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This Mushroom and Blue Cheese Stuffed Flank Steak is the perfect meal for a small scaled party. It's full of flavor, easy to prepare, and guaranteed to impress!

Mushroom and Blue Cheese Stuffed Flank Steak

Course: Beef, Main
Cuisine: American
Keyword: beef recipe, Christmas dinner, flank steak recipe, stuffed flank steak
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Servings: 6
Calories: 217 kcal
Author: Malinda Linnebur

This oven baked Mushroom and Blue Cheese Stuffed Flank Steak is the perfect meal for guests! It's easy to prepare and guaranteed to impress!


  • 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
  • toothpicks

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


  1. Preheat oven to 375 degrees F.

  2. Place the flank steak on a large cutting board. Using a meat tenderizer, pound out to roughly a 10x13 size. Season with salt and pepper; set aside. 

  3. 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.

  4. With the long side facing you carefully and tightly roll up flank steak.  Secure with toothpicks. (Use plenty of toothpicks)

  5. 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.  

  6. 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.

Recipe Notes

  1. 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.
  2. 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.
  3. Feel free to sub out the blue cheese with goat cheese if you prefer.
  4. Use plenty of toothpicks to hold the flank steak closed before searing.


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

Nutrition Facts
Mushroom and Blue Cheese Stuffed Flank Steak
Amount Per Serving
Calories 217 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 27mg9%
Sodium 511mg22%
Potassium 792mg23%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 9g18%
Vitamin A 7691IU154%
Vitamin C 23mg28%
Calcium 189mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.