Grilled pepper and provolone flank steak pinwheels are a delicious way to make a stuffed flank steak meal!
Creating a delicious steak dinner for a group can sometimes feel daunting. Let’s solve that problem in both an affordable yet aesthetically pleasing way with this recipe for flank steak pepper and provolone pinwheels.
Flank steak is a lean and affordable cut that’s great for marinating (like I did here with this easy grilled adobo marinated flank steak recipe). But I love elevating this simple cut by stuffing and rolling it into pinwheels to also create a delicious dish.
Flank steak pinwheels may look slightly intimidating to prepare, but it actually is super easy. I’ve outlined the steps below along with several pictures to show you how quickly this can come together.
Be sure to read through as well as I share several tips and tricks for grilling these to perfection too!
Check out the full recipe for my Keto Peppers and Provolone Flank Steak Pinwheels below and if you’re a steak fan like me, check out my Low Carb Philly Cheese Steak Wraps too!
- Knife & Cutting Board
- Meat Tenderizer
- Butchers Twine
- Small Frying Pan
- Instant Read Thermometer
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.
Ready to begin cooking? Simply jump to the recipe below and begin.
How To Make Flank Steak Stuffed Pin Wheels:
Flank steak can sometimes be a tougher cut of meat, I find it tastes best when marinaded or pounded thin like in this recipe. Depending on your cut of meat, you can also opt to butterfly the flank steak to open it up and make it thin and wide enough for your filling.
I purchased mine online, so I didn’t hand pick my flank steak cuts and felt that if I butterflied them they would fall apart. I opted to use a meat tenderizer and pounded them out to about 1/3″ thick instead. This tenderizes and thins the meat out enough to make rolling and cooking much easier.
Use whichever method best fits your cut of steak.
Once the meat is cut or pounded out to be nice and thin, I prefer to lightly coat it in olive oil and generously season both sides with salt and pepper. I placed two slices of provolone across the top and my precooked onion and green pepper mixture closer to the first third of the steak.
As if you were rolling a cinnamon roll, carefully and tightly roll the meal up lengthwise and tuck the veggies in as needed, and lay the steak seam side down.
Next, you will form your pinwheels by tying them off in sections with butchers twine. I had two smaller flank steaks pounded out and rolled and found that if I tied each one off every two inches, I could get a total of six pinwheels.
Tightly tie and knot off the butcher’s twin and then refrigerate the rolled up steak like this to slightly firm up before cutting for about 15 minutes. Once firm, use a sharp knife and divide the pinwheels as needed but leave the butcher’s twine on the steak.
I wanted to be able to grill my pinwheels as easily as possible. Using two skewers to flip the pinwheels allows for easy grilling when moving from direct to indirect heat without them coming unraveled.
Grilling Instructions And Tips:
Once the flank steak pinwheels are secured on the skewers, prep the grill! I set my grill to be at least 500-600 F. This ensures the meat will brown and not steam.
Preheat the grill to also be set for both direct and indirect heat. I typically light two of the three burners (the direct heat) on the grill and leave the right side off (the indirect heat).
Once the grill is at least 500 F I place the skewers on the indirect side to cook until the centers reach an internal temperature of about 120 F.
By using indirect first, you get the filling to fully cook first. If you just use direct heat then you’ll overcook the outside before the inside of the pinwheel finishes cooking.
When you reach that 120 F mark, move your skewers over to direct heat and get a quick sear on each side (about 45-60 seconds per side max) or until the center hits a medium rare temperature of about 130-135 F.
Remove the steaks and tent with foil and let them rest about 10 minutes. Then carefully remove the skewers and trim off the twin. These pair well with my favorite smoked sweet potatoes as a side too.
Love steak? Check
Peppers and Provolone Flank Steak Pinwheels
An easy, grilled flank steak recipe that's keto friendly and packed with all the flavors you love in a Philly cheese steak (but without all the extra carbs)
- 1 Large Flank Steak butterflied or pounded thin
- 1/2 Green Pepper sliced thin
- 1/4 Yellow Onion sliced thin
- 4 slices Provolone Cheese
- Olive Oil
- Salt & Pepper
- Pat the flank steak dry to remove any outside moisture and either butterfly or pound the steak to be about 1/3" thick (see notes above in the blog post).
- Saute the peppers and onions and set aside. Place the cheese across the surface of your flank steak, and then add the peppers and onions leaving room around the edges.
- Carefully and tightly roll the steak up lengthwise (like rolling up a cinnamon roll) and lay it seam side down. Use butchers twine to tie off the steak every 2 inches. Refrigerate to firm the filling up for about 15 minutes. Remove from the fridge and slice the pinwheels.
- Place the pinwheels on two skewers (see pictures posted above) to make it easier to turn and rotate on the grill without losing the filling.
- Preheat your grill to at least 500 F and set it for both direct and indirect heat. Place the skewers on indirect heat until the center reaches an internal temperature of 120 F. Then move and grill over direct heat quickly to sear until the center reaches about 130-135 F and remove them from the heat. Tent with foil and allow them to rest about 10 minutes, remove the skewers and the twine and serve.