Stuffed and Rolled Flank Steak


prerolled stuffed flank stuff flank steak for ONE stuffed flank steakStuffed and Rolled Flank Steak With 2 Different Stuffings

Serves 4

Here are two delicious stuffed flank steak recipes given to me by a good friend.  I used to make this dish often for my family years ago and honestly, I hadn’t thought about the flank steak for a long time.  So, I was delighted when Pat brought this recipe back to my attention because it immediately brought back very fond memories.  With this recipe, don’t feel limited to just these 2 recipes; stuffed and rolled flank steak is extremely versatile and is usually always delicious with an inventive stuffing.  As I remember, my children always were enthused about this dish so it’s a good family offering; but honestly, now that flank steak costs a bit more, I wouldn’t feel embarrassed about serving it for a nice guest dish as well.  And, I have added a picture to show you that yes indeed, you can make this for ONE.  I paid $5 for a nice steak and actually got 2 meals out of it.



  1. 1 flank steak, pounded VERY thin
  2. Here’s 2 yummy easy stuffings–#1:
    1. Portobello mushrooms sliced and sautéed in olive oil
    2. Fresh Spinach-washed and kept whole (can be the baby kind)
    3. Pesto to taste
    4. Parmesan cheese( optional)
    5. Minced onion and/or garlic (optional)
  3. Stuffing # 2
    1. Provolone Cheese or another kind of your favorite cheese
    2. Thinly sliced Prosciutto or ham
  4. 1 Egg, well beaten
  5. 3/4 C. (more or less) Italian bread crumbs



  1. Preheat oven to 375 degrees.
  2. Place stuffing down the middle of the beef.  Roll it tightly and hold it with toothpicks or tied with some good cooking string.
  3. With stuffing # 1, line the beef with the spinach and Portobello mushrooms, spread pesto on top and add some Parmesan if you choose.
  4. With stuffing #2, line the beef with the Prosciutto or ham slices and the Provolone slices and then roll.
  5. When the flank steak is rolled and tooth picked or tied with some good cooking string, roll the whole steak in one beaten egg and then in the Italian bread crumbs.
  6. Place the steak in a well oiled baking dish and bake at 375 degrees for half hour or more until the roast is pink for medium or well done for those who wish it so.

About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID.

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