Steak and Cheese Pinwheel

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Steak and Cheese Pinwheel - Cuso Cuts

People often call me the “guy with a grill.” And, honestly, it fits.

If it can be grilled, I’m going to give it a try. Beef, by far, is my favorite meat for smoking and barbecuing.

For this recipe, we’ll be making Steak and Cheese Pinwheel style (also called a roulade). As you might guess, roulade simply means “rolled.”

 

Ingredients

  • 3 lbs flank steak (serves 6)
  • Cuso’s Hot Honey BBQ Rub
  • Sliced green pepper
  • Sliced red pepper
  • Sliced onion
  • Shredded mozzarella cheese
  • Twine
  • Cuso’s Dirt® BBQ Rub

Instructions:

  1. Set up your smoker for 400 degrees F.
  2. Prepare the peppers using a cleaver (it makes short work of things!). It will also come in handy when portioning the steaks.
  3. Lay out the steak and pound it using a meat mallet. This aids with tenderness.
  4. Lay out the peppers and onions evenly along the steak.
  5. Sprinkle mozzarella cheese on top.
  6. Now, gently roll it up like a jelly roll.
  7. Secure the roll with twine in several locations.
  8. Cut the steaks to approximately 1 ½” thick. 
  9. Smoke them until they reach 130 degrees internally.
  10. Let them rest 5-10 minutes before serving
  11. If you’re looking for a sauce, try making a wine reduction. It matches perfectly. 

PitMaster’s Memo

You can use either flank steak or skirt steak for your steak and cheese pinwheel. I prefer the flank steak because it provides a wider surface area, and has plenty of flavor. Flank steak comes from a cow’s lower chest, and it won’t bite your budget as badly as other beef might. When you roll up a flank steak, it’s thicker and wider, whereas the skirt steak is longer and thinner, making it harder to keep the stuffing in place.

Side Dishes

  • Bacon-wrapped green bean bundles
  • Grilled Brussels with garlic and balsamic
  • Steamed fresh peas with butter
  • Rice Pilaf
  • Roasted carrots
  • Roasted mushroom and garlic salad

From the Bar

  • Club soda with a lime twist
  • Cola
  • Cranberry juice
  • Lager
  • Malbec
  • Merlot
  • Pale or Amber Ale
  • Shiraz
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Ingredients

  • 3 lbs flank steak (serves 6)
  • Cuso’s Hot Honey BBQ Rub
  • Sliced green pepper
  • Sliced red pepper
  • Sliced onion
  • Shredded mozzarella cheese
  • Twine
  • Cuso’s Dirt® BBQ Rub

Instructions:

  1. Set up your smoker for 400 degrees F.
  2. Prepare the peppers using a cleaver (it makes short work of things!). It will also come in handy when portioning the steaks.
  3. Lay out the steak and pound it using a meat mallet. This aids with tenderness.
  4. Lay out the peppers and onions evenly along the steak.
  5. Sprinkle mozzarella cheese on top.
  6. Now, gently roll it up like a jelly roll.
  7. Secure the roll with twine in several locations.
  8. Cut the steaks to approximately 1 ½” thick. 
  9. Smoke them until they reach 130 degrees internally.
  10. Let them rest 5-10 minutes before serving
  11. If you’re looking for a sauce, try making a wine reduction. It matches perfectly. 

Seasonings & BBQ Rubs, Handmade Chef Knives

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