Spinach Feta Stuffed Steak Rolls

Picture a caramelized crust giving way to tender, rosy steak spiraled with emerald spinach, creamy feta, and ruby flecks of sun-dried tomato—the sizzle perfumes the kitchen with garlic and oregano, and a bright lemon zest lifts every bite.

Imagine slicing into pinwheels that reveal buttery layers and savory juices, a comfort-food showpiece that feels both cozy and a touch celebratory. This matters to me because it’s the rare recipe that balances weeknight ease with dinner-party drama: minimal prep, big flavor, and a presentation that makes everyone lean in.

On a chaotic Tuesday when we needed dinner fast yet special, these steak rolls turned leftover odds and ends into a centerpiece that quieted the table.

They’re perfect for busy weeknights, last-minute guests, or slow Sunday suppers when you want a little ceremony without fuss. With a few smart steps and pantry staples, you’ll nail it on the first try. Ready? Let’s cook!

Why You’ll Love It

• Delivers bold Mediterranean flavor with feta, spinach, and sun-dried tomatoes
• Impresses guests with beautiful pinwheel presentation and juicy sear
• Cooks quickly on stovetop; weeknight-friendly yet special
• Packs protein and greens in every tender bite
• Flexible cooking; finish in oven for foolproof doneness

Ingredients

• 1.5 lb flank steak, butterflied — pound to 1/4–1/2 inch for even cooking
• 1 tbsp olive oil, divided — good extra-virgin for flavor
• 2 cloves garlic, minced — fresh, not jarred
• 5 oz baby spinach, roughly chopped — pat very dry
• 1/2 cup feta cheese, crumbled — brine-packed for best tang
• 1/4 cup sun-dried tomatoes, finely chopped — oil-packed, well drained
• 2 tbsp fresh parsley, chopped — flat-leaf preferred
• 1 tsp lemon zest — from an unwaxed lemon
• 1/2 tsp dried oregano — rub to release oils
• 1/2 tsp kosher salt — plus extra to finish
• 1/2 tsp black pepper — freshly ground for punch

Optional/Equipment-related:

– 8 toothpicks or 8 kitchen twine ties — secure roll every 1–1.5 inches

Step-by-Step Method

Butterfly, Pound & Season

Lay the flank steak flat. Butterfly if needed, then pound to an even 1/4–1/2 inch thickness. Assure both sides with kosher salt and black pepper. Drizzle with half the olive oil. Chill briefly if the meat feels soft. Firm meat rolls cleaner and sears better, giving you neat pinwheels and even cooking.

Mix the Savory Filling

Combine chopped spinach, crumbled feta, sun-dried tomatoes, parsley, lemon zest, dried oregano, and minced garlic in a bowl. Add the remaining olive oil and a pinch of salt. Toss to coat evenly. Keep the mixture fairly dry. Pat spinach if wet so the roll seals well and doesn’t steam during cooking.

Spread, Leave Borders & Roll Tight

Spread the filling evenly over the steak, leaving a 1-inch border on all sides. Start at the short end. Roll the steak into a tight log, tucking in any stray filling. Maintain tension as you roll. Tight rolling keeps the layers compact and helps the pinwheels hold their shape when sliced.

Secure with Toothpicks or Twine

Fasten the roll every 1–1.5 inches using toothpicks or kitchen twine. Assure each section is snug. Check that the seam is well secured to prevent leakage. Trim any dangling twine ends. This step stabilizes the log so it sears evenly and slices cleanly after resting.

Preheat Pan & Sear All Sides

Heat a large skillet or grill pan over medium-high until very hot. Add a thin film of oil if needed. Sear the steak roll on all sides, 2–3 minutes per side, until well browned. Rotate with tongs carefully. Browning builds flavor and helps the exterior set before finishing.

Finish to Temperature Gently

Reduce heat to medium. Cover loosely to moderate heat and splatter. Cook until the center reaches 125–130°F for medium-rare or about 135°F for medium, 6–10 minutes depending on thickness. If the exterior darkens too fast, transfer to a 350°F oven to finish without burning.

Rest, Remove Secures & Slice

Transfer the roll to a cutting board and rest 5 minutes to retain juices. Remove toothpicks or cut away twine. Slice into 1-inch pinwheels with a sharp knife, cutting across the grain. Taste and adjust seasoning with salt and pepper. Drizzle any pan juices over the slices and serve.

Ingredient Swaps

• Beef alternatives: flank → skirt steak, thin sirloin, or pounded top round. For poultry, use thin pounded chicken breasts; for pork, use butterflied pork loin.
• Dairy-free: replace feta with dairy-free feta, almond “feta,” or omit and add chopped olives + toasted pine nuts for briny richness.
• Budget: swap sun-dried tomatoes with roasted red peppers or fresh cherry tomatoes (patted dry); use spinach + a bit of frozen chopped spinach (well-squeezed).
• Herb swaps: parsley → basil, cilantro, or oregano; lemon zest → a splash of red wine vinegar.
• Flavor variations: add chopped olives or capers for extra tang; swap oregano with Italian seasoning or herbes de Provence.
• Regional availability: baby spinach → Swiss chard, kale (briefly sautéed), or arugula; feta → queso fresco, cotija, or Bulgarian sirene if available locally.
• Pantry oils: olive oil → avocado or neutral oil + a drizzle of lemon juice for aroma.

