inch pinwheels.
