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33.14
5.52
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The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
If you are looking for a way to stretch your budget and still enjoy steak, this recipe is for you. They’re an easy gourmet twist on steak that’s more economical than serving steak on its own.
This recipe costs about $33.14 to make six servings. It costs approximately $5.52 per serving.
Table of Contents
These Flank Steak Pinwheels are perfect for every occasion
The extra filling stretches how much steak you actually need per person. This is a great meal for a special occasion, such as a fun family Valentine’s Day dinner, birthday dinner, graduation celebration, or to impress your guests over the weekend.
The dish is impressive looking but really pretty simple to make. Our step-by-step instructions and pictures show you exactly how to make them. You will wow your friends and family with these gourmet pinwheels that are a favorite cut of meat with a twist.
Ingredients for Steak Pinwheels
Our recipe calls for just seven ingredients:
- Flank steak
- Boursin cream cheese
- Cracked peppercorns
- Unsalted butter
- Minced garlic
- Provolone cheese
- Spinach
Beef Pinwheels Cost Breakdown
Recipe Cost: $33.14
Per Serving: $5.52
- 2.25 pound Flank steak –$22.48
- 5.2 oz Boursin cream cheese –$7.99
- 1 Tablespoon cracked peppercorns –$0.67
- 2 Tablespoons unsalted butter –$0.28
- 1 Tablespoon minced garlic –$0.46
- 3 slices provolone cheese –$0.93
- 1 cup spinach –$0.33
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check outBudget Recipes Explained. The pricing for this recipe was updated in December 2023.
- measuring spoons
- cutting board
- Chef’s knife
- 10-inch cast-iron skillet
- meat mallet
- solid turner
- instant-read thermometer
- First, place the steak on a cutting board between two large pieces of plastic wrap. Then, pound each side of the steak until it is 1/4-inch thick.
- Next, season both sides of the steak. Then, spread Boursin cream cheese over one side of the steak and top with three slices of provolone cheese and spinach.
- Roll the steak up tightly. Wrap it tightly in plastic wrap and freeze for fifteen minutes. This will make slicing the steak into pinwheels much easier.
- Remove the plastic wrap. Tie the steak with twine every 1 1/2 inches and trim the extra twine.
- Use a sharp knife to cut the steak into six pieces 1-1 1/2 inches apart. Preheat the oven to 350 degrees F.
- While the oven is preheating, preheat a grill pan over medium-high heat. Place the steak pinwheels in the pan and cook until browned on both sides.
- Finally, place the pan in the oven for eight to ten minutes. Remove the steak from the oven and tent with foil for five minutes. Cut the twine and remove it before serving.
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Measuring spoons
cutting board
chef's knife
10-inch cast-iron skillet
meat mallet
solid turner
cooking twine
plastic wrap
instant-read thermometer
- 2.25 pound flank steak
- 5.2 oz Boursin cream cheese any flavor
- 1 Tablespoon cracked peppercorns
- 1 Tablespoon minced garlic
- 2 Tablespoons unsalted butter
- coarse salt
- 3 slices Provolone cheese
- 1 cup spinach
Place steak on a cutting board between 2 large pieces of plastic wrap.
Pound each side of the steak using a meat mallet until the steak is an even 1/4-inch thickness.
Remove plastic wrap and season both sides of the steak with peppercorns and garlic.
Spread Boursin cream cheese evenly on one side of the steak.
Top with 3 slices of provolone cheese and spinach.
Starting at one side of the long edge, roll the steak up tightly. Wrap in plastic wrap and freeze for 15 minutes.
Remove the plastic wrap. Starting at the center of the steak, slide a piece of twine under the steak and tie.
Then, tie 5 more pieces of twine around the steak that are approximately 1 ½ inch apart. Trim the twine.
Use a sharp knife to cut the steak into 6 pieces that are roughly 1-1 ½ inches thick.
Move the oven rack to the middle position and preheat the oven to 350 degrees F.
Preheat a grill pan (that is oven-safe) or a 10-12-inch cast-iron skillet over medium-high heat.
Place steak pinwheels in the pan and cook until browned, about 2-3 minutes. Use a spatula to flip and cook until browned on the other side, about 2 minutes.
Place the pan or skillet into the preheated oven and cook for 8-10 minutes, or until the pinwheels reach the desired doneness. Use an instant-read thermometer and the chart in the notes to determine your desired doneness.
Remove the steak pinwheels from the oven and tent with foil for 5 minutes.
Cut the twine and remove. Serve.
