Stuffed Flank Steak with Mushrooms and Prosciutto Recipe

If you’re craving a dish that’s equal parts elegant and hearty, you’re going to love this Stuffed Flank Steak with Mushrooms and Prosciutto Recipe. It’s one of those meals that instantly feels special but isn’t complicated to make—even on a weeknight if you’re feeling ambitious. I absolutely adore how the rich prosciutto and earthy wild mushrooms combine inside the tender flank steak, all tied together with melted provolone and fresh arugula. Once you try it, I guarantee you’ll be looking for occasions to make this again and again.

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Ingredients You’ll Need

The beauty of this Stuffed Flank Steak with Mushrooms and Prosciutto Recipe lies in its simple yet high-quality ingredients. I always recommend sourcing fresh wild mushrooms for that deep earthy flavor, and the prosciutto adds just the right touch of saltiness that balances with the creamy provolone.

• Flank steak: This cut is lean but flavorful, and pounding it thin is the key to a tender roll.
• Garlic: Fresh is best to add aromatic depth to the sautéed mushrooms.
• Olive oil: I split the oil between sautéing and searing to maximize flavor.
• Wild mushrooms: Choose a mix like cremini, shiitake, or oyster for more texture and flavor layers.
• Fresh arugula: Adds a peppery freshness that brightens the richness of the filling.
• Prosciutto: Thinly sliced for a delicate, salty bite that pairs beautifully with the cheese.
• Provolone cheese: Use thin slices so it melts evenly inside the steak roll.
• Flour, paprika, salt, and pepper: These coat the outside of the roll, giving a flavorful crust once seared.
• Kitchen twine: Essential for keeping the steak roll tight and intact while cooking.

Variations

One of the things I love about this Stuffed Flank Steak with Mushrooms and Prosciutto Recipe is how easy it is to personalize. I often tweak the filling depending on what’s in season or what I have on hand. Don’t hesitate to make it your own!

• Mushroom Mix: I’ve used cremini alone or combined with shiitake for an even earthier flavor, and it’s terrific every time.
• Greens Swap: If you’re not a fan of arugula, baby spinach or kale work just as beautifully for a slightly different bite.
• Cheese Choices: When I want a smoky twist, I swap provolone for smoked gouda—it melts just as nicely.
• Spice it Up: Adding crushed red pepper flakes to the mushroom sauté is a personal favorite when I’m craving a little heat.

How to Make Stuffed Flank Steak with Mushrooms and Prosciutto Recipe

Step 1: Sauté the Mushrooms and Garlic

Start by heating a large skillet over medium heat and adding 2 tablespoons of olive oil. Toss in your thinly sliced wild mushrooms and sauté them gently until they release their moisture and become tender—about 10 minutes. This slow cook is what builds that deep, rich base flavor. Then add the minced garlic along with a pinch of salt and pepper, cooking for another 2 minutes until fragrant. Once done, set the mushrooms aside to cool slightly before assembly. Trust me, this pre-sautéed filling makes all the difference in bringing out the mushrooms’ natural umami.

Step 2: Prepare and Pound the Flank Steak

Lay the flank steak flat on a clean work surface and cover it with plastic wrap—this keeps things tidy and prevents any tearing. Using a meat mallet or even a rolling pin, pound the steak until it’s about 1/4-inch thick, shaping it roughly into a 9 by 12-inch rectangle. One trick I learned is to pound evenly and gently; too hard and you risk shredding the meat. You want a uniformly thin piece that will roll up easily and cook evenly.

Step 3: Layer the Filling

With the steak still covered on your work surface, lay down the slices of provolone cheese in a single layer, leaving about a 2- to 3-inch border along one long edge uncovered—this helps with sealing the roll later. Next, spread the sautéed mushrooms evenly over the cheese, followed by the slices of prosciutto, and finish with a handful of fresh arugula. The contrast between the salty prosciutto, earthy mushrooms, melty cheese, and peppery greens is what makes this recipe so addictive.

Step 4: Roll and Tie the Steak

Begin rolling the flank steak carefully from the edge that’s covered by ingredients, keeping it tight but gentle so nothing spills out. Once rolled, secure the roll in four places with kitchen twine to hold everything together during cooking. In a small bowl, mix the flour, paprika, salt, and pepper and rub this all over the outside of your steak roll. This seasoning crust adds a beautiful color and flavor when you sear it.

Step 5: Sear and Bake to Perfection

Preheat your oven to 350°F. Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Carefully place the steak roll in the pan and sear it for 5–8 minutes, turning frequently to get a nice golden-brown crust on all sides. Then, transfer the skillet straight to the oven and bake for 30 minutes, or until the steak is cooked through and the cheese inside has melted beautifully. When it’s done, tent it with foil and let it rest for 10 minutes—this step ensures the juices redistribute for the juiciest, most tender bites.

Step 6: Slice and Serve

After resting, carefully remove the kitchen twine and slice the stuffed flank steak into 1/2-inch thick rounds. Each slice reveals the gorgeous spiral of mushrooms, prosciutto, and cheese nestled inside. I love the look this creates on the plate—it’s just as stunning as it is delicious.

How to Serve Stuffed Flank Steak with Mushrooms and Prosciutto Recipe

Garnishes

I like to garnish the slices with a few fresh arugula leaves or sprinkle some flaky sea salt and cracked black pepper right before serving to brighten the flavors. A drizzle of balsamic glaze is a personal favorite for adding a touch of sweetness and acidity to balance the savory richness.

Side Dishes

This stuffed flank steak goes fabulously with roasted garlic mashed potatoes or creamy polenta for a comforting meal. I also often serve it with grilled asparagus or a crisp mixed green salad dressed in lemon vinaigrette to add freshness and texture contrast.

Creative Ways to Present

When I’ve made this for dinner parties, I slice the steak rolls and arrange them standing up on a platter to showcase the stunning spiral filling. It always impresses guests! You can also serve smaller medallions as elegant appetizers with toothpicks and a side of horseradish cream.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed flank steak stores well in an airtight container in the fridge for up to 3 days. I usually slice the leftovers before storing, making it easy to grab for quick lunches or a speedy dinner.

Freezing

I’ve frozen the steak roll before cooking with great results. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. When ready, thaw overnight in the fridge and then proceed with searing and baking as directed.

Reheating

To warm up leftovers, I recommend reheating gently in a covered skillet over low heat or in a low oven (about 300°F) to avoid drying out the steak. Microwave works in a pinch but can toughen the meat if overheated.

FAQs

Final Thoughts

This Stuffed Flank Steak with Mushrooms and Prosciutto Recipe holds a special place in my kitchen because it’s both stunning and comforting—which isn’t always easy to find in one dish. It’s the kind of meal I love making when I want to wow family or friends without spending hours in the kitchen. I hope you give it a try soon because I just know you’ll fall in love with how the flavors come together and the tender, juicy texture that makes every bite a delight.

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