If you’re looking for an elegant, crowd-pleasing dinner that’s bursting with savory flavors and beautiful textures, this Stuffed Flank Steak with Mushrooms and Prosciutto Recipe is going to be your new go-to. I absolutely love this recipe because it turns a humble flank steak into a tender, juicy showstopper filled with earthy wild mushrooms, salty prosciutto, and melty provolone cheese. When you make it at home, you’ll feel like a total pro serving something that looks and tastes gourmet without any complicated steps.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: The combination of mushrooms, prosciutto, and cheese packs incredible savory notes without any fuss.
- Impressively Elegant: Looks fancy enough for guests but really straightforward to make—perfect for holidays or date nights.
- Tender, Juicy Steak: Flattening and rolling the flank steak lets it cook evenly and stay juicy with that amazing filling inside.
- Make-Ahead Friendly: You can prep the roll ahead and cook it when ready, making dinner stress-free.
Ingredients You’ll Need
I love how each ingredient plays a key role here: the flank steak gives sturdy structure and flavor, the mushrooms add earthiness, and prosciutto brings that irresistible salty punch. Plus, arugula gives a peppery freshness that lightens things up. When you’re shopping, look for fresh wild mushrooms for the best aroma and prosciutto that’s thinly sliced and flavorful.
- Flank steak: Choose a nice even cut about 2 pounds for easy rolling and consistent cooking.
- Garlic: Fresh and finely chopped to infuse that wonderful aroma into the mushrooms.
- Olive oil: Use good quality extra-virgin for sautéing and searing for richer taste.
- Wild mushrooms: Mix types like cremini, shiitake, or oyster for depth of flavor.
- Fresh arugula: Adds a peppery bite that contrasts beautifully with the rich filling.
- Prosciutto: Thin slices bring savory saltiness and help keep the filling moist.
- Provolone cheese: Melts smoothly and adds a creamy texture that ties everything together.
- Flour: Used to coat the steak roll and help develop a nice crust.
- Paprika: Adds subtle smokiness and color to the exterior.
- Salt and pepper: Essential to bring out all the flavors.
- Kitchen twine: For tying up the steak roll securely so it holds together while cooking.
Variations
I love how versatile this stuffed flank steak can be—once you nail the basic version, feel free to mix things up. I’ve tried swapping out the arugula for baby spinach or adding fresh herbs like thyme inside for extra aroma. You might find that tailoring it to your taste makes it even more special.
- Mushroom Medley Swap: Using cremini and shiitake mushrooms adds earthiness, but adding chanterelles (in season) gives a wonderful nutty twist I adore.
- Cheese Variations: If provolone isn’t your thing, mozzarella or fontina make delicious melting options that are just as creamy.
- Greens Switch: I sometimes replace arugula with fresh basil or baby spinach for a milder flavor if you want something less peppery.
- Spicy Kick: Add a pinch of crushed red pepper flakes to the mushroom sauté for a subtle heat that my family loves.
How to Make Stuffed Flank Steak with Mushrooms and Prosciutto Recipe
Step 1: Sauté Mushrooms for Maximum Flavor
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Toss in the sliced wild mushrooms and sauté them until they become soft and golden—about 10 minutes. This slow cooking draws out their deep, earthy flavor. Then add the finely chopped garlic along with salt and pepper to taste, cooking for just 2 more minutes so the garlic doesn’t burn but releases its aroma. Once done, set this mixture aside; this will be a star layer inside your steak roll.
Step 2: Prep and Pound the Flank Steak
Lay your flank steak flat on a clean work surface and cover it with plastic wrap. Using a meat mallet or rolling pin, gently pound it out into an even 9×12 inch rectangle that’s about 1/4 inch thick. This step is crucial—it tenderizes the meat and creates a thin surface to roll, making sure the steak cooks evenly and stays juicy. I like to take my time here, flipping the plastic wrap occasionally, so I don’t tear the meat.
