- 1 large flank steak, butterflied along the grain (or you can substitute with any thinly cut steak)
- Your favorite marinade, I’ve done A1 and seasoning salt or beer, seasoning salt and a splash of Worcestershire sauce.
- Provolone Cheese Slices (Or your cheese of choice, I’ve also used Mozzarella) Usually one package at the grocery store, I think about 8 slices, works fine. We buy ours at costco now, so we go a little cheese crazy ;)
- 8 ounces spinach leaves, remove the stems
- Toothpicks (or skewers) to keep the rolls together
First of all, cut your steak into long strips. I usually make each strip about 2 inches wide. Pound the meat nice and thin (if you bought the thin strips I still do this step because it helps the marinade soak in)
Put the steak in a container and cover in your marinade of choice and stick in the fridge for a few hours.
Preheat the oven to 350
After that, lay out the strips and cover them with alternating layers of spinach and cheese. I usually do two layers of each.
Stick toothpicks in them to keep them together.
Place in a dish ( the cheese tends to melt out, so cooking in a casserole type dish is best)
I usually cook if for around 40 minutes, but everyone’s ovens are a little different. The important thing is that the meats internal temp is at least 145. If you don’t have a thermometer, you can usually tell by looking, the outside should definitely have no pink (if the outside is pink, think how undone the inside is)
This usually makes plenty for leftovers for me and my husband. A pound of meat usually makes about 6 rolls. I’ve tried making it without cutting the steak into strips and just rolling the big flank steak, but I found it took a lot longer to cook and got messy when cutting. This way they stay together. Mine never turn out as gorgeous as the food photos, but they are one of my family’s favorite meals.
Hope you enjoy!