These Italian Stuffed Steak Rolls are stuffed with green spinach, red peppers, gooey Mozzarella cheese and are made easily in your air fryer! It's one of those dishes that seems fancy and difficult but is actually a breeze to make.
What Makes These Italian Stuffed Steak Rolls So Great
Outside of being super fast to make, these Italian Stuffed Steak Rolls only take around 6 ingredients. If you don't count the salt and pepper, considering you add that to most every savory dish, it only takes 4 ingredients. They look like they take a lot more effort than that, don't they? Well, I assure you, they don't take very much effort and are incredibly delicious!
These Italian Stuffed Steak Rolls are so colorful with their green spinach, red peppers, and the gooey white Mozzarella—the same colors as the Italian flag. A coincidence? I think not! Here are the benefits of having a kid who was obsessed with National Flags—I actually remember some of them. More importantly though, this is a great way to get meat, cheese, and veggies all in one swoop.
I suggest you buy a flank steak and slice it in half horizontally, and use the other half for the German Rouladen-style steak rolls, which will also keep you from having to pound the steak. Less work and you get a second entire dinner out of the same portion of steak? Definitely a win/win when it comes to this recipe, am I right?
How To Make Italian Stuffed Steak Rolls
- Place the flank steak into a bowl. Add oil, Italian seasoning, garlic, salt, and pepper. Mix well to ensure the steak is covered with the seasonings. Allow the steak to marinate for 30 minutes, or up to 24 hour in the refrigerator.
- Place the steak on a flat surface.
- Spread the spinach evenly over steak, leaving a 1/4 inch border at the edge. Cover with red pepper, and then cheese.
- Roll up the steak as tightly as you can, ending seam side down. Using a sharp knife, cut the roll in half so that you can better fit it into your air fryer basket.
- Set your air fryer to 400F for 8-10 minutes, or until your steak has reached an internal temperature of 145F. It is critical to not overcook skirt steak, so as to not toughen the meat.
- Let the steak rest for 10 minutes and serve.
Tips And Tricks For Making Italian Stuffed Steak Rolls
- When rolling the steak, make sure the grain of the meat is running horizontally. This makes it easier to roll as well as it makes it less likely that it will unravel while it's cooking.
- If you have trouble getting the rolls to stay rolls, you can use toothpicks to ensure that they hold together while cooking them. Just don't forget to remove the toothpicks before serving them.
- If the cut of flank steak you have is too thick, you can butterfly the flank steak (cut it in half horizontally). It also helps if you pound the meat flat with a meat tenderizer, rolling pin or whatever else you have in your kitchen that works as a makeshift tenderizer.
- I suggest you buy a flank steak and slice it in half horizontally, and use the other half for the German Rouladen-style steak rolls, which will also keep you from having to pound the steak.
Looking For More Delectable Italian Dishes?
- Check out my Tuscan Ribollita Bean Soup. It's a wonderfully filling and hearty soup that's bursting with flavor!
- This Italian Sausage Soup recipe gives you all the flavors of Zuppa Toscana without all the carbs!
- My Instant Pot Zucchini Lasagna Recipe is another great way to get your Italian food fix while keeping things keto friendly.
- This Tuscan Chicken recipe is creamy, garlicky, comforting chicken perfection! It's one of those dishes that you won't be able to stop eating, and it's low carb as well so you don't have to feel guilty for doing so!
So the next time you're looking to impress some guests with a delicious meal but don't want to put a ton of effort into it, make these delightful Italian Stuffed Steak Rolls! Make sure to share this recipe with your friends on Facebook or Pinterest if you enjoyed it!
Equipment
Ingredients
- 1 pound flank steak, about 1/4-1/2 inch thick
- 1 tablespoon Oil
- 2 teaspoons Minced Garlic
- 2 teaspoons Italian Seasoning
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
For the filling
- 1.5 cup Frozen Spinach, defrosted
- 1/2 cup diced roasted red pepper
- 1 cup shredded mozzarella cheese
Instructions
- Place the flank steak into a bowl. Add oil, Italian seasoning, garlic, salt, and pepper. Mix well to ensure the steak is covered with the seasonings. Allow the steak to marinate for 30 minutes, or up to 24 hour in the refrigerator.
- Place the steak on a flat surface.
- Spread the spinach evenly over steak, leaving a 1/4 inch border at the edge. Cover with red pepper, and then cheese.
- Roll up the steak as tightly as you can, ending seam side down. Using a sharp knife, cut the roll in half so that you can better fit it into your air fryer basket.
- Set your air fryer to 400F for 8-10 minutes, or until your steak has reached an internal temperature of 145F. It is critical to not overcook skirt steak, so as to not toughen the meat.
- Let the steak rest for 10 minutes and serve.
- When rolling the steak, make sure the grain of the meat is running horizontally. This makes it easier to roll as well as it makes it less likely that it will unravel while it's cooking.
- If you have trouble getting the rolls to stay rolls, you can use toothpicks to ensure that they hold together while cooking them. Just don't forget to remove the toothpicks before serving them.
- If the cut of flank steak you have is too thick, you can butterfly the flank steak (cut it in half horizontally). It also helps if you pound the meat flat with a meat tenderizer, rolling pin or whatever else you have in your kitchen that works as a makeshift tenderizer.
- I suggest you buy a flank steak and slice it in half horizontally, and use the other half for the German Rouladen-style steak rolls, which will also keep you from having to pound the steak.
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Nutrition
Originally Published September 11, 2019
If you enjoyed this air fryer recipe, make sure to check out my Air Fryer Cookbook!
Starlene
This was fantastic! Even my picky son liked it. I didn't have flank steak so I butterflied the flat iron steaks I had. It took twice as long to cook but still came out beautifully. And despite looking very fancy, it is an easy recipe. Love it!!
Monica
how would you recommend cooking this if you don't have an air fryer
David Centner
My sister tells me that flank steak is worth the extra two or three bucks. We both have the Ninja Foodi and want to try making this using the air fryer function. Since I am leery of the PUFAs in commercial salad dressing, I'll make my own marinade. I've made braciola many times in the past, so I have no doubt that your recipe is very good. I think if I were to use round steak, I would sear the meat and pressure braise it with about half a cup each of red wine and beef broth.
David Centner
Italians wold often steam the spinach and squeeze out excess juice. I can get thinly sliced top round at our market for less than the price of flank steak. Would using it change the cooking time? Finally, I have just learned I have to avoid milk--maybe mozzarella di buffalo would be okay--but for those who cannot eat cheese, can you suggest a substitute? I am thinking of tapenade, but I wonder if a thin omelet would work, too.
URVASHI PITRE
I think a meat thermometer will be your friend if you switch meats around although a top round should work well. I’m trying to think of an alternative to the cheese. I wonder if you’re not better off just leaving it off all together. Maybe a squeeze or two of lemon juice in the spinach will give is a slight tang instead.
Ashley
WOW! Love this!
Ashley
This is amazing!