Pumpkin Spinach Ricotta Steak Rolls

Picture thin, bronze-seared steak spirals revealing ribbons of emerald spinach and creamy ricotta, swirled with sunlit-orange pumpkin.

Imagine the aroma: nutmeg warming the air, thyme and garlic rising with a buttery sizzle, a bright whisper of lemon waking everything up.

This is comfort with a little polish—cozy enough for slippers, elegant enough for pouring a glass of wine. I love it because it turns humble minute steaks into something festive, nourishing, and surprisingly light.

It’s a solution for busy weeknights when you still want real food, and it shines just as brightly at Sunday suppers or when friends stop by and you need a “wow” that won’t keep you chained to the stove.

Once, this dish saved me when guests arrived early; I rolled, seared, and baked while we chatted, and dinner still felt effortless.

Ready? Let’s cook!

Why You’ll Love It

• Delivers cozy, autumnal flavor with pumpkin, thyme, and nutmeg
• Balances richness and freshness with ricotta, lemon, and spinach
• Impresses visually with elegant steak pinwheels and pan juices
• Cooks weeknight-fast; sear, bake, and serve in under an hour
• Flexes easily; swap proteins or skip wine without compromise

Ingredients

• 4 each beef minute steaks, pounded thin — choose evenly sized pieces for uniform cooking
• 1 tbsp olive oil — good extra-virgin for flavor
• 1 tbsp unsalted butter — aids browning and richness
• 1 cup pumpkin, roasted and mashed — drain excess moisture
• 1 cup whole-milk ricotta cheese — creamy, not part-skim
• 2 cups baby spinach, chopped — stems trimmed
• 1 clove garlic, minced — fresh, not jarred
• 2 tbsp Parmesan cheese, grated — freshly microplaned
• 1 tsp fresh thyme, chopped — leaves only
• 1/2 tsp ground nutmeg — freshly grated if possible
• 1/2 tsp black pepper, freshly ground — medium grind
• 1 tsp kosher salt, divided — season steak and filling
• 1/2 tsp chili flakes, optional — adjust to heat preference
• 1/2 cup low-sodium beef broth — for pan sauce
• 1/4 cup dry white wine, optional — crisp, not oaky
• 1 tsp lemon zest, finely grated — only the yellow part
• 1 tbsp fresh lemon juice — squeezed just before using
• 1 tbsp olive oil, for brushing — light coat before searing

Step-by-Step Method

Pound & Season

Place steaks between parchment and pound to 1/4-inch thickness. Ensure both sides with 1/2 teaspoon kosher salt and freshly ground black pepper. Aim for even thickness for easy rolling and consistent cooking. Set aside while you prepare the filling. Keep steaks chilled if your kitchen is warm to maintain firmness.

Sauté Aromatics & Wilt Spinach

Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant. Add chopped baby spinach. Cook 1–2 minutes, stirring, until just wilted and bright green. Transfer to a bowl to cool slightly. Avoid overcooking to prevent excess moisture in the filling.

Mix the Pumpkin-Ricotta Filling

Combine mashed pumpkin, ricotta, cooled spinach, grated Parmesan, chopped thyme, ground nutmeg, chili flakes, lemon zest, and remaining 1/2 teaspoon salt. Stir until cohesive and spreadable. Taste and adjust seasoning if needed. The mixture should be thick, not watery. Drain pumpkin if necessary to maintain structure.

Fill & Roll the Steaks

Lay each steak flat. Spread 2–3 tablespoons filling over the surface, leaving a 1/2-inch border on all sides. Roll tightly from the short end to create compact cylinders. Keep pressure even to prevent gaps. Wipe any excess filling that squeezes out. Repeat with remaining steaks.

Secure the Rolls

Fasten each roll with toothpicks or tie with kitchen twine at 1–2 inch intervals. Ensure the seam is secured to prevent leaks during searing. If rolls feel loose, chill them for 10–15 minutes to help set the shape. Preheat the oven to 375°F (190°C) while you finish prep.

Sear for Color

Heat a skillet over medium-high. Add 1 tablespoon olive oil and the butter. When foaming subsides, sear the steak rolls on all sides, turning with tongs, about 4–5 minutes total. Aim for deep browning without overcooking. Work in batches if needed to avoid overcrowding.

Deglaze & Simmer

Pour in dry white wine, if using, and scrape up browned bits. Add beef broth and lemon juice. Bring to a gentle simmer to meld flavors, 1–2 minutes. Reduce slightly for a flavorful pan sauce. Taste and adjust salt if necessary, keeping it balanced and bright.

Bake to Finish

Transfer the rolls and pan sauce to a baking dish. Arrange seam side down. Bake at 375°F (190°C) for 12–15 minutes, until steaks are just cooked through and filling is hot. Avoid overbaking to keep the meat tender. Remove from the oven and tent loosely with foil.

Rest, Slice & Serve

Rest rolls for 5 minutes to redistribute juices. Remove toothpicks or twine. Slice into pinwheels or serve whole. Spoon warm pan juices over the top. Finish with extra grated Parmesan or a squeeze of lemon if desired. Plate immediately for best texture and flavor.

