If you’re craving something hearty and show-stopping, this Italian Stuffed Flank Steak delivers.

Rolled up with a savory spinach filling, baked with asparagus, and topped with melted mozzarella, it’s the kind of dish that turns any dinner into a special occasion.

Why You’ll Love This Recipe

Bold Italian flavors – Basil, sun-dried tomatoes, and garlic bring deep, savory notes.

Impressive presentation – Rolled and stuffed steak looks restaurant-worthy.

Balanced and wholesome – Includes veggies and protein all in one pan.

Customizable stuffing – Add mushrooms, goat cheese, or olives.

Perfect for entertaining – A guaranteed crowd-pleaser.

What You’ll Need (Ingredient Highlights)

Flank steak – Thinly pounded and seasoned with a bold dry rub.

Asparagus – Roasted alongside the steak for a crisp, vibrant side.

Mozzarella cheese – Melts beautifully inside the steak roll.

Sun-dried tomatoes & red peppers – Add tang and color to the filling.

Spinach & basil – Fresh herbs and greens create flavor and balance.

Egg yolk & breadcrumbs – Bind the stuffing for easier rolling.

Pro Tips Before You Start

Pound the steak evenly – Aim for 1/3–1/2 inch thickness for easy rolling.

Let the meat come to room temp – Helps it cook evenly.

Use kitchen twine – Tie securely to keep stuffing inside.

Don’t overfill – Leave a 1-inch border to prevent leakage.

Let it rest – Resting boosts juiciness and tenderness.

How to Make Italian Stuffed Flank Steak

Step 1: Prep the Meat
Remove steak from the fridge 30–60 minutes before cooking.

Pound between parchment to an even thickness.

Step 2: Season the Steak
Mix dry rub: 1 tsp oregano, 1 tsp salt, 1/2 tsp basil, rosemary, thyme, garlic powder, garlic salt, and 1/2 tsp pepper.

Rub over both sides of steak.

Lay three pieces of kitchen twine under the meat and set aside.

Step 3: Make the Stuffing
In a bowl, combine 3 cloves grated garlic, 1/2 diced red pepper, 1/3 cup sun-dried tomatoes, 1/3 cup chopped basil, 1 cup spinach, 1 egg yolk, 2 Tbsp breadcrumbs, and 4–6 oz shredded mozzarella.

Step 4: Stuff and Roll
Spoon the filling across the center of the steak, leaving a 1-inch edge.

Roll tightly like a log with the grain and tie with twine.

Step 5: Bake the Steak
Brush a cast iron pan with 1 Tbsp olive oil.

Place rolled steak seam-side down, drizzle with 1 more Tbsp oil, and bake at 425°F for 25 minutes.

Step 6: Roast the Asparagus
While steak bakes, toss 1 lb asparagus with remaining olive oil.

Step 7: Broil and Finish
After 25 minutes, add asparagus to the pan.

Sprinkle salt on top, switch oven to broil, and roast for 10 minutes.

Step 8: Rest the Meat
Remove steak from oven.

Tent with foil and rest 10 minutes. Internal temp should be 130°F before resting and 137–140°F after.

Step 9: Slice and Serve
Cut into thick slices and serve with roasted asparagus and pan juices.

What to Serve It With

Creamy polenta or mashed potatoes

Garlic bread or herbed focaccia

A simple arugula salad

Roasted cherry tomatoes

Red wine reduction sauce

Variations / Substitutions

Use provolone or goat cheese instead of mozzarella

Swap spinach for kale or arugula

Add chopped mushrooms for earthiness

Try a balsamic glaze drizzle for extra richness

Storage & Leftovers

Fridge: Store slices in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months.

Reheat: Warm in a covered skillet over low heat or in the oven.

FAQs

Can I prep this ahead of time?
Yes—stuff and roll the steak a day in advance. Bake just before serving.

Can I use skirt steak instead of flank?
Yes, but it may be slightly tougher. Make sure to pound it thin and slice against the grain.

How do I know when the steak is done?
Use a meat thermometer—130°F before resting, rising to 137–140°F after.

What’s the best way to cut the steak?
Slice with a sharp knife against the grain for tender bites.

Can I use jarred sun-dried tomatoes?
Absolutely—just drain and dice them before mixing into the filling.

What if I don’t have kitchen twine?
Use toothpicks to secure the roll, but remove them before slicing.

Final Thoughts

This Italian Stuffed Flank Steak is a celebration of bold, comforting flavors.

The cheesy herb stuffing pairs perfectly with juicy steak and roasted asparagus.

Whether for Sunday dinner or special guests, this is a dish that never fails to impress!