If you’re looking for a show-stopping dish that effortlessly combines hearty, savory flavors with a touch of creamy indulgence, this Creamy Mushroom and Provolone Stuffed Flank Steak Roll-Ups Recipe is exactly what you need. Imagine tenderly rolled flank steak filled with a luscious blend of sautéed mushrooms, sweet onions, and melted provolone, all smothered in a silky white wine cream sauce. This recipe takes a humble cut of beef and transforms it into an elegant, comforting meal perfect for sharing with family and friends. Trust me, once you try this, it will quickly become a beloved dinner tradition.

Ingredients You’ll Need

The image shows a flat layout of raw cooking ingredients on a white marbled surface. In the center, there is a large piece of raw red meat with white fat lines, placed on white parchment paper. To the right, there is a white bowl filled with chopped brown mushrooms and a white bowl with sliced white onions underneath it. Next to the onions, there is a small glass bottle of creamy white liquid and a glass cup of light brown liquid. Above the meat, there are small white bowls containing white salt, whole black pepper, and chopped green herbs. To the left, there is a white plate with several white round dough pieces and small white bowls containing a pale yellow liquid and chopped fresh green parsley. Two small pieces of butter sit on a blue-white plate above the meat and a small bowl of sliced white almonds is placed above the plate with dough pieces. The image background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Every ingredient here may seem straightforward, but together they create layers of flavor and texture that bring this dish to life. From the earthy mushrooms to the creamy provolone, each component plays a crucial role in making these roll-ups irresistibly delicious.

Flank steak (2 ½ pounds): This lean, flavorful cut is perfect for rolling and soaking up all the delicious fillings and sauce.
Unsalted butter (2 tablespoons): Adds richness for sautéing the veggies, ensuring they’re soft and flavorful.
Extra virgin olive oil (2 tablespoons): Helps create a beautifully caramelized base for the onions and mushrooms.
Yellow onions, thinly sliced (2 large): Bring a natural sweetness to balance the savory beef and mushrooms.
Kosher salt (2 ½ teaspoons): Enhances all the flavors without overpowering.
Freshly cracked black pepper (½ teaspoon): Adds just the right hint of spice to brighten the dish.
Cremini or baby bella mushrooms (1 pound, finely chopped): Their earthiness complements the steak and melts beautifully in the creamy sauce.
Provolone cheese slices (4 ounces): Melts inside the roll-ups, offering a smooth, mild cheesiness that ties everything together.
High-heat oil (2 tablespoons, avocado or grapeseed): Ideal for searing the steak to lock in juices and flavor.
Dry white wine (1 cup, sauvignon blanc recommended): Adds acidity and depth to the cream sauce, balancing the richness.
Garlic cloves (4 small, thinly sliced): Provide aromatic warmth that infuses the sauce and filling.
Heavy cream (¾ cup): Creates the luxuriously smooth base of the sauce that coats every bite.
Fresh thyme leaves (1 teaspoon): Bring a subtle herbal note that complements the mushrooms and beef perfectly.
Salted butter (2 tablespoons): Enriches the sauce with a silky finish.
Fresh flat-leaf parsley leaves (for serving): Add a pop of color and freshness to the finished dish.

How to Make Creamy Mushroom and Provolone Stuffed Flank Steak Roll-Ups Recipe

Step 1: Prepare the filling

Start by heating the unsalted butter and olive oil in a skillet over medium heat. Add the thinly sliced onions with 1 ½ teaspoons of kosher salt and cook slowly until caramelized and golden, about 15 minutes. Then toss in the finely chopped mushrooms with the remaining salt, freshly cracked pepper, and sliced garlic. Sauté everything until the mushrooms release their moisture and begin to brown beautifully. Remove from heat and set aside to cool slightly.

Step 2: Butterfly and season the flank steak

Lay the flank steak flat on a cutting board. Using a sharp knife, slice horizontally to open the steak like a book, being careful not to cut all the way through. Pound the steak gently with a meat mallet or rolling pin to an even thickness, about ¼ inch, which ensures tender, even cooking. Season lightly on both sides with cracked black pepper and a sprinkle of kosher salt.

