This oven baked Mushroom and Blue Cheese Stuffed Flank Steak is the perfect meal for serving to guests. It’s full of savory flavors and baked until juicy and tender. This recipe is easy to prepare and guaranteed to impress!
Rolled Stuffed Steak
You guys…..this mushroom and blue cheese stuffed flank steak is an easy recipe – I promise! But it looks and tastes so impressive. It’s full of savory flavors from mushrooms, spinach, blue cheese, and a simple red wine sauce. This is absolutely the perfect meal for a smaller party or for Christmas dinner!
For those of you who don’t like blue cheese, let me take a minute to assure you that you can easily swap it out with goat cheese. It will still taste just as delicious! But also know that the blue cheese in these steak rolls isn’t overpowering (like it often can be), so you may just fall in love with it!
Why you will love this stuffed flank steak:
- It’s easy to make rolled flank steak! If you can pound out a flank steak, roll it up with some delicious ingredients, and sear it in a pan, then you can make steak rolls.
- It’s elegant and impressive every time, which makes it great for parties, dinner guests, or Christmas dinner.
- The best part – this flank steak is crazy delicious! It’s perfectly tender and juicy with a flavorful filling and amazing red wine sauce. SO good!
Rolled stuffed steak ingredients:
Flank steak: Try to choose a flank steak that is relatively even in thickness, although the ends will be a little thinner than the center.
Butter and olive oil: Using both adds flavor while searing and baking the flank steak.
Mushrooms: I like to use baby bellas, but you can also use portabellos or criminis.
Garlic: You can buy it pre-minced or mince it fresh.
Spinach: Use fresh spinach that isn’t wilted.
Blue cheese: I used a less expensive brand so that it wouldn’t be as strong. If you use a more expensive brand, cut back on how much you use. If you don’t like blue cheese, you can substitute goat cheese instead.
Beef broth or stock: You will need some for the flank steak and some for the sauce at the end.
Red wine: Choose any red wine you like to drink since the sauce will take on that flavor.
Salt and pepper: Just a bit at the end to bring out all the flavors.
How to make stuffed flank steak:
Preheat oven to 375 degrees F.
PREP THE FLANK STEAK: Start by placing the flank steak on a large cutting board. Using a meat tenderizer, pound it out to roughly a 10×13 size. Season with salt and pepper and set aside.
MAKE THE FILLING: In a large skillet, heat the butter and olive oil over medium to medium-low heat. Add the mushrooms and cook for 5-7 minutes or until browned. Then, add the garlic and cook for 2 minutes. Last, stir in the spinach and remove from heat.
STUFF AND ROLL FLANK STEAK: Spread the filling over the seasoned beef, then sprinkle it with cheese. With the long side facing you, carefully and tightly roll up the flank steak. Secure with toothpicks. (Use plenty of toothpicks 🙂 )
SEAR THE MEAT: Heat the remaining butter and oil in a skillet over high-heat. When the oil starts to ripple, carefully place the meat in and sear until lightly browned on all sides (about 2-3 minutes on each side). Remove from heat and add the beef broth.
BAKE IN THE OVEN: Bake for 25 minutes or until a meat thermometer reads 145 degrees F (medium rare) or to your desired degree of doneness. Remove from the pan and let rest for 15 minutes before slicing.
MAKE THE RED WINE SAUCE: While the meat is resting, add the drippings, broth, and red wine into a medium saucepan. Boil for 10 minutes or until it is reduced by half. Then, remove from the heat and whisk in the butter. Season with salt and pepper as needed.
SLICE AND SERVE: Slice the rolled flank steak, then drizzle with red wine sauce. Serve steak rolls and enjoy!
Tips for making rolled flank steak:
- I don’t recommend cooking this until well done because the meat will be too tough. Use a meat thermometer to know when the meat is done.
- Feel free to swap out the blue cheese with goat cheese if you prefer.
- Use plenty of toothpicks to hold the flank steak closed before searing. If you’re worried about them burning, soak them in water first.
- This recipe is very rich and filling – a little goes a long way, in my opinion. So, I think you could feed 6 adults with sides just fine.
In my opinion, this does not come out as well when frozen. The veggies don’t maintain their texture, and the filling becomes watery. The meat is also not as tender. I recommend making it fresh before serving.
The best way to make this ahead is to prep the components and refrigerate until cooking. You can pound the flank steak into the right size and refrigerate it for 2-3 days. Then you can cook the filling and refrigerate it for 1-2 days. Having these components done makes the cooking really fast!
Mushroom and Blue Cheese Stuffed Flank Steak, Spinach, Apple, and Pomegranate Salad, Skillet Garlic Green Beans, Slow Cooker Mashed Potatoes, or Slow Cooker Baked Potatoes. Dessert options: Fruit Tray, Bread Pudding, or Easy Pumpkin Cake with Cream Cheese Frosting.
Other great recipes:
- Apple Cranberry Stuffed Turkey Breast
- Bacon Wrapped Pork Loin
- Butterflied Roasted Herb Turkey
- Spinach Apple and Pomegranate Salad
- Slow Cooker Mashed Potatoes
- Easy Potatoes au Gratin (Dauphinoise)
Mushroom and Blue Cheese Stuffed Flank Steak
- 1 (2 pound) flank steak
- 2 tablespoons butter divided
- 2 tablespoons olive oil divided
- 8 ounces (226g) mushrooms chopped (I like baby portabella)
- 5 clove garlic minced
- 2 cups (60g) spinach roughly chopped
- ½ cup (60g) blue cheese crumbles
- 1 cup (240ml) beef broth or stock
Red Wine Sauce
- 3 tablespoons drippings from pan
- ¾ cup beef broth
- ¾ cup red wine (choose a wine you like to drink)
- ½ tablespoon butter
- Salt and pepper to taste
- Preheat oven to 375 degrees F.
- Place the flank steak on a large cutting board. Using a meat tenderizer, pound out to roughly a 10×13 size. Season with salt and pepper; set aside.
- In a large skillet heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium to medium low heat. Add mushrooms and cook 5-7 minutes or until browned. Add garlic and cook and stir for 2 minutes. Stir in spinach and remove from heat. Spread over seasoned beef. Sprinkle with cheese.
- With the long side facing you carefully and tightly roll up flank steak. Secure with toothpicks. (Use plenty of toothpicks)
- In a large oven proof skillet heat the remaining butter and oil over high heat. When the oil starts to ripple carefully place the meat in and sear until lightly browned on all sides. About 2-3 minutes on each side. Remove from heat and add the beef broth. Bake for 25 minutes or until a meat thermometer reads 145 degrees F (medium rare) or to your desired degree of doneness. Remove from pan and let rest 15 minutes before slicing.
- Meanwhile, make the red wine sauce. In a medium saucepan add in drippings, broth and red wine. Bring to a boil and boil for 10 minutes or until reduced by half. Remove from heat and whisk in the butter. Season with salt and pepper. Serve over sliced meat.
- I don’t recommend cooking this until well done because the meat is too tough. Use a meat thermometer to know when the meat is done.
- I used an inexpensive brand of blue cheese so it wasn’t very strong. If you are using a more expensive brand you may want to cut back on the amount of cheese you use.
- Feel free to sub out the blue cheese with goat cheese if you prefer.
- Use plenty of toothpicks to hold the flank steak closed before searing.