The Best Steak Pinwheels Recipes

Why You’ll Love The Best Steak Pinwheels Recipes

I enjoy how steak pinwheels combine juicy beef with cheese, vegetables, and bold seasonings in every bite. I like that I can customize them based on what looks good at the store or what I’m craving that day. I also appreciate how well they work on the grill, delivering a great sear while staying tender and flavorful inside.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Skirt steak or butterflied flank steak
Vegetable oil or beef tallow
Kosher salt or steak seasoning
Provolone cheese or mozzarella cheese
Bell peppers or fresh spinach
Sautéed mushrooms or roasted vegetables
Butcher’s twine

Directions

I start by choosing a long, flat cut of steak and butterflying it if needed. I place the steak on a cutting board, cover it with parchment paper or plastic wrap, and pound it until it’s less than 1/2 inch thick so it rolls easily.

I season both sides of the steak with oil and my preferred seasoning. I layer on cheese, vegetables, and the sautéed mushrooms or roasted vegetables evenly across the surface. I roll the steak tightly into a log and secure it with butcher’s twine before slicing it into even pinwheels.

I grill the pinwheels over high heat for about one minute per side to get a good sear. Once browned, I move them to indirect heat and continue cooking for 10–15 minutes until they reach an internal temperature of about 125°F. I remove them from the grill and let them rest before serving.

Servings and Timing

I usually plan on 2–3 pinwheels per person, depending on size. Prep takes me about 20 minutes, grilling takes around 15 minutes, and resting time adds another 10 minutes, bringing the total to roughly 45 minutes.

Variations

I like making fajita-style pinwheels with peppers and cheese, French onion pinwheels with caramelized onions, or spinach and mozzarella versions for a lighter feel. I sometimes switch fillings based on seasonal vegetables to keep things interesting.

Storage/Reheating

I store leftover steak pinwheels in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them gently over low heat or in the oven to avoid drying out the steak.

FAQs

What cut of steak works best?

I prefer skirt steak, but butterflied flank steak works very well too.

Do steak pinwheels need to be tied?

I always tie them with butcher’s twine so they hold their shape while grilling.

Can I make steak pinwheels ahead of time?

I often assemble them a few hours in advance and keep them chilled until grilling.

How thin should the steak be?

I aim for under 1/2 inch thick so it rolls easily and cooks evenly.

Can I cook steak pinwheels indoors?

I’ve cooked them in a grill pan or cast iron skillet with good results.

What internal temperature should I aim for?

I usually pull them at around 125°F for medium-rare.

Do I need to let them rest?

I always rest them for about 10 minutes so the juices redistribute.

What toppings work well?

I enjoy balsamic glaze, grilled vegetables, or a simple squeeze of lemon.

Can I make these spicy?

I add chili flakes or a spicy seasoning blend for extra heat.

Why are my pinwheels falling apart?

I make sure the steak is thin enough and tied securely before cooking.

Conclusion

I find steak pinwheels to be one of the most rewarding ways to prepare steak because they combine flavor, creativity, and presentation so effortlessly. With the right prep and a hot grill, they’re a dish I rely on whenever I want something bold, memorable, and undeniably delicious.