Andy Montoya
Beef pinwheels are a delicious and impressive dish, perfect for a holiday or special occasion dinner. They are surprisingly easy to make and can be prepared in about 30 minutes, making them a convenient option for a busy weeknight meal or a standout dish when entertaining guests. This guide will teach you how to make beef pinwheels with cheese, spinach, and sun-dried tomatoes, but you can get creative and experiment with different fillings.
| Characteristics | Values |
|---|---|
| Type of meat | Beef, preferably flank steak |
| Marinade | Oil, soy sauce, wine, Worcestershire sauce, Dijon mustard, lemon juice, garlic, Italian seasoning, pepper |
| Filling | Cheese (provolone, feta, Parmesan, ricotta, herbed cream cheese), spinach, sun-dried tomatoes, onions, breadcrumbs, garlic |
| Seasoning | Salt, pepper, rosemary, BBQ rub, steak seasoning |
| Cooking method | Griddle, grill, bake |
| Cooking temperature | 350-400 degrees F (175-200 degrees C) |
| Cooking time | 5-60 minutes |
| Resting time | 5-10 minutes |
| Serving temperature | Piping hot or room temperature |
| Storage | Can be stored at room temperature for up to 2 hours, then in an airtight container in the fridge for up to 5 days |
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What You'll Learn
Choosing the right beef cut
Flank steak has the perfect size and taste for pinwheels. It provides a generous surface area for layering your fillings and rolling them up securely. Its distinct beefy flavour also complements the other ingredients well. When choosing your flank steak, look for a tender, well-marbled piece to ensure maximum flavour and juiciness.
If flank steak is unavailable or you're looking for an alternative, skirt steak can be a suitable substitute. However, keep in mind that skirt steak tends to be tougher than flank steak, so it's essential to marinate it before use. The marinade will help to tenderise the meat and enhance its flavour. You can create a delicious marinade by combining oil, soy sauce, wine, Worcestershire sauce, Dijon mustard, lemon juice, garlic, Italian seasoning, and pepper.
When preparing your flank steak for the pinwheels, it's crucial to cut and butterfly the steak carefully. Use a sharp knife to slice the steak horizontally, either through the middle or from one long side, ensuring you don't cut all the way through. This process will open up the steak like a book, creating a flat surface for your fillings. Once you've butterflied the steak, you can use a meat mallet or rolling pin to pound it to an even thickness, typically around 1/4 to 1/2 inch.
In summary, selecting the right beef cut for your pinwheels involves choosing a flavourful, tender cut like flank steak or a properly marinated skirt steak. The chosen cut should provide a good surface area for rolling and complement the flavours of your chosen fillings. With the right beef cut and careful preparation, you'll be well on your way to creating mouthwatering beef pinwheels.
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Preparing the beef
Beef pinwheels are a delicious and impressive dish to serve at dinners and special occasions. They are surprisingly easy to make and can be prepared in advance.
Firstly, choose your beef. Flank steak is a popular choice for pinwheels due to its size and flavour, and tenderness. If you are using skirt steak, it is recommended to marinate it before use to ensure tenderness.
Before you begin preparing the beef, place it in the freezer for 20-25 minutes. You want the meat to feel fairly firm but not rock solid.
Now, take your knife and carefully slice the steak horizontally, cutting it open like a book. Be careful not to cut all the way through. You want to leave about half an inch of meat still connected. Fold the steak open and lay it flat.
Cover the steak with parchment or wax paper. Using a meat mallet or rolling pin, pound the steak to an even thickness of about a quarter to half an inch.
At this point, you can season the steak. Sprinkle both sides with salt, pepper, and rosemary, or use your preferred steak seasoning. Allow the steak to rest while you prepare the filling.
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Preparing the filling
The first step in preparing the filling is to slice the flank steak. Using a sharp knife, carefully cut the steak horizontally, butterflying it open until only about 0.5 inches remain at the opposite side. Fold the steak open and lay it flat. You can cover the steak with parchment or wax paper, then use a meat mallet or rolling pin to pound it to an even thickness of about 0.25 to 0.5 inches.
Next, season the steak with salt, pepper, and rosemary on both sides. Allow it to rest while you prepare the filling. For the filling, you can use a variety of ingredients, such as cheese, spinach, sun-dried tomatoes, bell peppers, onions, and more.
If you want to get creative, try using garlicky sautéed spinach, feta cheese, and sun-dried tomatoes for a festive meal. You can also use provolone cheese, Parmesan cheese, or Asiago and Pecorino Romano, which offer a similar flavor profile. If you're looking for a lighter filling, you can swap the sour cream with ricotta or herbed cream cheese.
Once you've gathered your desired ingredients, start layering them onto the steak. Begin with a layer of cheese, followed by spinach leaves with the stems removed, and then sun-dried tomatoes. You can also add a drizzle of oil from the tomato jar for extra flavor. If you're using ingredients like garlic or onions, remember to sauté them first.
Feel free to get creative and use whatever ingredients you have on hand to make a filling that suits your taste preferences. You can even add some diced bell peppers or sautéed mushrooms to the mix! Just remember to keep the layers tight and secure them with butcher twine or wooden skewers if needed.
