Steak and Cheese Pinwheel
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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:
- Set up your smoker for 400 degrees F.
- Prepare the peppers using a cleaver (it makes short work of things!). It will also come in handy when portioning the steaks.
- Lay out the steak and pound it using a meat mallet. This aids with tenderness.
- Lay out the peppers and onions evenly along the steak.
- Sprinkle mozzarella cheese on top.
- Now, gently roll it up like a jelly roll.
- Secure the roll with twine in several locations.
- Cut the steaks to approximately 1 ½” thick.
- Smoke them until they reach 130 degrees internally.
- Let them rest 5-10 minutes before serving
- 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