Step 3: Assemble the roll-ups

On the flattened steak, spread the caramelized onion and mushroom mixture evenly. Then layer the provolone slices on top, covering the filling. Starting from one long edge, roll the steak tightly but gently, securing the filling inside. Use kitchen twine or toothpicks to keep the roll in place while cooking.

Step 4: Sear the steak roll-ups

Heat the high-heat oil in a large skillet over medium-high heat until shimmering. Place the steak roll-ups seam side down and sear for 4–5 minutes on each side, or until a deep brown crust forms. This step locks in the juices and adds fantastic flavor.

Step 5: Create the creamy white wine sauce

Transfer the seared roll-ups to a plate, then reduce the heat to medium. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer gently until reduced by half, then stir in the heavy cream, fresh thyme leaves, and salted butter. Stir constantly until the sauce thickens to a silky consistency, about 5 minutes.

Step 6: Finish cooking and rest

Return the steak roll-ups to the pan, spooning the sauce over the top. Cover and let them cook in the sauce for another 8–10 minutes, allowing the flavors to meld and the cheese to melt fully. Remove the twine or toothpicks, then rest the roll-ups for 5 minutes before slicing.

How to Serve Creamy Mushroom and Provolone Stuffed Flank Steak Roll-Ups Recipe

A large piece of raw red meat laid flat on a wooden board with visible light veins of fat running through it. On top, there is a layer of finely chopped brown mushrooms spread evenly across the center. Above the mushroom layer, six round slices of pale white cheese are placed in two rows of three, covering most of the mushroom layer. The wooden board is set against a white marbled surface, and strings are tied around the meat's edges to hold it flat. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh flat-leaf parsley scattered over the sliced roll-ups adds a refreshing color contrast and bright herbal note that balances the rich cream sauce beautifully.

Side Dishes

These roll-ups pair wonderfully with roasted garlic mashed potatoes or a simple buttered green vegetable like sautéed green beans or asparagus. The creamy sauce is perfect for spooning generously over the sides.

Creative Ways to Present

For a dinner party, slice the roll-ups into medallions and serve on a large platter drizzled with sauce, garnished with thyme sprigs and parsley. For a casual meal, plate individual servings with a side salad and crusty bread to soak up every drop of that luscious sauce.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The roll-ups will continue to soak up the sauce, which only deepens the flavors over time.

Freezing

If you want to freeze, wrap the cooled roll-ups tightly in plastic wrap and then foil. They will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in a covered skillet over low heat, spooning some of the sauce over the roll-ups to keep them moist. Avoid microwaving if possible, to maintain the tender texture of the steak and prevent the cream sauce from separating.

FAQs

Can I use a different cheese instead of provolone?

Absolutely! While provolone offers great meltability and mild flavor, mozzarella or fontina can also work nicely if you want a slightly different taste.

Is flank steak the best cut for this recipe?

Flank steak is ideal because it thins well for rolling and has a robust beefy flavor. If unavailable, skirt steak can be a good substitute with similar texture.

Can this recipe be made gluten-free?

Yes, naturally! Just ensure your wine and other ingredients are gluten-free, and you’re good to go without any modifications.

How do I know when the steak is fully cooked?

The roll-ups are best enjoyed medium to medium-well. If you have a meat thermometer, aim for an internal temperature around 135°F to 140°F; they will continue cooking slightly while resting.

Can I prepare the filling ahead of time?

Definitely! The caramelized onion and mushroom filling can be made a day in advance and refrigerated until you’re ready to assemble the roll-ups. This saves time on the day you cook.

Final Thoughts

This Creamy Mushroom and Provolone Stuffed Flank Steak Roll-Ups Recipe is a fantastic way to elevate a simple cut of meat into an unforgettable meal. The marriage of bold beef, savory mushrooms, melted cheese, and rich cream sauce creates a comforting dish perfect for special occasions or cozy dinners. I can’t wait for you to try it and fall in love with every luscious bite!