Beef Pinwheels (Easy Cast Iron Skillet Steak Roll)

Course: Main Dish

Cuisine: American

Prep Time: 35

Cook Time: 15

Total Time: 50

Servings:

Calories: 535kcal

Make juicy, cheesy beef pinwheels with flank steak, prosciutto, and Parmesan. An impressive yet easy dinner idea that’s perfect for any occasion!

To butterfly 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.
Lay the prosciutto slices over the steak, covering it entirely with at least one layer.
Sprinkle shredded mozzarella and Parmesan on top.
Starting from the long side, tightly roll up the steak.
Use kitchen twine to tie the roll securely in several spots. Season all over the outside of the steak roll with kosher salt and coarse ground black pepper.
Slice the roll into 1-inch-thick pinwheels, making sure each piece has a section of twine to help hold it together during cooking. Try to get 6 evenly sized pieces, but this will vary depending on your actual size of steak.
In a cast-iron skillet over medium heat, melt the butter and add the minced garlic.
Once the butter is hot and bubbly, place the pinwheels in the skillet on their sides (not the cut side) and sear until browned. This method helps the meat cook through while keeping the cheese from leaking out too soon.
Then flip and cook them on the cut sides until desired doneness. Rest pinwheels off heat for 5 minutes before serving.

Steak weight can vary so make any adjustments as needed.