- RARE: 125 degrees F
- MEDIUM-RARE: 135 degrees F
- MEDIUM: 145 degrees F
- MEDIUM-WELL: 155 degrees F
- WELL DONE: 165 degrees F
Helpful tools for making Pinwheel Steak
How do you pick a good flank steak?
The main thing to look for when baking this dish is to ensure that it is even throughout. This makes it much easier to pound flat, and when it is flatter, it will cook faster and more evenly.
How to make Steak Pinwheels
Pinwheel Steak Substitutions
This recipe is versatile because you can stuff the flank steak with virtually any toppings besides the suggested Boursin cream cheese, Provolone, and spinach. We especially like:
Rolled Up Flank Steak Variations
This recipe is versatile because you can stuff the flank steak with virtually any toppings besides the suggested Boursin cream cheese, Provolone, and spinach. We especially like:
Storing leftover Flank Steak Roll Ups
These steak roll ups will stay fresh if stored in an airtight container in the fridge for up up to three days.
How long is it good for:
Serve: You can keep the finished pinwheels at room temperature for up to 2 hours before they will need to be stored in the refrigerator.
Freeze: We do not recommend freezing the pinwheels. The cheese and spinach do not freeze and then thaw well.
How to reheat Flank Steak Pinwheels
If you have the time, the best way to reheat these pinwheels is in the oven. Preheat the oven to 250 degrees F, put the pinwheels on a baking sheet, cover them with foil, and bake them for twenty to thirty minutes.
However, you can reheat them in a microwave if you do not have time to reheat them in the oven. Cook them on low to medium heat in thirty-second increments until the steak is heated through.
Making Flank Steak Roll Ups with Kids
Ages 2-3: Have your kiddo place the cheese slices on the steak. This will be a great time to practice counting!
Ages 4-5:Teach them how to pound the steak flat with the rubber mallet. Be sure to discuss proper hand-washing techniques before and after pounding the meat.
Ages 6-8: Let your child roll the steak. They can also assist with tying the twine around the steak.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
Rolled Up Flank Steak FAQs
Is flank steak tough or tender?
Flank Steak is a tougher cut of meat. Thin slices are best for this meat. Also, follow the directions correctly when cooking the steak, as cooking the meat for too long can result in a tougher steak.
More from Easy Budget Recipes
Rolled Up Flank Steak
Recipe Cost 33.14
Serving Cost 5.52
Course Main Course
Cuisine American
These Flank Steak Pinwheels are stuffed with cheese, herbs, and spinach. They’re an easy gourmet twist on steak.
Servings: 6 people
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 1 hour hr 5 minutes mins
Equipment
Ingredients
US Customary – Metric
Instructions
POUND STEAK:
FILL STEAK:
ROLL AND TIE STEAK:
CUT STEAK:
PREHEAT OVEN:
COOK STEAK:
REST STEAK:
FINISH AND SERVE:
Notes
Use an instant-read thermometer to determine your desired doneness. Please note that the steak’s internal temperature increases a few degrees as its tented and rests.
Nutrition
Serving: 1pinwheel | Calories: 409kcal | Carbohydrates: 3g | Protein: 41g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 144mg | Sodium: 331mg | Potassium: 643mg | Fiber: 1g | Sugar: 1g | Vitamin A: 932IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 3mg
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Reader Interactions
Comments
Katie says
Looks so delicious!! I know my family will love this one.Reply
Jess Jankowski says
Enjoy!
Sam says
This steak looks tender and delicious! Going to make it for my hubby this weekend!Reply
Jess Jankowski says
It is definitely tender and delicious. Let us know how your hubby likes it!
Althea says
Made this tonight! I didn’t have Boursin so I looked up a recipe on Pinterest and made my own. Everything was really delicious! Will definitely make it again!Reply
Jess Jankowski says
Althea, thank you so much for your review. So happy you loved it!
Denise W says
My husband and I tried these tonight exactly as the recipe was written and we were blown away. They were so delicious! Paired them with baby gold potatoes and couldn’t have had a better dinner. Thank you for sharing.Reply
Jess Jankowski says
Awesome! We love it and so glad you did too!
Amy says
Can I make these ahead and keep in fridge for a few hours.
Reply
Jess Jankowski says
Yes, you can actually make them and store them at room temperature for two hours before they need to go into the fridge. They will stay fresh in the fridge for up to three days. Let us know how it goes!
Hazelgrace says
lam going to try to make them tonight. looks yummy
Reply