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Assembling the pinwheels
To assemble beef pinwheels with cheese, you'll need to start by carefully slicing and butterflying a flank steak. Cut the steak lengthwise, leaving around 0.5 inches at the opposite end so that it opens up like a book. Be careful not to cut it all the way through. Then, season the steak with your choice of BBQ rub, steak seasoning, salt, pepper, or a combination of these. You can also add other seasonings like rosemary.
Once the steak is seasoned, it's time to layer on the fillings. Start with slices of cheese—provolone or parmesan are great options, but you can also use feta or another variety of cheese that suits your taste. Add a layer of spinach leaves on top of the cheese, removing the stems if necessary. You can use fresh spinach that's been lightly sautéed, or opt for frozen spinach that's been thoroughly thawed and squeezed of excess water.
Next, add some sun-dried tomatoes, drizzling a bit of oil from the jar on top for extra flavour. If you want to get creative, you can also add other ingredients like bell peppers, onions (raw or sautéed), garlic, or any other fillings that strike your fancy. Remember to keep the fillings about 0.5 inches from the edges of the steak.
Now it's time to roll up your pinwheels. Starting from the shorter side, carefully roll the steak up tightly, making sure to keep everything securely in place as you go. You can use butcher twine or kitchen twine tied around the roll at 2-inch intervals to help secure the shape, and you can also use wooden skewers to hold everything together. Finally, season the outside of the roll with more BBQ rub or steak seasoning.
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Cooking and serving
Beef pinwheels with cheese are a delicious and impressive dish, perfect for a holiday or special occasion dinner. They are surprisingly easy to prepare and can be made in advance, making them a great choice for busy weeknight meals or holiday parties. Here is a step-by-step guide to cooking and serving this mouth-watering dish:
Preparing the Beef:
Start by choosing a suitable cut of beef. Flank steak is a popular choice for pinwheels due to its size, flavour, and tenderness. If you choose skirt steak, remember to marinate it before use to ensure tenderness. Using a sharp knife, carefully slice the steak horizontally, butterflying it open like a book, being careful not to cut all the way through. You can also try slicing the meat into thin slices and pounding them to an even thinner thickness. This technique will give your beef pinwheels a unique texture and appearance.
Once sliced, cover the steak with parchment or wax paper, then use a meat mallet or rolling pin to pound it to an even thickness of about 1/4 to 1/2 inch. This step is optional but will help tenderize the meat and ensure even cooking. Sprinkle both sides of the steak with seasonings of your choice, such as salt, pepper, and rosemary.
Making the Filling:
For a classic combination, go with layers of provolone or parmesan cheese, spinach leaves (stems removed), and sun-dried tomatoes. Drizzle the filling with oil from the tomato jar for extra flavour. You can also get creative with the filling, adding ingredients like bell peppers, onions (raw or sautéed), garlic, or Italian ham.
Rolling the Pinwheels:
Start rolling the steak from the shorter side, ensuring that the filling stays tightly packed as you roll. Secure the roll with butcher twine tied about 2 inches apart, or use wooden skewers to hold everything together. Season the outside of the roll with BBQ rub or additional seasonings.
Cooking the Pinwheels:
You can cook the beef pinwheels in a skillet, on a grill, or in the oven. For skillet cooking, heat a liberal amount of your preferred cooking fat in the skillet over high heat. Add the pinwheels and cook for about 3-5 minutes per side, depending on your desired doneness. For a medium-rare steak, aim for an internal temperature of 120-130°F, and for medium, go for 135-140°F.
If using an oven, preheat it to 350°F (175°C). Place the pinwheels in a shallow glass baking dish and cook until the internal temperature reaches at least 145°F (63°C) in the centre, which should take around an hour.
Resting and Serving:
After cooking, let the beef pinwheels rest for about 5-10 minutes before slicing and serving. This allows the juices to redistribute and ensures a juicy, tender bite. Beef pinwheels can be served piping hot or at room temperature. They pair well with traditional steak sides, such as Cheesy Potato Casserole, Sauteed Green Beans, Honey Carrot Saute, or Air Fried Asparagus with Breadcrumbs.
If you have any leftovers, the cooked pinwheels can be stored at room temperature for up to 2 hours. After that, transfer them to an airtight container and refrigerate for up to 5 days. Reheat in an air fryer at 390°F for about 6 minutes to enjoy them again!
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Frequently asked questions
You will need flank steak, cheese, spinach, and sun-dried tomatoes. For the cheese, you can use provolone, Parmesan, feta, or Asiago. You will also need items to season the meat, such as salt, pepper, and rosemary, and some butcher's twine or skewers to hold the pinwheels together.
First, cut the flank steak horizontally, butterflying it open and laying it flat. Then, use a meat mallet or rolling pin to pound it to an even thickness. Sprinkle both sides with your chosen seasonings.
You can cook the beef pinwheels in a skillet on the stove, or on a griddle at a high heat. You can also bake them in the oven.
If cooking on a griddle or in a skillet, cook the pinwheels for around 3-5 minutes on each side. If baking in the oven, cook until the internal temperature reaches at least 145°F (63°C) in the centre, which should take around one hour.
Beef pinwheels are great served with traditional steak sides, such as Cheesy Potato Casserole, Sauteed Green Beans, Honey Carrot Saute, or Air Fried Asparagus with Breadcrumbs. They also work well with a salad.