Step 3: Assemble the Stuffed Flank Steak
Start layering: first evenly lay the provolone slices over the steak, making sure to leave a 2- to 3-inch uncovered area along one long edge—that’s your rolling edge. Next, spread the sautéed mushrooms over the cheese, then arrange the prosciutto slices in a single layer, followed by a generous handful of fresh arugula leaves. This combination melts together beautifully and balances rich, salty, and fresh flavors.
Step 4: Roll and Secure Your Steak
Starting at the long edge covered with ingredients, carefully roll the steak up as tightly as possible without squeezing out the filling. Then tie the roll securely in four places with kitchen twine. This helps keep everything intact so you get those perfect spiral slices showing all the layers when served.
Step 5: Season and Sear the Roll
Mix together 1 teaspoon salt, 1/2 teaspoon pepper, the paprika, and flour. Rub this seasoning mix all around the outside of your steak roll. Preheat your oven to 350°F. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat, then sear the steak roll for 5 to 8 minutes, turning to get a beautiful brown crust on all sides. Don’t rush this step; that crust is flavor gold.
Step 6: Roast and Rest
Transfer the skillet with the seared steak roll into the preheated oven and bake for about 30 minutes until the steak is cooked through and the cheese inside melts perfectly. Once out of the oven, tent the roll loosely with foil and let it rest for 10 minutes—this step lets the juices redistribute for a tender bite. When you slice it into 1/2-inch pieces, you’ll get those gorgeous layers inside that are just begging to be devoured.
Pro Tips for Making Stuffed Flank Steak with Mushrooms and Prosciutto Recipe
- Pound Evenly: Taking your time pounding the steak evenly prevents tearing and ensures the roll cooks uniformly.
- Sear Well: Don’t skip the searing step—those browned edges add so much flavor and texture to the final dish.
- Use Kitchen Twine: Tying the roll securely keeps all the delicious fillings inside and helps with neat slices.
- Rest the Meat: Always let your steak rest after cooking to lock in the juices and avoid dryness.
How to Serve Stuffed Flank Steak with Mushrooms and Prosciutto Recipe
Garnishes
I love to sprinkle a little fresh parsley or thyme on top just before serving—adds a touch of bright color and fresh aroma. Sometimes a few extra arugula leaves on the side give a nice contrasting peppery edge that complements the richness of the dish.
Side Dishes
My go-to sides for this stuffed flank steak are creamy garlic mashed potatoes or roasted baby potatoes, which soak up any juices beautifully. Roasted seasonal vegetables or a simple arugula salad with lemon vinaigrette also bring balance to the plate.
Creative Ways to Present
For special occasions, I like to slice the roll into thick medallions and arrange them standing up on a serving platter so you can see those beautiful swirls of mushrooms, prosciutto, and cheese. Drizzle a bit of balsamic glaze or a rich pan sauce over the top to really impress your guests.
Make Ahead and Storage
Storing Leftovers
I store leftover stuffed flank steak wrapped tightly in foil or in an airtight container in the refrigerator. It keeps well for up to 3 days and tastes just as good warmed up if you don’t overdo it.
Freezing
If you want to freeze, wrap the cooked steak roll tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the fridge overnight before reheating. I’ve found it freezes wonderfully without losing texture or flavor.
Reheating
To reheat, I prefer covering the slices loosely with foil in a 325°F oven for about 15–20 minutes. You’ll keep the steak tender and cheese melty, avoiding overcooking that microwave sometimes causes.
FAQs
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Can I use a different cut of steak for this recipe?
Flank steak is ideal because it’s thin and affordable, perfect for pounding and rolling. However, you can also use skirt steak or flat iron steak if poundable and of similar size, but results may vary since those cuts have different textures.
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Do I need to tie the stuffed steak with kitchen twine?
Yes, tying the roll with kitchen twine is key to keep the filling securely inside and maintain shape while cooking. Without it, the roll might unravel or the filling could spill out.
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How do I know when the stuffed flank steak is done?
