Mushroom and Blue Cheese Stuffed Flank Steak: Better Than a Steakhouse

A Sunflowers & Lavender Tried-and-True Review

This is not the first time making this for my husband and I. After watching an episode of Diners, Drive-Ins and Dives and seeing a stuffed rolled steak, I went on a hunt for a good recipe. I found this one from Countryside Cravings, and we have made it a handful of times now—we both absolutely love it!

The combination of earthy mushrooms and sharp blue cheese is incredible. It’s one of those dishes that looks very high-end but is surprisingly manageable for a home cook.

My Review: Gourmet Results for Busy Professionals

Even as empty nesters, our schedules stay packed. While the original recipe calls for a large flank steak and a wine reduction, I often make a few tweaks for a faster weeknight version. We frequently swap the flank for individual thin-sliced sirloin steaks to skip the heavy pounding and rolling time.

I also find that the steak and cheese are so flavorful on their own that we often skip the red wine sauce entirely. Whether you go with the full original version or my sirloin shortcut, the result is always a 10 out of 10. It’s the perfect "wow" meal without spending hours in the kitchen.

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Stuffed Flank Steak

A Sunflowers & Lavender Savory Favorite

Rating ⭐⭐⭐⭐⭐

Prep Time 30 Minutes

Style Oven Roasted

The Verdict

"The combination of blue cheese and mushrooms is unmatched. It feels like a high-end steakhouse meal made right at home."

Ingredients

• 1 (2 lb.) flank steak
• 2 tbsp butter & 2 tbsp olive oil (divided)
• 8 oz. baby portabella mushrooms (chopped)
• 5 cloves garlic (minced)
• 2 cups fresh baby spinach
• 1/2 cup blue cheese crumbles
• 1 cup beef broth (for the pan)
• Red Wine Sauce: 3/4 cup beef broth, 3/4 cup red wine, 1/2 tbsp butter

Instructions

1. Preheat oven to 375°F. Pound flank steak to roughly 10x13 inches. Season with salt and pepper.
2. Sauté mushrooms in 1 tbsp butter and oil for 5-7 mins. Add garlic, then stir in spinach until wilted. Let cool slightly.
3. Spread filling over steak, leaving a 1-inch border. Sprinkle with blue cheese. Roll tightly and secure with toothpicks.
4. Sear the roll in remaining butter/oil over high heat until browned on all sides.
5. Add 1 cup beef broth to the skillet. Bake for 25-30 mins (until 145°F). Rest 15 mins before slicing.
6. For Sauce: Boil drippings, broth, and wine in a pan for 10 mins (reduce by half). Whisk in butter and serve.

Recipe and base inspiration courtesy of Countryside Cravings.