Spinach Artichoke Stuffed Flank Steak

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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

5 from 2 votes
  • Yield: 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
Spinach Artichoke Stuffed Flank Steak is a show stopping dish with provolone, spinach and artichokes that is dinner party ready in half an hour.


  • 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees.
  2. Butterfly your flank steak so it looks like a thinner open book.
  3. Season with salt and pepper.
  4. In a small bowl mix the cream cheese, artichoke hearts and garlic.
  5. Spread the cream cheese mixture on the steak, then layer on the Provolone cheese and spinach leaves.
  6. Roll up steak and tie with kitchen twine or pierce with toothpicks to keep it in a tight circle.

  7. Cut into four equal slices.
  8. In a large add the butter on medium high heat.
  9. Sear the steaks for 3-4 minutes on each side then place into the oven to finish cooking for 15-18 minutes.

Nutrition Information

Yield: 4 Servings, Amount per serving: 508 calories, Serving Size: 1 , Calories: 508g, Carbohydrates: 4g, Protein: 41g, Fat: 36g, Saturated Fat: 21g, Cholesterol: 153mg, Sodium: 1292mg, Potassium: 588mg, Fiber: 1g, Sugar: 1g, Vitamin A: 49.2g, Vitamin C: 5.7g, Calcium: 49.8g, Iron: 14.2g

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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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. 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!

  2. 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!

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