Hey friends, gather around the kitchen counter because I’m about to share one of my favorite recipes: Gorgonzola-Stuffed Steak Roll-Ups. I stumbled upon this dish years ago when I wanted to elevate a simple steak dinner into something unforgettable. Let me tell you, the first time I served these at a dinner party, my guests were floored by the flavors and presentation. It’s become my secret weapon for impressing without slaving away for hours.

Why I Love This Dish

These roll-ups are a game-changer. They take affordable cuts like flank or skirt steak and turn them into a gourmet masterpiece. The creamy Gorgonzola and fresh spinach create a perfect balance of richness and freshness. Plus, they’re surprisingly quick to make, so you can whip them up for a weeknight or a special occasion.

Gorgonzola-Stuffed Steak Roll-Ups Recipes

Ingredients: My Picks and Tips

For the steak, I always choose flank or skirt steak. They’re thin, easy to roll, and packed with beefy flavor. Ask your butcher to slice them thinly, or use a sharp knife at home. If you’re feeling fancy, marinate the steak in olive oil and garlic for 30 minutes—it adds depth.

Gorgonzola Dolce is my go-to cheese. It’s milder and creamier than regular Gorgonzola, blending beautifully with the steak. You can find it at most cheese counters or specialty stores like Whole Foods. If you prefer a bolder kick, regular Gorgonzola works too.

Fresh baby spinach is my choice for the filling. It’s tender, vibrant, and doesn’t need pre-cooking. For extra flavor, I sometimes add sun-dried tomatoes for a tangy sweetness or caramelized onions for a rich, savory note.

Here’s what you’ll need:

• 1 1/2 pounds flank or skirt steak, thinly sliced
• 1/2 cup crumbled Gorgonzola Dolce
• 1 cup fresh baby spinach
• 1/4 cup sun-dried tomatoes, chopped (optional)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon balsamic glaze (optional)
• Toothpicks or kitchen twine

Preparation: Step-by-Step

Let’s get cooking! Start by laying your steak slices on a cutting board. Season both sides with salt, pepper, and oregano. If you’re using garlic, rub it into the steak for extra flavor.

Next, layer the filling. Spread a thin layer of crumbled Gorgonzola over each steak slice, leaving a small border. Add a handful of spinach leaves and a sprinkle of sun-dried tomatoes if you’re using them. Don’t overstuff—it makes rolling tricky.

Roll each steak tightly, starting from the narrow end. Secure with toothpicks or tie with kitchen twine. I prefer toothpicks for quick prep, but twine gives a cleaner look.

Heat olive oil in a large skillet over medium-high heat. Sear the roll-ups for 3-4 minutes per side until golden brown. For medium-rare, finish them in a 375°F oven for 10-15 minutes, or until they reach 130-135°F internally.

Let the roll-ups rest for 5 minutes. Remove the toothpicks or twine, then slice into pinwheels. Drizzle with balsamic glaze for a fancy touch.

Cooking Variations

I usually sear and bake my Gorgonzola-Stuffed Steak Roll-Ups, but you’ve got options. Grilling adds a smoky flavor—perfect for summer barbecues. Just grill over medium heat for 4-5 minutes per side. You can also cook them entirely on the stovetop, lowering the heat after searing to cook through gently.

Stuffing Variations: Mix It Up

One thing I love about this recipe is how easy it is to switch up the filling. Here’s a comparison of my favorite stuffing options:

Stuffing Option	Ingredients	Flavor Profile
Classic	Gorgonzola, Spinach	Creamy, earthy, with a slight bite from the cheese
Tomato-Garlic	Gorgonzola, Sun-Dried Tomatoes, Garlic	Tangy, savory, with rich umami from tomatoes and garlic
Mushroom-Herb	Gorgonzola, Mushrooms, Thyme or Rosemary	Earthy, aromatic, with depth from mushrooms and herbs

The classic version is my default for its simplicity. The tomato-garlic option is great for a Mediterranean vibe, while the mushroom-herb combo feels cozy and perfect for fall dinners.

Serving Suggestions

These roll-ups are a showstopper on their own, but the right sides make them shine. I love pairing them with roasted asparagus or Brussels sprouts—their slight bitterness complements the rich cheese. A simple arugula salad with lemon vinaigrette adds a fresh, zesty contrast.

For heartier meals, creamy mashed potatoes or garlic bread soak up the juices beautifully. Arrange the sliced roll-ups on a white plate, garnish with parsley, and watch your guests’ jaws drop. If you’re drizzling balsamic glaze, do it sparingly—it’s potent!

Wine Pairings

A bold red wine is my go-to with this dish. A Malbec, like one from Catena Zapata, has fruity notes that balance the Gorgonzola’s richness. Cabernet Sauvignon or Merlot also work well for red wine lovers.

If you prefer white, a lightly oaked Chardonnay cuts through the creaminess. For a lighter option, try a crisp Sauvignon Blanc. I once paired these with a Riesling for a friend who loves sweet wines, and it was surprisingly delightful.

Tips and Tricks

Here are some tricks I’ve picked up over the years:

• Room Temperature Steak: Let the steak sit out for 20-30 minutes before cooking. It ensures even cooking and keeps it juicy.
• Don’t Overstuff: Too much filling makes rolling messy. Keep it light for tight, neat rolls.
• Secure Tightly: Use toothpicks or twine to prevent unraveling. Remove them before serving to avoid surprises.
• Rest the Meat: Let the roll-ups rest for 5 minutes post-cooking. It locks in the juices.
• Make Ahead: Assemble the roll-ups up to a day in advance. Store in the fridge, covered, until ready to cook.

For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10-15 minutes—avoid the microwave to keep the steak tender.

Why Gorgonzola-Stuffed Steak Roll-Ups Shine

What makes this dish special is its wow factor. The pinwheel slices reveal a vibrant filling that looks as good as it tastes. It’s also budget-friendly—flank steak is affordable, yet the dish feels like something from a high-end restaurant.

Compared to a plain grilled steak, these roll-ups add texture and flavor in every bite. The creamy cheese and fresh spinach elevate the beef, making it perfect for special occasions or when you want to treat yourself.

Decision-Making: Why Choose This Dish

Let’s break down why Gorgonzola-Stuffed Steak Roll-Ups are the right choice for your next meal:

• Occasion: Ideal for dinner parties, date nights, or family dinners. It feels special but isn’t overly complicated.
• Skill Level: Intermediate. Rolling the steak takes a bit of practice, but the steps are straightforward.
• Time: About 35-40 minutes total, making it feasible for weeknights or weekends.
• Dietary Needs: Easily adapted for low-carb diets by skipping starchy sides. Check cheese labels for gluten-free diets.
• Wow Factor: High. The sliced pinwheels are visually stunning, and the flavors impress every time.

If you’re choosing between this and other steak dishes, like a classic grilled ribeye or a beef Wellington, here’s why these roll-ups stand out. Unlike a plain steak, they offer a surprise filling that adds complexity. Compared to beef Wellington, they’re much quicker to prepare and don’t require pastry skills.

For a smaller gathering, these roll-ups are more manageable than a large roast, as noted in a Serious Eats recipe. They’re also more versatile than other stuffed steak recipes, like those with mushroom cream sauce, because you can tweak the filling to suit your taste.

Final Thoughts

Gorgonzola-Stuffed Steak Roll-Ups are my go-to when I want to serve something memorable without a ton of effort. They’re a perfect blend of elegance and ease, with flavors that keep everyone coming back for more. Try them for your next dinner, and I bet they’ll become a staple in your kitchen too.