Stuffed Flank Steak with Mushrooms and Prosciutto Recipe

If you’ve been on the hunt for a show-stopping dinner that’s packed with flavor and just a bit unexpected, you’re going to absolutely love this Stuffed Flank Steak with Mushrooms and Prosciutto Recipe. It’s one of those dishes I stumbled upon after a few tries, and let me tell you: the way the earthy wild mushrooms, salty prosciutto, and melty provolone come together in a tender flank steak roll… it’s pure magic. Trust me, once you try it, you’ll want to make it again and again for family dinners or special occasions.

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Ingredients You’ll Need

These ingredients are simple yet come together harmoniously to create a dish that’s rich, hearty, and refreshing at the same time. When you go shopping, look for the highest quality flank steak you can find—fresh and well-trimmed—and don’t rush on the mushrooms; wild mushrooms add depth that button mushrooms can’t quite match.

• Flank Steak: Choose a beefy, boneless flank steak that’s about 2 pounds; its lean and flat shape is perfect for rolling.
• Garlic: Fresh garlic adds a punch of aroma and flavor when sautéed with the mushrooms.
• Olive Oil: You’ll use this for sautéing and to help get a nice sear on the steak.
• Wild Mushrooms: Thinly sliced, they bring a tender earthiness that’s hard to beat.
• Fresh Arugula: Adds a peppery bite and a fresh contrast to the rich filling.
• Prosciutto: Thin slices melt inside the steak roll, giving a subtle saltiness and a silky texture.
• Provolone Cheese: Thin slices melt beautifully, binding the filling together and adding creamy indulgence.
• Flour: Used to help form a tasty crust when rubbed on the outside of the roll.
• Paprika: Adds mild smoky warmth to the seasoning mix.
• Salt and Pepper: Essential for seasoning inside and out.
• Kitchen Twine: To tie the rolled steak securely, so the filling stays put while cooking.

Variations

I’ve played around with this stuffed flank steak quite a bit, and I love encouraging you to personalize it for your taste or occasion. Whether you swap out ingredients or adjust seasonings, this method is a fantastic canvas for creativity.

• Mushroom Mix: Sometimes I swap wild mushrooms for cremini or shiitake when wild varieties aren’t available, and it still turns out fantastic.
• Cheese Choices: Feel free to experiment by using mozzarella or fontina if provolone isn’t on hand – just thin slices that melt well.
• Greens Swap: If you’re not a fan of arugula’s peppery edge, baby spinach is a milder alternative that works beautifully.
• Herb Infusion: Adding fresh thyme or rosemary into the mushroom sauté gives the filling a lovely aroma that my family goes crazy for.

How to Make Stuffed Flank Steak with Mushrooms and Prosciutto Recipe

Step 1: Sauté the Mushrooms to Deepen Their Flavor

Start by heating a large skillet over medium heat, then add 2 tablespoons of olive oil. Toss in the thinly sliced wild mushrooms and cook until they’re beautifully soft and browned, about 10 minutes. This step is important because sautéing helps release their rich, earthy flavor. Add the finely chopped garlic with a pinch of salt and pepper, cook for another 2 minutes, then remove the mixture from heat. Keep the pan handy; you’ll use it again shortly.

Step 2: Pound Your Flank Steak Thin and Even

Lay your flank steak out on a sturdy work surface and cover it tightly with plastic wrap. Then, grab a meat mallet or rolling pin and pound it until it’s about a 9×12-inch rectangle and roughly 1/4-inch thick. This not only tenderizes the meat but makes it easy to roll. Be gentle—your goal is even thickness without tearing the steak. I used to rush this part and ended up with uneven rolls, so patience here really pays off.

Step 3: Layer with Cheese, Mushrooms, Prosciutto, and Arugula

Place thin slices of provolone cheese evenly over the steak, leaving about 2 to 3 inches bare along one long edge—it’ll help you seal the roll later. Next, spread the sautéed mushrooms over the cheese, then lay down the prosciutto slices followed by fresh arugula leaves. Make sure your layers aren’t overstuffed to avoid the filling spilling when rolling. This mix of flavors is where this stuffed flank steak recipe really shines.

Step 4: Roll Up and Tie Your Steak Bundle

Starting from the long edge with the filling, carefully roll the steak into a tight log, pulling the bare edge over the roll to seal it. Use kitchen twine to tie the roll securely in four places—this keeps it together while it cooks. Then, mix the flour, paprika, salt, and pepper and rub this seasoning over the entire roll. This dry rub forms a tasty crust during searing and baking.

Step 5: Sear, Bake, and Rest for Juicy Perfection

Preheat your oven to 350°F. In the same skillet you used for the mushrooms, heat the remaining 2 tablespoons of olive oil over medium-high heat. Carefully place the steak roll in the pan and sear it for about 5 to 8 minutes, turning so each side is beautifully browned. This step locks in flavors and juices, and creates a gorgeous crust. Then, transfer the skillet to your preheated oven and bake for about 30 minutes, until the steak is cooked through and the cheese inside is melted. Once out of the oven, tent the roast with foil and let it rest for 10 minutes before slicing—this lets the juices redistribute and keeps the meat tender.

How to Serve Stuffed Flank Steak with Mushrooms and Prosciutto Recipe

Garnishes

I usually finish this dish with a sprinkle of fresh parsley or a drizzle of balsamic glaze to add a bit of brightness and acidity that perfectly balances the richness of the stuffing and steak. Thin lemon zest over the top can also bring a subtle fresh note that really wakes up the dish.

Side Dishes

My go-to sides include roasted garlic mashed potatoes and sautéed green beans or asparagus. The creamy potatoes soak up the juicy slices beautifully, while crisp greens add a fresh crunch that elevates the whole meal. You could also try a simple arugula salad with lemon vinaigrette for something lighter.

Creative Ways to Present

For holiday dinners or get-togethers, I love slicing the stuffed flank steak into neat rounds and fanning them out on a wooden board surrounded by sprinkled herbs or edible flowers—makes a stunning centerpiece. You can even serve it with a red wine reduction sauce drizzled artistically for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

After slicing, I like to store leftover pieces tightly wrapped in plastic wrap or in an airtight container in the fridge. They keep well for about 3 to 4 days, and the flavors actually deepen overnight—bonus! Just be sure to cool the steak completely before wrapping to avoid sogginess.

Freezing

I’ve frozen the whole stuffed steak roll before cooking by wrapping it tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to bake, thaw it overnight in the fridge before proceeding with searing and baking. Freezing after cooking works too—just slice and freeze separated pieces with parchment paper in between.

Reheating

To reheat, I gently warm slices in a low oven (about 300°F) covered with foil to keep them from drying out. Alternatively, a quick zap in the microwave with a damp paper towel over the top works well if you’re in a hurry. This keeps cheese melty and meat tender without overcooking.

FAQs

Final Thoughts

I absolutely love how this Stuffed Flank Steak with Mushrooms and Prosciutto Recipe comes together to deliver a restaurant-quality meal at home. When I first made it, I was amazed at how something seemingly fancy was actually quite manageable—and how quickly it disappeared from the plate! I hope you enjoy prepping this as much as digging in; it’s a guaranteed crowd-pleaser that feels like a warm hug on a plate. Give it a try, share it with your favorite people, and make some delicious memories.

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