4 oz Cream Cheese, Softened
1/4 tsp Fennel, ground
1 1/4 lbs Flank Steak
2 tbsp Olive Oil
Pit Boss Chop House Steak Rub
6 slices Provolone Cheese, Sliced
1/4 cup Sour Cream
1 cup Spinach, chopped
1 tbsp Sun Dried Tomatoes, minced
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.
Note: This recipe uses Pit Boss Chophouse Steak Rub seasoning.
If you prefer to cook on a pellet grill, heat the grill to 400°F, open the sear slide and sear steaks for about 5 minutes per side.