Stuffed Mushroom Flank Steak Recipe

If you’re looking for a show-stopping dinner that feels fancy but is actually pretty simple to make, this Stuffed Mushroom Flank Steak Recipe is an absolute game-changer. I first tried it on a weekend when I wanted to impress friends without stressing over complicated steps, and it quickly became a favorite. The rich flavors of mushrooms and feta cheese combined with tender, juicy flank steak rolled up into beautiful pinwheels — trust me, your family and guests will be crazy about it. Stick around, and I’ll walk you through everything you need to know to pull this off perfectly!

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Ingredients You’ll Need

I love how these ingredients come together to turn a simple flank steak into a flavor-packed masterpiece. If you’re shopping, look for fresh mushrooms and good-quality feta—the quality really shines through here.

• Flank steak: Butterflied for easy rolling—if you haven’t tried butterflying a steak before, I’ll explain later how to do it or you can ask your butcher to help.
• Vegetable oil: For sautéing the filling so the mushrooms and onions soften beautifully.
• Mushrooms: Finely chopped to blend smoothly inside the steak, giving tons of earthy flavor.
• Sweet onion: Minced finely for a touch of sweetness that balances the savory mushrooms.
• Garlic: Minced fresh for that irresistible aroma and depth of flavor.
• Italian parsley: Adds freshness and a subtle herbaceous note.
• Kosher salt and ground white pepper: Divided seasoning — some goes inside the steak, some outside with the rub.
• Feta cheese: Crumbled and mixed in, lending a tangy, creamy component that pairs amazingly with mushrooms.
• Extra virgin olive oil: Rubbing on the outside helps the seasoning stick and adds a nice richness.
• Smoked paprika, garlic powder, onion powder: The dry rub spices that make the exterior flavorful and a bit smoky.
• Beef consommé: Poured in the baking dish to keep the roast moist and infuse extra beefy goodness while roasting.

Variations

I always encourage making this Stuffed Mushroom Flank Steak Recipe your own. Whether you want to swap cheeses, season it differently, or even make it extra hearty, there’s lots of wiggle room here to play with.

• Cheese Variation: I sometimes swap feta for goat cheese for a creamier texture, which adds a tang but mellows the saltiness just a touch.
• Vegetarian Twist: You could turn this stuffing into a hearty mushroom and spinach blend and wrap it around portobello mushrooms or eggplant slices for a similar effect.
• Spice it Up: I’ve added a pinch of cayenne or red pepper flakes when I wanted a little heat, and it really wakes up the dish.
• Herb Mix: Feel free to experiment with fresh thyme or rosemary in place of parsley for a different herbal note.

How to Make Stuffed Mushroom Flank Steak Recipe

Step 1: Butterfly and Tenderize the Flank Steak

First things first—take your 2-pound flank steak and place it on a cutting board. Using a sharp knife, carefully slice it horizontally almost all the way through, then open it up like a book. This creates a larger, thinner piece of meat that’s perfect for rolling. I like using a meat mallet after to gently pound it to an even thickness—aim for about ¼ to ½ inch thick. Just be gentle so you don’t make holes and lose the filling later. If this sounds tricky, don’t hesitate to ask your butcher to butterfly the steak for you—they can usually do this with ease!

Step 2: Prepare the Mushroom and Feta Filling

Heat the vegetable oil in a skillet over medium heat and add the finely chopped mushrooms, sweet onion, garlic, and minced Italian parsley. Cook this mixture down until it reduces by about half and has a wonderful concentrated flavor—around 7 to 9 minutes. This is key because mushrooms release a lot of moisture, and you don’t want your filling to be soggy. Let it cool slightly, then mix in the crumbled feta cheese. The feta melts a little from the warmth but keeps its crumbly texture, giving the filling a lovely tang.

Step 3: Season, Spread, and Roll

Place your prepared flank steak flat on the board and season it evenly with half of the salt and white pepper. Spread the cooled mushroom-feta mixture over the steak, leaving about a half-inch border around the edges so you can roll it neatly without the filling spilling out. Now, start rolling the steak tightly along the grain, like a jelly roll. You’ll want to use kitchen twine to secure it—tie it snug enough to hold everything together, but not so tight it squeezes out your precious filling.

Step 4: Add the Seasoning Rub and Bake

Rub the entire outside of your steak roll with extra virgin olive oil to give it a nice crust as it roasts. In a small bowl, mix together the remaining salt and white pepper with smoked paprika, garlic powder, and onion powder. This dry rub adds a smoky, savory layer that takes the flavor to the next level—trust me, don’t skip this. Rub the spice mix all over the flank steak roll. Then, place it seam-side down in a lightly oiled 9×13-inch baking dish. Pour the beef consommé around the bottom—this keeps the roast moist and infuses a subtle, rich beefiness as it cooks.

Step 5: Roast, Rest, and Slice

Bake the roast in a preheated 375°F oven for 35 to 40 minutes. I rely on a digital meat thermometer to check for doneness—you’re aiming for 125°F for rare or 140°F if you want a medium finish. When it’s done, don’t rush cutting into it! Let the roast rest for about 10 minutes; this helps the juices redistribute and keeps every slice juicy and tender. Then slice into beautiful pinwheels—each slice showing off that savory mushroom and feta filling layered like a gem inside.

How to Serve Stuffed Mushroom Flank Steak Recipe

Garnishes

I like a sprinkle of freshly chopped parsley or even a little extra crumbled feta on top for a pop of color and flavor. Sometimes, a drizzle of balsamic glaze adds a subtle tangy sweetness that complements the richness of the steak and mushrooms perfectly.

Side Dishes

This recipe pairs wonderfully with roasted garlic mashed potatoes or creamy polenta—both soak up the juices beautifully. A simple green salad tossed with lemon vinaigrette or steamed asparagus keeps things fresh and balances out the richness.

Creative Ways to Present

For special occasions, I like to arrange the sliced pinwheels on a wooden board surrounded by roasted cherry tomatoes and sprigs of rosemary. It makes for a stunning centerpiece that gets everyone excited before the meal even starts!

Make Ahead and Storage

Storing Leftovers

After the roast has cooled, I wrap it tightly in plastic wrap and foil, then store it in the fridge for up to 3 days. It’s amazing how well the flavors hold, making for delicious next-day lunches or snacks.

Freezing

I’ve frozen the cooked steak roll before by wrapping it super tightly in plastic wrap and then aluminum foil to prevent freezer burn. It lasts up to 2 months this way. When you’re ready, thaw overnight in the fridge for best results.

Reheating

To warm leftovers without drying out the steak, I reheat slices in a covered skillet over low heat or gently in the oven at 300°F, adding a splash of beef broth or water to keep things juicy.

FAQs

Final Thoughts

This Stuffed Mushroom Flank Steak Recipe has become one of those meals I pull out when I want to wow without the fuss. I love how it looks on the plate and, more importantly, how it tastes—rich, savory, and satisfying with every bite. If you’re ready for a fun kitchen project with a delightful payoff, give this one a try. I promise, once you nail the rolling and seasoning, it’ll become a favorite in your rotation, just like it has in mine.

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