If you're looking to spruce up your grilled steak, these cheesy stuffed steak rolls are here to impress. These steak spirals are cut from a flank steak, then stuffed with a mouthwatering mixture of cheeses, sun dried tomatoes, and spinach. Roll them, tie them, then sear them on the griddle until the steak lightly chars and the cheese becomes caramelized on the outside and gooey on the inside. Once you've got the technique down, you can experiment with any of your favorite flavor combinations. This recipe can be cooked on your Pit Boss Pellet Grill or your Pit Boss Griddle.
Place flank steak on a cutting board and slice horizontally across, to open, without completely cutting through. Use a meat mallet to pound to even thickness, if needed.
Season the steak on both sides evenly with Pit Boss Chophouse Steak Rub. Set aside.
In a mixing bowl, use a hand mixer to combine cream cheese, sour cream, sun dried tomatoes, and fennel.
Spread cream cheese mixture on steak, then layer spinach and provolone. Roll steak, then tie with kitchen twine every 2 inches. Slice steak in between ties to cut into individual portions.
On the griddle top, carefully add oil and heat.
Add steak rolls and sear 5 minutes per side.
Remove steaks from the grill and allow to rest for 5 minutes. Serve warm.
Recipe Note
This recipe can be cooked on any of our Pit Boss griddles.
