Bacon-wrapped cheesy steak pinwheels
BACON WRAPPED CHEESY STEAK PINWHEELS
There are moments when you just want to go all out in the kitchen—something indulgent, full of flavor, and a little bit dramatic on the plate. Picture this: tender flank or skirt steak pounded thin, seasoned just right, and layered with creamy sour cream, fragrant garlic, and gooey cheese. Then it’s rolled up like a savory gift, wrapped in smoky bacon, and cooked until the outside is crisp and the inside is melty perfection.It’s the kind of recipe that earns you applause at backyard BBQs or family dinners. And the best part? It’s surprisingly simple to make—no fancy skills required, just a little rolling, wrapping, and patience while it cooks.Whether you toss it on the grill for a smoky char or roast it in the oven for no-fuss ease, the end result is a juicy, cheesy, bacon-crisped masterpiece. Serve it hot, slice it thick, and watch it disappear.The combination of smoky bacon, juicy steak, creamy garlic-sour cream spread, and gooey melted cheese is perfect for a special dinner or your next backyard barbecue. It’s a crowd-pleaser that feels fancy but is incredibly doable—perfect for impressing without stress.Want to add a twist? Try swapping the cheddar or provolone for mozzarella for a stretchy, cheesy pull, or use pepper jack for a spicy kick. You can also toss in some fresh herbs like parsley or thyme inside the roulade for an extra layer of flavor. For a lighter option, serve with a zesty chimichurri sauce to cut through the richness. Roll in any filling you'd like to make it completely yours—sautéed onions, cream cheese and spinach, mushrooms and sour cream, or simply follow the recipe if you are on a clean carnivore-eating journey. Pair it with a crisp salad or some garlic mashed potatoes, and you’ve got a meal that’s sure to impress.Bon appétit! Your fork is waiting!
Equipment
- kitchen twine or toothpicks optional
Ingredients
- 2 lbs flank or skirt steak
- 6-8 slices bacon enough to wrap the pinwheels fully
- 2–3 cloves garlic grated or finely minced
- 1 tsp salt to taste
- ½ tsp freshly ground black pepper to taste
- ⅓ cup sour cream
- 4–5 slices cheese cheddar, provolone, or your favorite melty cheese
Instructions
- Gather all the ingredients.
- Using a meat mallet, pound the steak to an even thickness of about ½ inch to tenderize and flatten it for rolling. You can place plastic wrap over it for easier cleanup.
- Season both sides of the steak generously with salt and black pepper.
- Spread the grated garlic evenly over the seasoned side.
- Next, spread a thin layer of sour cream over the garlic.
- Lay the cheese slices evenly over the sour cream, covering the entire surface.
- Starting from one long edge, tightly roll the steak into a log, ensuring the filling stays in place. Set aside.
- Lay the bacon strips side by side on a clean surface, slightly overlapping. Place the steak roulade at one end and roll it up in the bacon strips to cover completely. Secure with toothpicks or kitchen twine if needed to hold the shape.
- Grill Method: Preheat your grill with one side on high heat and the other side set for indirect heat (medium-low, about 300°F). Place the meat log on the indirect heat side. Cook for 20–30 minutes, turning occasionally, until the internal temperature reaches your desired doneness (135°F for medium-rare, 145°F for medium) and the bacon is crispy. Sear briefly on the high-heat side for 1–2 minutes per side for extra crispiness, if desired.Oven Method (Alternative): Preheat the oven to 425°F. Place the meat log on a wire rack set over a baking sheet. Bake for 25–35 minutes, or until the internal temperature reaches your desired doneness (135°F for medium-rare, 145°F for medium) and the bacon is crispy.
- Remove the meat roulade from the grill or oven and let it rest for 5 minutes. Remove toothpicks/skewers, slice into rounds, and serve hot.Pair pinwheels with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
Video
Notes
Choose the Right Steak: Flank or skirt steak works best because they’re thin, flavorful, and easy to roll.
Pound Evenly: Pounding the steak ensures it cooks uniformly and makes rolling a breeze. Aim for an even ¼-inch thickness.
Don’t Skip the Rest: Letting the pinwheels rest for 5 minutes after cooking keeps them juicy and makes slicing easier.
Grill or Oven?: Grilling gives that smoky, charred flavor, but the oven method is just as delicious and super convenient. If grilling, use indirect heat to avoid burning the bacon while ensuring the steak cooks through.
Making Ahead: Assemble the roulade and refrigerate until ready to cook.
Nutrition
Serving: 1servingCalories: 366kcalCarbohydrates: 2gProtein: 49gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 149mgSodium: 715mgPotassium: 811mgFiber: 0.1gSugar: 1gVitamin A: 125IUVitamin C: 1mgCalcium: 71mgIron: 4mg
Tried this recipe?Don't forget to Like and Share!