The steak is cooked through after baking for about 30 minutes at 350°F following searing. Resting for 10 minutes also ensures juicy meat. You can check internal temperature for 135°F for medium rare or 145°F for medium if you prefer.
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Can I prepare this recipe in advance?
Absolutely! You can assemble and roll the steak a day ahead, keep it wrapped in the fridge, then sear and bake it fresh when ready. This makes dinner prep much easier.
Final Thoughts
This Stuffed Flank Steak with Mushrooms and Prosciutto Recipe is one of those dishes that feels special every time I make it. The flavors meld so beautifully, and the presentation always wows friends and family. If you want a recipe that’s both approachable and gourmet, give this one a try—you’ll love the combination of juicy steak and savory filling, plus the ease of preparation once you get the hang of rolling and tying. Trust me, your kitchen (and guests) will thank you!
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Stuffed Flank Steak with Mushrooms and Prosciutto Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Oven Baking
- Cuisine: American
Description
This elegant Stuffed Flank Steak Roll is a show-stopping dish featuring tender flank steak stuffed with savory wild mushrooms, fresh arugula, thin slices of prosciutto, and melted provolone cheese. The steak is pounded thin, layered with flavorful fillings, rolled tightly, and seared before finishing in the oven to perfection. It’s an impressive main course perfect for holiday gatherings or special occasions.
Ingredients
Steak and Seasoning
- 2 pounds flank steak
- 2 tablespoons flour
- 1 teaspoon paprika
- Salt and pepper to taste
- Kitchen twine
Filling
- 2 cloves garlic, finely chopped
- 8 ounces wild mushrooms, sliced thin
- 1 bunch fresh arugula
- 6 slices prosciutto
- 8 slices provolone cheese, thin
Cooking Oils
- 4 tablespoons olive oil, separated
Instructions
- Sauté Mushrooms: Heat a large (12- to 13-inch) skillet over medium heat. Add 2 tablespoons olive oil and the sliced mushrooms to the skillet. Sauté until the mushrooms are soft, about 10 minutes. Add the finely chopped garlic along with salt and pepper to taste, and sauté for an additional 2 minutes. Remove from heat and set aside.
- Pound Steak: Lay the flank steak on a work surface and cover with plastic wrap. Using a meat mallet or rolling pin, carefully pound the steak into a thin 9×12-inch rectangle about 1/4-inch thick to ensure even cooking and easier rolling.
- Assemble the Roll: Lay the provolone slices evenly over the steak, leaving a 2- to 3-inch uncovered edge along one long side. Spread the sautéed mushrooms evenly over the cheese, followed by an even layer of prosciutto slices. Finally, layer fresh arugula leaves over the prosciutto.
- Roll and Secure: Starting with the long edge covered in ingredients, carefully roll the flank steak into a tight cylinder. Tie the rolled steak securely in 4 places with kitchen twine to hold its shape during cooking. In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon pepper, paprika, and flour. Rub this mixture evenly over the surface of the steak roll.
- Sear the Roll: Preheat the oven to 350°F (175°C). In the same large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Carefully place the steak roll into the skillet and sear it on all sides until browned, about 5-8 minutes total. This locks in flavor and juices.
- Bake Until Cooked: Transfer the skillet with the seared steak roll to the preheated oven. Bake until the steak is cooked through and the cheese inside has melted, approximately 30 minutes.
- Rest and Serve: Remove the skillet from the oven and tent the steak roll loosely with foil. Let it rest for 10 minutes to allow juices to redistribute. Carefully remove the twine, then slice the roll into 1/2-inch thick pieces. Serve warm.
Notes
- This stuffed flank steak roll is a perfect, elegant dish for holidays or special dinners, combining the savory flavors of prosciutto, wild mushrooms, and melted provolone cheese.
- Tying the steak roll tightly with kitchen twine ensures it keeps its shape during cooking and slicing.
- Allowing the meat to rest after baking retains its juiciness and tenderness.
- You can substitute wild mushrooms with cremini or portobello if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 479 kcal
- Sugar: 1 g
- Sodium: 468 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 122 mg
