Stuffed Flank Steak with Spinach, Peppers, and Cheese

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This stuffed flank steak is filled with spinach, bell peppers, and mozzarella cheese and grilled to the perfect medium rare for an explosion of flavor in each bite. 

Medium Rare flank steak stuffed with spinach, peppers, and cheese. Four sliced laying in a diagonal to display interior stuffing and arranged on a mixed wood cutting board.

Stuffed Flank Steak Pinwheels

Flank steak is an incredibly versatile piece of meat, and is typically quite affordable. It has a great flavor and tenderness when cooked to medium rare and sliced against the grain, like in this stuffed flank steak recipe. I’m typically a big believer that steak tastes great without much added flavor. In this case, however, I feel like the spinach, pepper, and cheese filling really helps to compliment the rich beefiness of the flank steak without overpowering it or taking anything away. Plus, there is nothing more impressive than slicing into these flank steak pinwheels and seeing that perfect spiral of meat and filling.

Flattened flank steak on a piece of plastic wrap sitting on a metal baking sheet. Flank steak is seasoned and topped with uncooked spinach, roasted bell pepper strips, red onions, and a pile of shredded mozzarella cheese.

How to Prepare a Rolled Flank Steak:

If you’ve never stuffed a flank steak (or any other cut of meat, for that matter) here are a few tips to help everything go off without a hitch:

  1. Flatten the meat to even thickness. If you want your pinwheels to roll and cook evenly, you need to make sure the meat is the same thickness throughout. I lay plastic wrap underneath and above the meat to prevent raw meat particles from flying everywhere. Then I use a meat mallet or a heavy bottomed pan to press the meat by hitting it evenly across the surface.
  2. Leave the plastic wrap underneath. Remove the top layer of plastic after flattening so you can season and stuff, but leave the layer underneath. After you top the meat with the filling, the bottom layer will act as your reinforcements to keep the roll moving in the right direction and tucking in tightly. 
  3. Tie up your rolled flank steak. Once your flank steak is wrapped up into a tight roll, carefully remove the plastic wrap from the exterior and tie with butchers twine. I like to slide the twine gently underneath the flank steak, then lift up the ends and tie on the top. Don’t tie so tight that your filling starts to squish out, but keep the string taut. Tie a piece of twine every 1.5 inches. 

Rolled flank steak tied every inch and a half with butchers twine sitting on a metal baking sheet. Seasoned on top and the bottle of Beef Seasoning sitting in the rear corner of the photo.

How Long to Cook Stuffed Flank Steak

There are several methods for cooking a stuffed flank steak, but my absolute favorite way is on the grill. I used my pellet grill set to high (about 425-450 degrees F), but this method also works on a gas or charcoal grill set to 450 degrees F.

The secret to cooking at high, direct heat is consistent rotating and movement. I like to rotate the flank steak every 5 minutes or so and ensure the lid is CLOSED between rotating. The entire flank steak will likely cook in 20-25 minutes depending on how thick your roll is. The goal internal temperature for this recipe is 130-135 degrees F for medium rare.

Stuffed flank steak starting to brown sitting on grill grates.

More Stuffed Meat Recipes

I love recipes that involve fillings or stuffings because they allow my creativity to really soar and have fun with new flavor combinations. Here are a few of my favorite recipes that include filling, stuffing, wrapping, and tying.

Flank Steak Roll Recipe

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Stuffed Flank Steak

By: Susie Bulloch (
0 from 0 votes
This stuffed flank steak is filled with spinach, bell peppers, and mozzarella cheese and grilled to the perfect medium rare for an explosion of flavor in each bite. 
Prep Time25 minutes
Cook Time25 minutes
Resting Time10 minutes
Total Time1 hour
Servings4 people



  • 1 1.5-2 pound flank steak
  • ½ cup baby spinach leaves
  • 1 red bell pepper
  • 6 ounces mozzarella cheese
  • 2 Tablespoons red onion thinly sliced
  • 1 Tablespoon Signature Beef Seasoning


  • Turn on the grill. Preheat your grill to 450 degrees F.
  • Cook the pepper. Place the red bell pepper on the grill grates and roast for 3-4 minutes, turning frequently, until blackened across the surface. Transfer to a gallon zip top bag and close the seal. Set aside.
  • Flatten the steak. Lay a large sheet of plastic wrap on a large cutting board and top with the flank steak and then another sheet of plastic wrap. Using a meat mallet or the bottom of a heavy saucepan, pound the flank steak until it is an even 3/4 inch thickness all the way across. Remove and discard the top sheet of plastic wrap.
  • Season and begin stuffing. Season the top of the flank steak with the Beef Seasoning (or equal parts coarse salt and cracked black pepper). Lay the spinach leaves down in a single layer across the top of the flank steak.
  • Add the remaining toppings. Remove the roasted red bell pepper from the bag and use a paper towel to peel the blackened skin away from the flesh of the pepper. Use a knife to remove the core and seeds and slice the roasted pepper into strips. Layer the strips on top of the spinach and flank steak. Scatter the sliced red onion over the red peppers and top the flank steak with the shredded mozzarella cheese, staying about an inch away from the edges on all sides.
  • Roll the steak and secure. Use the bottom sheet of plastic wrap to lift and roll the flank steak, tucking and tightening the wrap as you roll. Secure with butcher's twine, tied every inch and a half across the length of the rolled flank steak. Trim any excess twine.
  • Grill! Place the rolled flank steak on the grill, close the lid, and cook, rotating the flank steak roll a quarter turn every five minutes. Close the lid after rotating each time. The roast should take approximately 20-25 minutes to reach an internal temperature of 130-135 degrees F (Medium Rare) depending on the thickness of your roll.
  • Rest, slice, and serve. Remove the flank steak from the grill to a cutting board and allow to rest for 10 minutes. Slice into 1.5 inch thick portions in between the butchers twine. Remember to remove each piece of twine before serving.


Calories: 143kcal | Carbohydrates: 4g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 271mg | Potassium: 116mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1597IU | Vitamin C: 39mg | Calcium: 228mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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1 Reviews

  1. Darren Corder says:

    Susie, I have a question. At 130-135, the steak will be perfect, and the cheese will have some melt, but the onion and bell pepper will still be almost raw, yes? Would it be good to sweat down the onion and pepper a little before stuffing?