Rolled Flank Steak

Rolled Flank Steak

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"I searched and searched for just the right rolled flank steak recipe and couldn't find it. So, I created my own! This was a big hit when I made it for company."
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5 h 45 m servings 472 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1422 mg
  • 57%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
  2. Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
  4. Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
  5. Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!


  1. 157 Ratings

Most helpful positive review

Wow, this is a great recipe! I was a little worried while it cooked because it smelled like nothing but soy sauce, but once it was done, my DH was using a spoon to get all the juices out of the ...

Most helpful critical review

Used what was left to make a salad the next day. Was devine.

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Least positive

Wow, this is a great recipe! I was a little worried while it cooked because it smelled like nothing but soy sauce, but once it was done, my DH was using a spoon to get all the juices out of the ...

I'm sure this is great as is, but I didn't have some of these things so this is what I did: I had some milanese steaks (SUPER thin-cut steak), lined them with thin sliced provolone, lined that w...

First of all, this is a 5 star recipe all the way. I made a few minor changes that I feel make a huge difference. Cook your bacon first. I cooked mine to the point of almost crispy. Then I w...

What a great dish! The flavors combine perfectly and the steak just melts in your mouth. I will definitely be making this again, it was a huge hit with my entire family.

I made this for dinner last night and it was awesome! I'm sure it would have been even better if I'd followed the directions exactly, but I didn't have all the ingredients on hand, so I had to i...

Followed recipe exactly and it was amazing. Everyone enjoyed. The only recommendation I would make is to cook the bacon a bit before as it won't cook all they way once rolled into the steak. Tha...

I used the teriyaki marinade recipe from the Teriyaki-Flank-Steak recipe and then followed this recipe's directions for making the roll. It was both delicious and eye-pleasing. TIP: Make sure ...

Marinating overnite is way too long. Tasted too much like beef jerky when marinated that long. Will try again but will reduce the marinating time to about 2 hours.

These were fantastic! I was going to take a picture, but we ate them too fast. I do have a couple of suggestions, though. I used a package of thin cut flank steak, that was cut into individual s...

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