Description

French Onion Steak Pinwheels combine tender flank steak rolled with caramelized onions and melted provolone or Swiss cheese, seared to a golden brown and finished in the oven. This decadent yet approachable dish pairs the rich flavors of French onion soup-inspired toppings with a juicy, savory beef center, perfect for an elevated main course at dinner parties or special family meals.

Ingredients

Scale

Steak and Filling

1½ pounds flank steak, pounded to ½-inch thickness
2 large yellow onions, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh thyme or ½ teaspoon dried thyme
1 tablespoon Worcestershire sauce
6 slices provolone or Swiss cheese
Salt and black pepper to taste

Cooking Oils and Seasoning

2 tablespoons olive oil, divided
Kitchen twine for securing the pinwheels

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Instructions

Caramelize Onions: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the thinly sliced onions and cook for 20–25 minutes, stirring occasionally until they are deeply caramelized and golden brown. Add the minced garlic, thyme, Worcestershire sauce, salt, and black pepper, and cook for an additional 2 minutes to meld the flavors. Remove from heat and allow the mixture to cool slightly.
Prepare Steak and Assemble: Lay the pounded flank steak flat on a clean cutting board. Season both sides evenly with salt and pepper. Spread the caramelized onion mixture evenly over the surface of the steak. Layer the slices of provolone or Swiss cheese over the onions.
Roll and Secure: Starting at the short end of the steak, roll it tightly into a log shape. Use kitchen twine to secure the roll at 1- to 2-inch intervals to hold the shape during cooking.
Slice Into Pinwheels: Preheat your oven to 400°F (200°C). Using a sharp knife, slice the steak roll into 1½- to 2-inch thick pinwheels.
Sear Pinwheels: Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add the pinwheels and sear for 2–3 minutes on each side until they develop a beautiful brown crust.
Roast in Oven: Transfer the skillet with the seared pinwheels into the preheated oven. Roast for 10–12 minutes until the steak reaches your desired level of doneness.
Rest and Serve: Remove the skillet from the oven and let the pinwheels rest for 5 minutes. Carefully remove the kitchen twine before plating and serving.

Notes

For added richness and a flavorful sauce, deglaze the pan with a splash of beef broth or red wine after searing the pinwheels. Reduce slightly and spoon over the pinwheels before serving.
You can grill the pinwheels instead of roasting them in the oven; grill over medium heat until cooked through, turning frequently to avoid burning.
Make sure to pound the flank steak evenly to ensure uniform cooking and easy rolling.
Use kitchen twine to secure the roll tightly to prevent it from unraveling during searing and roasting.