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–+ servings
stuffed pumpkin spinach steak rolls

Pumpkin Spinach Ricotta Steak Rolls

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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 large skillet
  • 1 Medium saucepan
  • 1 Baking dish
  • 1 Mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Tongs
  • 1 meat mallet
  • 8 toothpicks or kitchen twine
  • 1 pastry brush
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 microplane or grater

Ingredients
  

  • 4 each beef minute steaks pounded thin
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup pumpkin roasted and mashed
  • 1 cup ricotta cheese whole-milk
  • 2 cups baby spinach chopped
  • 1 clove garlic minced
  • 2 tablespoons Parmesan cheese grated
  • 1 teaspoon fresh thyme chopped
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon chili flakes optional
  • 1/2 cup beef broth low-sodium
  • 1/4 cup dry white wine optional
  • 1 teaspoon lemon zest finely grated
  • 1 tablespoon lemon juice fresh
  • 1 tablespoon olive oil for brushing

Instructions
 

  • Place the steaks between parchment and lightly pound to an even 1/4-inch thickness, then season both sides with 1/2 teaspoon salt and black pepper.
  • In a skillet over medium heat, warm 1 tablespoon olive oil and sauté the garlic for 30 seconds until fragrant.
  • Add the chopped spinach and cook 1–2 minutes until just wilted, then transfer to a bowl to cool slightly.
  • In the mixing bowl, combine mashed pumpkin, ricotta, sautéed spinach, Parmesan, thyme, nutmeg, chili flakes, lemon zest, and remaining 1/2 teaspoon salt, stirring to make a cohesive filling.
  • Lay steaks flat, spread 2–3 tablespoons of filling over each leaving a 1/2-inch border, and roll tightly from the short end.
  • Secure each roll with toothpicks or tie with kitchen twine to hold the shape.
  • Preheat the oven to 375°F (190°C) and heat the skillet over medium-high with butter and the remaining 1 tablespoon olive oil.
  • Sear the steak rolls on all sides for 4–5 minutes total until browned.
  • Deglaze the pan with white wine (if using), scraping browned bits, then add beef broth and lemon juice and bring to a simmer.
  • Transfer the rolls and pan sauce to a baking dish and bake for 12–15 minutes until the steaks are just cooked through and the filling is hot.
  • Remove from the oven, tent loosely with foil, and rest 5 minutes.
  • Slice each roll into pinwheels or serve whole, spooning pan juices over the top.

Notes

For the best texture, roast fresh pumpkin or use canned purée that lists only pumpkin and drain any excess moisture so the filling isn’t watery. If your steaks are thick, butterfly before pounding to achieve even thinness for easy rolling. Avoid overfilling to prevent leaks, and chill assembled rolls for 10–15 minutes if they’re loose before searing. You can swap beef for thin pork loin or chicken cutlets, adjusting cook time accordingly. Add toasted pine nuts for crunch, or sage instead of thyme for a more autumnal flavor. If skipping wine, replace with extra broth plus a teaspoon of Dijon for brightness. Leftovers reheat well covered at 325°F (165°C) with a splash of broth to keep them moist.
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