These Steak Roll Ups with Blue Cheese and Spinach are so incredible! Flank steak is pounded and rolled with blue cheese, sautéed spinach and shallots, and seared on the stovetop. So delicious!
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For those nights when you really want something delicious – something to treat yourself with – but you don’t want to wait 2 hours. This dish is the answer!
This is one of those dishes that you may look at and think, “No, that seems to complicated”. I assure you , friends: pounding out steak, topping and rolling it with delicious ingredients, and searing it is far simpler than it may seem! Read on to learn more about this delicious dinner!
How To Make Steak Roll Ups
Making steak rollups are far easier to make than you may think. The trick is to start with a very thin piece of eat, which will eventually be Rolle dup with a number of other ingredients. You do this by first butterflying a piece of steak (I use flank steak for this recipe). This simply means that you’re slicing the steak in half horizontally, but not all the way through. You open the piece of meat and pound this out, yielding a very thin piece of meat double the original size.
Next you add all the savory goodness by way of the filling. You can choose whatever chopped ingredients you like, although I’m partial to this sautéed spinach and shallot with blue cheese mixture. It’s all the classic steakhouse flavors rolled up into one bite!
The ingredients top the piece of pounded out steak, and everything is ultimately rolled up and tied with kitchen twine.
The tied roast is then seared on all sides in olive oil over high heat, eventually being transferred to the oven to finish cooking (although if you prefer your steak rare, you can omit this step!
Ways To Make Steak Roll Ups Your Own
As I’ve mentioned, you can personalize these steak roll ups to feature whatever ingredients you prefer! If you’re opting for ingredients that are a little heartier, I would recommend sautéing or cooking them in advance to ensure they’re completely cooked through in the final dish.
Although I encourage you try this recipe as it’s written, I understand if these flavors don’t speak to you. Here are a few other ingredients to consider using!
- Sun-dried tomatoes
- Black or kalamata olives
- Capers
- Roasted red peppers
- Mushrooms
- Water chestnuts
- Sautéed kale
- Roasted garlic
- Artichokes
- Mozzarella cheese
- Goat cheese
- Cream cheese
- Parmesan cheese
What To Serve With Steak Roll Ups
While so many components grace this dish, I love serving these steak rollups over mashed potatoes or my Mashed Cauliflower with Roasted Garlic Butter and Thyme.It’s a creamy base that offers smooth contrast with each bite.
You can also consider a number of the following recipes to serve with these mouthwatering Steak Roll Ups:
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Steak Roll Ups with Blue Cheese and Spinach
Ingredients
- 1.5 lbs flank steak
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- Olive oil
- 4 cloves garlic, minced
- 1 shallot, thinly sliced
- 2 cups spinach
- 3/4 cup crumbled blue cheese
Instructions
- In a large saute pan, add one tablespoon of olive oil (or just a good swirl of the pan). Add minced garlic and sliced shallot, allowing to saute until fragrant, about 1 minute. Add spinach and continue to cook until wilted. Remove from heat to allow to sightly cool.
- Meanwhile, butterfly the steak. Place flank steak on a cutting board, and using a very sharp knife, slice the steak horizontally, but stopping before you get all the way through. You'll be opening this piece of meat up to double its size. Place a piece of plastic wrap over the meat, and using a meat mallet, pound the steak out to a uniform thickness, until about 1/4 inch thick.
- With the long end of the steak closest to you, layer the sautéed spinach and shallots, followed by the blue cheese on top of the steak. Working from the end closest to you, begin rolling the steak up, eventually securing it with kitchen twine.
- Add 1 tablespoon of olive oil to the large saute pan. Add steak roll up, searing on all sides. If you prefer your steak rare, you'll need a few minutes on each side until it's done. For medium rare to medium, with the cheese melted, add to a 400 degree oven for about 10 minutes. Remove from heat and allow to cool slightly before slicing into medallions to serve.
How long to cook after browning if sliced?
Hi Mary Lou! You’ll want to sear the entire roll up for a couple minutes a side. Then you will place it in the oven to finish cooking. It’s at that point that you will slice! I hope you enjoy!