Steak and Cheese Pinwheel

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.”

Steak and Cheese Pinwheel 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.