Spinach Artichoke Stuffed Flank Steak

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 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.

The most delicious and easy Spinach Artichoke Flank Steak is dinner party ready in 30 minutes.

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.

Delicious stuffed flank steak in just 30 minutes made in a cast iron skillet.

Looking for more beef recipes?

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.

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Spinach Artichoke Stuffed Flank Steak

Spinach Artichoke Stuffed Flank Steak is a show stopping dish with provolone, spinach and artichokes that is dinner party ready in half an hour.
Yield 4 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


Calories: 508kcal | Carbohydrates: 4g | Protein: 41g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 153mg | Sodium: 1292mg | Potassium: 588mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2460IU | Vitamin C: 4.7mg | Calcium: 498mg | Iron: 2.6mg
Keyword: Spinach Artichoke Steak, Spinach Artichoke Stuffed Flank Steak
Spinach Artichoke Stuffed Flank Steak is a show stopping dish with provolone, spinach and artichokes that is dinner party ready in half an hour.
Stuffed Flank Steak with spinach artichoke filling! The perfect dinner party meal.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. 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.

  2. 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?

    1. 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.

  3. 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.

    1. 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.

  4. 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!

  5. 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?

    1. 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!

  6. It was amazing, I used spinach instead and cooked asparagus in the oven with the meat. My family really enjoyed it.!!!