Spinach Artichoke Stuffed Flank Steak is a show stopping dish with provolone, spinach and artichokes that is dinner party ready in half an hour.
Spinach Artichoke Stuffed Flank Steak
Spinach Artichoke Stuffed Flank Steak is like the best of both worlds with the best dip ever and a crispy, tender flank steak to enjoy it with.
When I was in college I used to have fancy meals at a local Italian restaurant where we would go for special occasions. One of my favorite things to do was use the extra spinach and artichoke dip on top of my stuffed flank steak I’d always order.
A few years ago for a romantic anniversary dinner I combined the two flavors. Part Spinach Artichoke Dip, part classic steakhouse steak, you’ll LOVE this flavor combination.
How do you butterfly meat?
To butterfly meat you are going to cut the meat into a thinner cut of the same size. Place your hand on top of the protein and slice it carefully in half with long, slow, deliberate slices until just about 1 inch before you would cut the protein into 2 pieces.
How do you tie the steaks with twine?
This isn’t like a roast where you need to connect the knots. Simply tie four strong knots in the middle of the slices you are going to cut, then cut them so they’re in the middle of the steaks to hold their shape.
Looking for more beef recipes?
- Steak Diane
- The Perfect Cast Iron Ribeye with Chimichurri Sauce
- Slow Cooker Roast Beef (Sliceable!)
- Slow Cooker Salisbury Steak and Mashed Potatoes
- Easy Mongolian Beef
Tools Used in the making of this Spinach Artichoke Stuffed Flank Steak:
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Kitchen Twine: This is cooking grade, thick enough to hold the steaks closed and inexpensive.
Ingredients
- 1 lb flank steak
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 4 ounces cream cheese
- 1 jar (5 oz) artichoke hearts , drained and chopped
- 2 cloves garlic , minced
- 8 ounces sliced Provolone cheese
- 2 cups baby spinach
- 2 tablespoons butter
Instructions
- Preheat oven to 350 degrees.
- Butterfly your flank steak so it looks like a thinner open book.
- Season with salt and pepper.
- In a small bowl mix the cream cheese, artichoke hearts and garlic.
- Spread the cream cheese mixture on the steak, then layer on the Provolone cheese and spinach leaves.
- Roll up steak and tie with kitchen twine or pierce with toothpicks to keep it in a tight circle.
- Cut into four equal slices.
- In a large add the butter on medium high heat.
- Sear the steaks for 3-4 minutes on each side then place into the oven to finish cooking for 15-18 minutes.
Nutrition
I bought these already made up from store are you suppose to Season them, looks like nothing on them.
Hi Sabrina – Thank you for the recipe. I have purchased these in the store but they don’t keep making them. This will be so much better now that we can have them when we want. They look better than the others too. Appreciate the recipe. M.
Can you use sirloin steak instead of flank
Yes 🙂
Can I prepare the roll a few days before cooking or does it need to prepare and cooked immediately? Do I need for me to rest at room temperature before cooking?
I’m so sorry this comment got stuck and I just came across it. I know your meal is long gone now. No, I would not let it sit for that long in the refrigerator. And yes, letting it rest out of the fridge will help even cooking.
So excited to make this for Christmas dinner! Couple of questions:
1) Is 1 slice per person the normal serving size? so 1 lb of steak = 4 servings?
2)I saw someone post about how to roll, but when searing do you lay them flat? I assume so, but first timer making stuffed steak & with no video, I want to make sure I have my technique right.
Yes, that would be the correct serving size. When it comes to searing them, you’ll want to spread the cream cheese mixture on them, roll them up, slice them and then sear them before placing them in the oven. Hope this helps to clear things up.
Did you use marinated or unmarinated artichoke hearts in theis recipe?
I used unmarinated artichoke hearts.
Just prepared this with a side of roasted asparagus as a low carb meal. I had to double it as my flank steak was a nice 2 lber. I was initially a bit leery of slicing it before searing as I thought the cheeses would all pour out and disintegrate, but that didn’t happen and after roasting in the oven for 20 minutes, it was perfectly medium rare in the center and the small amount of cheese that did leak out made a bit of delicious sauce. My picky husband devoured it and declared it a keeper! Thank you for this easy and beautiful meal!
Yay!! Your comment just made my day!! Thank you so much for coming back to let me know.
We are in the process of making this dish! One quick question! Do you roll the steak on the long side or from the short side of the rectangle?
So sorry for the delay in responding! Your question was caught in my spam filter. 🙁
You would want to roll the steak long (like you would a cinnamon roll). I hope you enjoyed it!
It was amazing, I used spinach instead and cooked asparagus in the oven with the meat. My family really enjoyed it.!!!
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
HOLY COW! This is seriously incredible! I’d love to make this on New Years Eve!
Thanks Jessica!
I have got to make these soon! Two of my favorite things in one!
Thanks Krista!
I love everything artichoke! Yummy!
Thanks! I hope you enjoy it!
My brother would flip out over this recipe! Going to send it to him to make over the holidays!
Awesome!
My mouth is watering just looking at these photos!
Thanks Des! Wait until you taste it!!
Steak with one of the best dip ever in it! You can count me in!
What an elegant and delicious meal that would be perfect for any special occasion!
Thanks Dorothy!