Spinach Artichoke Stuffed Flank Steak

by Sabrina Snyder

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29 Comments

5 from 2 votes
4 Servings
Prep Time 14 minutes
Cook Time 26 minutes
Total Time 40 minutes
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Spinach Artichoke Stuffed Flank Steak is two flavor combos packed in one. Perfect for date night at home or to wow your Holiday guest with!

Spinach Artichoke Stuffed Flank Steak combines your favorite Beef Recipe with a delicous dip. It’s a unique way to serve up a dinner for two in your own kitchen. For more dinners that taste like they came from a 5 star restaurant, try my Steak Au Poivre and Steak Oscar.

Side view of stuffed steak
Collage of stuffed steak before and after cooking
Stuffed steak ready to serve
Recipe Snapshot

Why You’ll Love This Steak?

  • Combines the two great flavors of spinach artichoke dip and steak in one dish.
  • Ready in just 40 minutes for a romantic dinner at home.

Sabrina’s Spinach Artichoke Stuffed Flank Steak Recipe

When I was in college, I used to have fancy meals at a local Italian restaurant where I would go for special occasions. One of my favorite things to do was use the extra spinach artichoke dip on top of my flank steak that I would always order. When I got older, I realized I didn’t have to top my appetizer onto my main course, I could make them into one easy dish! You don’t have to wait for a special occasion to make this steak, it comes together quickly so you can enjoy it any night of the week.

Recipe Card

Dinner, then Dessert

Spinach Artichoke Stuffed Flank Steak Recipe

Spinach Artichoke Stuffed Flank Steak is two flavor combos packed in one. Perfect for date night at home or to wow your Holiday guest with!
Yield 4 Servings
Prep Time 14 minutes
Cook Time 26 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Side view of stuffed steak
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Ingredients
 

  • 1 lb flank steak
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 4 ounces cream cheese
  • 5 ounces 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 pan 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

Calories: 480kcal | Carbohydrates: 6g | Protein: 44g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 1445mg | Potassium: 639mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2451IU | Vitamin C: 12mg | Calcium: 580mg | Iron: 3mg

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Sabrina’s Tips

Whenever you are making a dish that requires you to roll it up, I find that it is best to cook it with the seam placed down on the pan or baking dish if you do not have twine or toothpicks to hold it together. This will help it stay together and keep your steak from unrolling and the stuffing to come out into the pan.

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About this Recipe

A few years ago for a romantic anniversary dinner I combined two flavors, one part Spinach Artichoke Dip, and the other part classic steakhouse steak. You will love this flavor combination. My favorite part is that is comes together in just 40 minutes! That’s less time than it takes to get a table at your favorite restaurant on the weekend. It’s perfect for a romantic weekend at home.

Kitchen Tools & Equipment

  • Cast Iron Skillet: This is my most used pan in my kitchen. It is heavy, keeps heat well and gives the best sear ever!
  • Kitchen Twine: You want to get twine that is a cooking grade, thick enough to hold the steaks closed and it is inexpensive. It can be found at most grocery stores.

Can this be made ahead of time?

This steak is best served right after cooking. However, you can make the spinach artichoke dip in advance to cut down on your prep time when you are ready to cook and serve. Follow the recipe for artichoke dip, once the dip has cooled, you can store it in the fridge. Kept in an airtight container, it will stay good for 3-4 days. Although a dip this good won’t last in my house that long before it is eaten. You may end up making more anyway!

Pairing Suggestions

If you are serving this steak for a romantic night in, your sides should be just as easy and delicious. Start your meal off with a Classic Wedge Salad, then pair your steak with Garlic Butter Roasted Potatoes and Sautéed Asparagus. Enjoy with a glass of your favorite red wine.

How to Store

  • Serve: Steak is best served hot after cooking. Do not leave your stuffed steak at room temperature for more than to hours.
  • Store: You can store leftover steak in an airtight container for up to 3 days in the refrigerator. Reheat gently in a pan.
  • Freeze: Because of the artichoke stuffing, I do not recommend freezing this steak.

Frequent Questions

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.

Variations

  • Add-Ins: For some extra flavor to your spinach artichoke stuffing, try adding in some sun dried tomatoes or roasted red peppers.
  • Chicken: Not a fan of red meat, that’s ok, you can enjoy this with chicken instead of steak. Use the same butterfly technique with the chicken for another tasty option. Pound the chicken out thinly to be able to hold the stuffing better.
  • Cheese: You can use swap out the Provolone in the spinach artichoke dip for another variety of flavors. Try it with ricotta and white cheddar, or a mozzarella and parmesan combo.

More Steak Recipes to Try!

Pin image for steak stuffed with artickhoke

Photos used in previous version of this post

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. 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.

    Reply

  4. 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?

    Reply

    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.

      Reply

  5. 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.

    Reply

    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.

      Reply

  7. 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!

    Reply

  8. 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?

    Reply

    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!

      Reply

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

    Reply