Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons canola oil, divided
  • 4 cloves garlic, minced
  • 2 Vidalia onions, chopped
  • 1/2 tablespoon Italian seasoning
  • 2 cups baby portobello mushrooms, thinly sliced
  • 2 pounds flank steak
  • 1 (4 oz.) package baby spinach
  • 9 slices provolone cheese
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Preheat oven to 350º F.
  • Heat 1 tablespoon canola oil in a large pan or skillet over medium-high heat, then sauté onions and mushroom for 6-8 minutes, or until softened.
  • Season generously with salt and pepper and stir in Italian seasoning.
  • Once softened, add garlic and cook for another 10 minutes, or until onions start to caramelize.
  • Lay flank steak on cutting board and season both sides generously with salt and pepper.
  • Spread sautéed veggies on top of steak, then cover with a layer of spinach and a layer of provolone.
  • Press down gently, then roll into a tight roll. Note: make sure grain of meat is running horizontally.
  • Use skewers or toothpicks to keep roll in place, then slice into 6 rolls.
  • Heat remaining oil in a large pan or skillet over high heat and sear steak rolls for 1-2 minutes on each side, or until browned.
  • Transfer steak rolls to oven and bake for 12-14 minutes, or until medium rare.
  • Remove from oven and let rest 5-10 minutes before serving.