Ingredient Swaps

• Beef minute steaks: use thin pork loin, chicken cutlets, or large portobello caps (veg). For budget, use flank steak sliced thin and pounded.
• Ricotta: cottage cheese blended smooth; dairy-free ricotta (almond/tofu) for lactose-free/vegan.
• Pumpkin: canned pumpkin purée or mashed sweet potato/butternut squash.
• Parmesan: Pecorino Romano, Grana Padano, or nutritional yeast (dairy-free).
• Spinach: kale (finely chopped and briefly sautéed), Swiss chard, or frozen spinach (thawed and well-squeezed).
• Thyme: sage, rosemary (use less), or Italian seasoning.
• White wine: extra beef broth plus 1 tsp Dijon or a splash of apple cider/white wine vinegar.
• Butter/olive oil: all olive oil or ghee; neutral oil if preferred.
• Chili flakes: Aleppo pepper, smoked paprika, or omit.

You Must Know

Doneness • If the rolls feel springy but not firm when pressed, take an instant‑read reading in the center: pull at 130–135°F for medium‑rare or 140–145°F for medium; carryover will add ~5°F. Prevents dry beef while ensuring a hot filling.

Troubleshoot • When filling looks loose or weepy, fold in 1–2 tablespoons fine breadcrumbs or grated Parmesan and chill 10–15 minutes. Firms excess moisture so it stays put during browning.

Flavor Boost • For deeper savor, brush steaks lightly with 1 teaspoon soy sauce per pound and a pinch of sugar 10 minutes before rolling. Enhances browning and umami without tasting “soy.”

Swap • If using chicken cutlets or pork, pound to 1/4 inch and target 150–155°F center; shorten oven time to 8–12 minutes. Keeps lean proteins juicy and safely cooked.

Scale • For serving 8, double filling and meat but keep pan liquid to 3/4 cup total; use two pans to avoid crowding (at least 1 inch space between rolls). Maintains browning and prevents steaming.

Serving Tips

• Serve sliced into pinwheels over creamy polenta; spoon pan juices generously.
• Pair with garlicky roasted potatoes and a simple arugula-lemon salad.
• Plate atop buttered egg noodles with extra Parmesan and cracked pepper.
• Match with a medium-bodied red wine, like Sangiovese or Pinot Noir.
• Add color with roasted carrots and a drizzle of balsamic reduction.

Storage & Make-Ahead

Refrigerate cooked steak rolls in an airtight container up to 3 days; keep pan juices to prevent drying.

Reheat covered at 325°F with a splash of broth.

Assemble rolls up to 24 hours ahead, chilled and tightly wrapped.

This dish freezes well for 2 months; thaw overnight before reheating.

Reheating

Reheat gently: microwave covered with a splash of broth in 30-second bursts.

Oven at 325°F covered until warmed through.

Or stovetop, covered, low heat with a little broth, turning occasionally.

Italian-American Fall Feasts

When the air turns crisp and the markets brim with squash and greens, I lean into Italian-American fall feasts that marry comfort with brightness.

I set the table with our Pumpkin Spinach Ricotta Steak Rolls as the anchor—silky pumpkin, lemon-lifted ricotta, and seared beef wrapped like warm scarves. I balance richness with zing, and build a meal that feels Sunday-supper grand without fuss.

• Serve the rolls over creamy polenta with a drizzle of pan juices; add a shower of microplaned Parmesan.
• Pair with a simple arugula salad, shaved fennel, and lemon to cut through the savoriness.
• Pour a medium-bodied Sangiovese or a crisp Pinot Grigio; both love citrus, thyme, and nutmeg.

I guide you plate by plate: cozy, glowing, unmistakably fall.

Final Thoughts

Ready to roll? Give these Pumpkin Spinach Ricotta Steak Rolls a try, and feel free to tweak the filling with sage, toasted nuts, or a splash of Dijon to make it your own.

Frequently Asked Questions

Can I Make These Gluten-Free Without Compromising Texture?

Yes—you can. I’d keep everything as-is and use gluten-free broth and wine. For extra structure, dust steaks with superfine rice flour before searing. The rolls will brown beautifully, slice cleanly, and stay tender—comfort on a plate.

What Wine Pairs Best With These Steak Rolls?

I’d pour a medium-bodied Sangiovese or Barbera; their bright cherry and acidity hug savory richness. Prefer white? I’d choose an oaked Chardonnay or Verdicchio—silky, nutty, lemon-kissed, whispering autumn warmth around every tender, herby bite.

How Do I Prevent Toothpicks From Burning in the Oven?

Soak wooden toothpicks in water 20–30 minutes, then insert. I’ll position them seam-side up, brush lightly with oil, and bake mid-oven. For extra safety, use silicone-tipped skewers or twine—no scorched splinters, just tidy, golden rolls.

Are These Suitable for Sous Vide Preparation?

Yes—they’re great sous vide. I’d roll, chill, vacuum-seal without toothpicks, then cook at 130–135°F for 2–3 hours. Sear in butter after. The filling stays lush, steaks silky, and pan sauce kisses everything warm and bright.

Can I Freeze the Uncooked Rolls for Later Baking?

Yes—you can. I freeze them rolled and secured, unseared, on a parchment-lined tray, then bag airtight. Thaw overnight in the fridge, pat dry, brush with oil, then sear, deglaze, and bake until steam sighs out.