I love saving this rolled flank steak for special occasions because it truly feels like a celebration dish. The tender beef is filled with sautéed onions, mushrooms, and melty provolone, then rolled into beautiful pinwheels and finished with a creamy garlic white-wine sauce. Every time I make it, it feels like I went the extra mile, and the result is always worth it.
Why You’ll Love This Recipe
I like this recipe because it looks impressive without being overly complicated. I enjoy how the savory mushrooms, sweet onions, and cheese melt into the steak as it cooks, creating big, bold flavors in every bite. I also love how stunning it looks once sliced, with those perfect spirals that make it ideal for holidays or special dinners.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 ½ pounds flank steak
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large yellow onions, thinly sliced
2 ½ teaspoons kosher salt
½ teaspoon freshly cracked black pepper
1 pound cremini or baby bella mushrooms, finely chopped
4 ounces provolone cheese slices
2 tablespoons high-heat oil, such as avocado oil or grapeseed oil
1 cup dry white wine, such as sauvignon blanc
4 small garlic cloves, thinly sliced
¾ cup heavy cream
1 teaspoon fresh thyme leaves
2 tablespoons salted butter
Fresh flat-leaf parsley leaves, for serving
Directions
I start by melting the unsalted butter with the olive oil in a large skillet over medium-low heat. I add the onions and a bit of salt, cover the pan, and let them soften before cooking them uncovered until deeply golden. Once the onions are ready, I add the mushrooms and cook until everything is tender and rich, then I let the mixture cool completely.
I place the flank steak on a cutting board, cover it with plastic wrap, and pound it until it’s about ⅛-inch thick. I season both sides with salt and let it rest briefly. After that, I lay butcher’s twine under the steak at regular intervals, spread the cooled mushroom and onion mixture evenly on top, and layer on the provolone.
I roll the steak tightly, seam-side down, tie it securely with the twine, and cut it in half. I season the outside, then brown the rolls in a hot skillet until nicely seared on all sides. Once browned, I transfer the skillet to the oven and cook until the steak reaches medium-rare.
While the steak rests, I make the sauce in the same skillet by cooking garlic, deglazing with white wine, reducing it, and finishing with cream, thyme, and butter. I remove the twine, slice the steak into pinwheels, and serve it with the sauce spooned over the top.
Servings And Timing
I usually serve this recipe to 6 people.
Prep time is about 30 minutes.
Cook time is approximately 1 hour and 35 minutes.
Variations
I sometimes swap provolone for mozzarella or fontina for a slightly different flavor. When I want extra richness, I add a thin layer of spinach or caramelized shallots to the filling. For a deeper sauce, I occasionally replace part of the white wine with beef stock.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to warm the slices gently in a covered skillet or oven so the steak stays tender. I reheat the sauce separately over low heat, stirring often.
FAQs
Can I prepare this ahead of time?
I often make the mushroom and onion filling a day or two in advance and keep it refrigerated to save time on the day of cooking.
Do I really need butcher’s twine?
I’ve learned that twine is essential for keeping the steak tightly rolled and evenly cooked, so I don’t skip it.
What internal temperature should I aim for?
I pull the steak from the oven at about 130°F for medium-rare, which keeps it juicy.
Can I use a different cut of steak?
I prefer flank steak for its shape and texture, but skirt steak can work with careful pounding and rolling.
What sides pair well with this dish?
I like serving it with mashed potatoes, roasted vegetables, or a simple green salad to keep the focus on the steak.
Conclusion
I always feel proud serving this rolled flank steak because it’s both elegant and deeply satisfying. The combination of tender beef, savory filling, and creamy sauce makes it a dish I return to whenever I want something memorable and special on the table.
This elegant rolled flank steak is filled with caramelized onions, mushrooms, and provolone cheese, then roasted and served with a creamy garlic white-wine sauce. A stunning centerpiece for special occasions or holiday meals.
Total Time:2 hours 5 minutes
Yield:6 servings
Ingredients
2 ½ pounds flank steak
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large yellow onions, thinly sliced
2 ½ teaspoons kosher salt
½ teaspoon freshly cracked black pepper
1 pound cremini or baby bella mushrooms, finely chopped
4 ounces provolone cheese slices
2 tablespoons high-heat oil (e.g., avocado or grapeseed oil)
1 cup dry white wine (e.g., sauvignon blanc)
4 garlic cloves, thinly sliced
¾ cup heavy cream
1 teaspoon fresh thyme leaves
2 tablespoons salted butter
Fresh flat-leaf parsley, for garnish
Instructions
Preheat oven to 375°F (190°C).
In a skillet over medium-low heat, melt unsalted butter with olive oil. Add onions, ½ tsp salt, and cook covered until softened, then uncover and cook until deeply golden. Stir in mushrooms and cook until tender. Cool completely.
Pound the flank steak to ⅛-inch thickness. Season both sides with 1½ tsp salt and ½ tsp black pepper. Lay butcher’s twine underneath steak.
Spread cooled mushroom-onion mixture evenly over steak and top with provolone slices. Roll steak tightly, seam-side down, and tie with twine. Cut into two halves.
Heat high-heat oil in a skillet over medium-high. Sear steak rolls on all sides until browned. Transfer to oven and roast until internal temperature reaches 130°F for medium-rare, about 35–45 minutes. Let rest 10 minutes.
In the same skillet, cook sliced garlic over medium heat until fragrant. Deglaze with white wine and reduce by half. Add cream, thyme, and salted butter. Simmer until slightly thickened.
Remove twine, slice steak into pinwheels, and serve with sauce and parsley.
Notes
Make the filling ahead of time to save prep time on cooking day.
Use a meat thermometer to avoid overcooking the steak.
Fontina or mozzarella can replace provolone.
Let the steak rest before slicing to retain juices.
Twine is essential to keep rolls secure during cooking.
