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French Onion Steak Pinwheels Recipe

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4.9 from 87 reviews

French Onion Steak Pinwheels combine tender flank steak rolled with rich, caramelized onions and melted Gruyère cheese, baked to juicy perfection. This elegant and flavorful dish is perfect for a special dinner, offering a delightful twist on classic French onion flavors wrapped inside a savory steak roll.

Ingredients

Flank Steak

  • 1 1/2 pounds flank steak (butterflied and pounded thin)

Caramelized Onions

  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Additional

  • 1 cup shredded Gruyère or Swiss cheese
  • Butcher’s twine (for tying)

Instructions

  1. Caramelize the Onions: Heat olive oil and butter in a skillet over medium-low heat. Add thinly sliced onions, thyme, salt, and black pepper. Cook slowly, stirring occasionally, until onions are deeply golden and caramelized, about 25-30 minutes. Remove from heat and set aside.
  2. Prepare the Steak: Lay the butterflied and pounded thin flank steak flat on a clean surface. Evenly spread the caramelized onions over the steak, then sprinkle shredded Gruyère or Swiss cheese on top. Roll the steak tightly into a log shape.
  3. Secure the Roll: Use butcher’s twine to tie the rolled steak at 1-2 inch intervals to ensure it holds its shape during cooking.
  4. Slice into Pinwheels: Carefully slice the rolled steak into 1-inch thick pinwheels and place them cut side down on a baking sheet lined with parchment paper or a lightly greased baking tray.
  5. Bake the Pinwheels: Preheat the oven to 375°F (190°C). Bake the pinwheels for 20-25 minutes until the steak is cooked through to your preferred doneness and cheese is melted inside.
  6. Rest and Serve: Remove the pinwheels from the oven and let them rest for 5 minutes. Remove the butcher’s twine before serving to make slicing easier. Serve warm as a main dish or appetizer.

Notes

  • Use a sharp knife to butterfly and slice the flank steak evenly for consistent thickness.
  • Caramelize onions low and slow to develop deep, sweet flavor without burning.
  • If desired, substitute Gruyère with Swiss or another melting cheese for a different flavor profile.
  • Allow the pinwheels to rest after baking to let juices redistribute, ensuring tender bites.
  • Butcher’s twine can be removed after resting to make neat individual servings.

Find it online: https://oliviabakes.com/french-onion-steak-pinwheels-recipe/