Print

Creamy Mushroom and Provolone Stuffed Flank Steak Roll-Ups Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 22 reviews

This Rolled Flank Steak recipe combines tender, thinly sliced flank steak stuffed with caramelized onions, sautéed mushrooms, and provolone cheese, then rolled and cooked to perfection. The dish is finished with a rich white wine and cream sauce infused with garlic and thyme, making it a flavorful and impressive entrée perfect for a special occasion or hearty dinner.

Ingredients

Steak and Filling

  • 2 ½ pounds flank steak
  • 2 large yellow onions, thinly sliced
  • 1 pound cremini or baby bella mushrooms, finely chopped
  • 4 ounces provolone cheese slices

Seasonings and Fats

  • 2 ½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons high-heat oil (avocado oil or grapeseed oil)
  • 2 tablespoons salted butter

Sauce

  • 4 small garlic cloves, thinly sliced
  • 1 cup dry white wine (such as sauvignon blanc)
  • ¾ cup heavy cream
  • 1 teaspoon fresh thyme leaves

Garnish

  • Fresh flat-leaf parsley leaves, for serving

Instructions

  1. Prepare the Flank Steak: Lay the flank steak flat on a large cutting board. Using a sharp knife, butterfly the steak by slicing horizontally almost all the way through, then open it like a book to create a larger, thinner piece. Pound the steak gently with a meat mallet to an even thickness for easier rolling and cooking.
  2. Caramelize the Onions: Heat 2 tablespoons unsalted butter and 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add thinly sliced yellow onions and 2 teaspoons kosher salt. Cook slowly, stirring occasionally, for about 20-25 minutes until onions are golden brown and caramelized. Remove from skillet and set aside.
  3. Sauté the Mushrooms: In the same skillet, add 2 tablespoons high-heat oil. Add finely chopped mushrooms, ½ teaspoon black pepper, and ½ teaspoon kosher salt. Cook over medium-high heat until mushrooms release moisture and become browned, about 8-10 minutes. Remove and set aside with onions.
  4. Assemble the Roll: Spread the caramelized onions and sautéed mushrooms evenly over the butterflied flank steak. Layer provolone cheese slices on top of the vegetable mixture. Carefully roll the steak tightly from one end to the other, securing with kitchen twine or toothpicks to hold the shape.
  5. Sear the Rolled Steak: Heat a large pan or skillet over medium-high heat. Add a small amount of high-heat oil if needed. Sear the rolled flank steak on all sides until well browned, about 3-4 minutes per side. This locks in juices and adds flavor.
  6. Simmer with Wine and Garlic: Lower heat to medium. Add sliced garlic to the pan and sauté for 1 minute until fragrant. Pour in 1 cup dry white wine, scraping any browned bits from the pan. Let the wine reduce by half, about 5 minutes, infusing flavor into the sauce and meat.
  7. Add Cream and Thyme: Stir in ¾ cup heavy cream and 1 teaspoon fresh thyme leaves. Allow the sauce to simmer gently until slightly thickened, about 5-7 minutes. Add 2 tablespoons salted butter and stir to enrich the sauce. Season with additional salt and pepper if desired.
  8. Finish Cooking: Cover the pan or transfer the roll with sauce to a preheated oven at 350°F (175°C) if the steak needs further cooking to reach desired doneness (about 10-15 minutes), or continue to simmer on stovetop until cooked to medium rare or medium (internal temperature 130-140°F/54-60°C).
  9. Rest and Slice: Remove the rolled steak from heat. Let it rest for 10 minutes to allow juices to redistribute. Remove twine or toothpicks, then slice the roll into 1-inch thick rounds.
  10. Serve: Arrange slices on a serving platter, spooning the creamy mushroom and wine sauce over the top. Garnish with fresh flat-leaf parsley leaves. Serve immediately with your choice of sides.

Notes

  • Butterflying and pounding the flank steak ensures an even thickness, making it easier to roll and cook evenly.
  • Use a sharp knife for slicing and rolling to avoid tearing the meat.
  • The white wine adds acidity and depth to the sauce; opt for a dry wine like sauvignon blanc for best flavor.
  • Covering and finishing in the oven is optional but recommended for thicker rolls to achieve even doneness.
  • Allow the meat to rest before slicing to keep it juicy and tender.
  • This dish pairs well with mashed potatoes, roasted vegetables, or a light salad.

Find it online: https://familydinnercooking.com/creamy-mushroom-and-provolone-stuffed-flank-steak-roll-ups-recipe/