You Must Know

Doneness • If the pinwheels look browned but feel squishy in the center, insert the probe sideways into the spiral core and pull at 125–130°F for medium-rare or 135°F for medium; carryover adds ~5°F, keeping the feta creamy and steak tender.

Troubleshoot • When filling leaks or unravels, tighten ties every 1 inch and chill the rolled log 15–20 minutes; the brief firm-up helps it hold shape so slices stay intact at 1-inch thickness.

Flavor Boost • For deeper savor, rub the meat side with 1 teaspoon Dijon and 1 teaspoon balsamic before filling; the mild acid brightens the spinach/feta and accelerates browning you’ll see within 2–3 minutes per side.

Swap • To avoid sun-dried tomatoes’ sweetness, use 1/4 cup roasted red pepper strips patted dry; similar moisture and color without extra sugar, preventing scorching at high heat.

Scale • For 6–8 servings, make two smaller 3/4–1 lb rolls instead of one large; smaller diameter cooks more evenly, reaching target temp in about 8–12 minutes covered versus 12–16 for a single thick roll.

Serving Tips

• Plate over lemony couscous with a drizzle of pan juices.
• Pair with roasted potatoes and a crisp Greek salad.
• Serve atop garlicky sautéed green beans or asparagus.
• Add a dollop of tzatziki and sprinkle extra feta and parsley.
• Pour a medium-bodied red wine, like Merlot or Chianti.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container 3–4 days.

Reheat gently in a covered skillet to keep moist.

Assemble rolls up to 24 hours ahead, tightly wrapped, then sear and cook before serving.

For longer storage, freeze uncooked, tightly wrapped, up to 2 months.

Thaw overnight in the fridge before cooking.

Reheating

Reheat gently.

Microwave at 50% power in 30-second bursts, covered.

Oven at 300°F, covered, 10–12 minutes.

Stovetop: low heat with splash of broth, covered, turning occasionally.

Avoid overcooking; rest briefly.

Philly Cheesesteak Homage

Though we’re thousands of miles from South Street, I channel the soul of a Philly cheesesteak by swapping provolone and caramelized onions into our steak roll and searing until the edges char and the center stays blush.

I still butterfly the flank steak thin, then salt, pepper, and slick it with oil. I mound sweet, mahogany onions, ribbons of provolone, and a scatter of parsley, keeping that clean one-inch border.

Roll tight, secure, and hit a ripping-hot skillet. The cheese melts into rivulets, marrying with beefy juices. If you love peppers, sauté slivers alongside the onions for gentle heat.

Pull at 125–130°F for medium-rare; rest so the juices settle. Slice across the grain into pinwheels. Drizzle pan juices. It’s steakhouse meets corner hoagie—no bun required.

Final Thoughts

Ready to give these Spinach Feta Steak Rolls a try? Make them your own by swapping in goat cheese, adding roasted peppers, or finishing with a squeeze of lemon—then let me know your favorite twist!

Frequently Asked Questions

Can I Prepare These Steak Rolls on an Outdoor Grill?

Yes—you can grill them. I’d sear over high heat, then shift to indirect, covered, till 125–135°F. Tie securely, oil grates, turn gently, rest five minutes. You’ll carve juicy pinwheels, smoky edges, feta melting into bliss.

What Wine Pairs Best With Spinach Feta Steak Rolls?

I’d pour a medium-bodied red: Chianti Classico or Rioja Crianza. Their bright acidity flatters spinach, while savory cherry and gentle oak embrace feta and beef. Prefer white? Choose a mineral, lemony Assyrtiko or dry Riesling.

How Do I Prevent Toothpicks From Burning During Searing?

Dip wooden toothpicks in water for 10–15 minutes, or use soaked skewers. I sear with tips tucked inward, baste with a little oil, and keep flames moderate. If they brown too fast, I finish in the oven.

Are These Rolls Suitable for Sous Vide Cooking?

Yes—they’re great for sous vide. I’d roll and tie with twine, bag, cook at 129–134°F for 2–3 hours, then dry, sear hard for crust. You’ll get velvety beef, molten feta, vibrant spinach.

Can I Make This Recipe Dairy-Free Without Losing Flavor?

Yes—you can. I’d swap feta with marinated tofu or almond ricotta, boost umami with chopped olives and sun-dried tomatoes, add lemon zest, garlic, and herbs. I’ll finish with olive oil and a splash of balsamic.