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Creamy Italian Pinwheel Steaks | No Thanks to Cake

This is a fun twist on
Servings 4


  • 2 8-oz. skirt steaks
  • ½ cup 1/3-less-fat cream cheese, softened
  • ¼ cup sun-dried tomatoes, packed without oil
  • ¼ cup Parmigiano-Reggiano cheese, shredded
  • 2 cups spinach, fresh
  • ¼ tsp. salt
  • ¼ tsp. black pepper, freshly ground
  • cooking spray


  • Preheat oven to 425 degrees.
  • Place steaks between 2 sheets of plastic wrap and pound to 1/16-inch thickness using a meat mallet or small heavy skillet.  Sprinkle steaks with salt and pepper.
  • Place cream cheese, sun-dried tomatoes, and Parmigiano-Reggiano in a blender of food processor; process until blended.  Spread 1/2 of cheese mixture on each steak.
  • Top with spinach.  Roll up steaks; secure with wooden picks.  Cut each roll in half crosswise.
  • Heat a large cast-iron skillet over medium high heat.  Coat pan with cooking spray.  Add rolls to pan; cook 6 to 7 minutes or until browned, turning frequently.
  • Place pan in the oven.  Bake at 425 degrees for 10 minutes or until desired degree of doneness.