Beef Pinwheels (Easy Cast Iron Skillet Steak Roll)

Looking for a recipe that feels fancy but doesn’t take hours in the kitchen? These Beef Pinwheels are exactly what you need. With tender flank steak rolled up with salty prosciutto, gooey mozzarella, and sharp Parmesan, this dish looks impressive but is surprisingly easy to prepare. It’s a great option for a special occasion, family dinner, or anytime you want to elevate your table without the stress.

Why my beef pinwheel recipe

This delicious recipe is inspired by Mediterranean flavors but simplified for the busy home cook. Creating a butterflied flank steak means you’ll have plenty of surface area to layer cheese and prosciutto for rich flavors in every bite. Using butcher’s twine helps keep these stuffed flank steak rolls neat and even. The result? Juicy flank steak pinwheels with a golden brown crust, melted cheese, and the perfect pinwheel shape.

If you love these beef pinwheels, you’ll also enjoy my Cast Iron Flank Steak with Mushroom Pan Sauce — another easy skillet steak recipe.

Ingredients and Substitutions

• Flank steak – The classic choice for beef pinwheels, but you can also use skirt steak or a thin-cut sirloin.
• Mozzarella cheese – Try slices of provolone cheese, fontina, or even cream cheese for a different melt.
• Parmesan cheese – Pecorino Romano or asiago also add great salty flavor.
• Prosciutto – Swap for thinly sliced ham or salami.
• Garlic cloves – fresh garlic or garlic powder. Garlic powder won't burn as quickly as fresh, so it's a good alternative. Try one teaspoon.
• Butter – Olive oil, canola oil, or vegetable oil make good alternatives.
• Salt and black pepper – Adjust as desired, but remember that prosciutto and Parmesan are naturally salty.

Optional: Fresh spinach or bell peppers for added color and texture, or a drizzle of balsamic glaze or chimichurri sauce over the finished beef pinwheels for extra flavor.

Directions

1. To butterfly the flank steak: Slice the steak in half horizontally, being careful not to cut all the way through—leave the edges attached. This step can be tricky, so use a very sharp knife and a large wooden cutting board. Go slowly, starting from the thickest end and working your way toward the thinner side. Leave the steak on the board, sliced side up.
2. Lay the prosciutto slices over the steak, covering it completely.
3. Sprinkle shredded mozzarella and Parmesan evenly on top.
4. Starting from the long side, tightly roll up the steak.
5. Tie the roll securely in several spots with kitchen twine. Season steak roll with kosher salt and coarse ground black pepper all over.
6. Slice the roll into 1-inch-thick pinwheels, leaving twine around each piece. Try to get 6 even pieces, but the amount will vary depending on the size of the steak and your technique.
7. In your skillet, over medium heat, melt the butter and add minced garlic. Give it a good swirl.
8. When the butter is foaming, place the pinwheels in the skillet on their sides (not the cut side) and sear until browned. You may need to increase to medium-high heat to get that nice crust. Roll the wheels to evenly brown the meat.
9. Flip and cook on the cut side until done to your liking.
10. Let meat rest for 5 minutes before serving.
11. Garnish top of steak with chopped herbs like fresh parsley or cilantro.

Tips for Success

• Use a meat mallet to flatten the steak for easier rolling.
• Let the steak rest at room temperature for about 15 minutes before cooking to ensure even heat distribution.
• A meat thermometer is your best friend—cook to your preferred internal temperature for perfect results.
• For next-level flavor, try topping your pinwheels with my Herb and Garlic Butter for Steak or rubbing them with the bold Texas Roadhouse Steak Rub before cooking.

How to store

• Store leftover cooked pinwheels in an airtight container in the fridge for up to 3 days.
• To reheat, place in a skillet over medium heat or in a 350°F oven until warmed through.
• You can also prepare the roll ahead, wrap tightly in plastic wrap or parchment paper, and refrigerate for up to 24 hours before slicing and cooking.

More Beef Recipes you might like

• Brazilian Steak Bites (Steakhouse Inspired)
• Simple Ground Beef Pot Pie with Puff Pastry
• Crockpot Mexican Barbacoa
• These Beef Pinwheels pair wonderfully with Air Fryer Steak Fries (from scratch) or my