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Mushroom Stuffed Flank Steak is the kind of dinner that earns you bonus points without requiring a culinary degree. It’s a gorgeous rolled roast stuffed with garlicky mushrooms, and herbs, then roasted until tender.
Think of it as an elegant main dish that doesn’t take itself too seriously. If you’re tired of your steak routine, this is your upgrade. And yes, it slices up beautifully for that “wow” moment at the table. Trust me, this one delivers flavor and flair without fuss.
Here is Why This Mushroom Stuffed Flank Steak Recipe Works
- Straightforward: No special equipment or tricky techniques; just solid kitchen basics.
- That Stuffing: The stuffing is packed with umami from two types of mushrooms, fresh herbs, and buttery shallots.
- Extra Umami: Browning the outside before roasting adds a deep, savory crust that takes the flavor up a notch.
- Make Ahead Ease: You can prep it ahead of time and roast it when you’re ready, making it dinner-party-friendly (or Wednesday-night worthy).
Serve this dinner with my mustard roasted carrots and roasted asparagus.
The Ingredients
Meat: Flank steak
Produce: Crimini mushrooms, button mushrooms, shallots, garlic, fresh thyme
Pantry: Olive oil, Panko breadcrumbs
Spices and seasonings: Salt, black pepper
Condiments: Dijon mustard
Refrigerated: Egg, Butter
Other: butcher’s twine
Recipe Variations
Spinach & Feta Flank Steak Roll: Add 1 cup sautéed spinach and ½ cup crumbled feta to the mushroom mixture.
Blue Cheese & Caramelized Onion Steak Roll: Swap the Dijon for a smear of horseradish cream, and mix ⅓ cup blue cheese crumbles and caramelized onions into the filling.
Sun-Dried Tomato & Goat Cheese Steak Roll: Stir in ¼ cup chopped sun-dried tomatoes and ⅓ cup soft goat cheese with the mushroom mixture.
You might also like to try our flank steak tacos or our garlic butter steak bites.
Recipe Tips
Chill the steak for easier slicing: If the flank steak is a bit floppy and hard to butterfly, pop it in the freezer for 20–30 minutes. It firms up slightly, making it easier to slice cleanly without cutting all the way through.
Pound evenly but not too thin: You want it to be an even thickness, about ½ inch, so it rolls easily but still holds together during cooking.
If you’d like to marinate the beef, do it after butterflying and pounding the steak.
A simple marinade: mix ⅓ cup red wine vinegar, ⅓ cup soy sauce, and ½ cup olive oil. Marinate for up to 4 hours, then pat dry before continuing.
Don’t skip the twine: Toothpicks or skewers might seem like a shortcut, but they won’t hold the roll as evenly.
Use a meat thermometer: Flank steak is best medium-rare or medium. Overcooking can make it tough. Pull it at 130°F for medium-rare; it’ll rise a few degrees as it rests.
Make ahead: You can prep and roll the stuffed steak a day in advance. Wrap it tightly and refrigerate. Just bring it to room temp for 30–45 minutes before browning and roasting.
Storing Leftovers
- Fridge: Wrap leftover steak slices tightly in foil or an airtight container and refrigerate for up to 4 days.
- To freeze, wrap the whole roll (or slices) in plastic wrap, then foil, and store in a freezer-safe bag for up to 2 months.
- To reheat, thaw overnight in the fridge (if frozen), then warm in a 300°F oven, covered, with a splash of broth to keep it moist.
Beef Roll with Mushrooms
This Mushroom Stuffed Flank Steak checks all the boxes—it’s flavorful, eye-catching, and easier than it looks. Whether you’re trying to impress guests or just shake up your dinner routine, it brings restaurant vibes without the hassle. And hey, leftovers are pretty great too.
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Mushroom Stuffed Flank Steak
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Ingredients
For the Flank Steak
- 2-½ pound flank steak
- ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 3 tablespoons Dijon mustard
For the Filling
- 2 tablespoons butter
- 8 ounces crimini mushrooms, sliced
- 4 tablespoons olive oil, divided
- 3 shallots, thinly sliced
- 2 garlic cloves , grated or minced
- 8 ounces button mushrooms, finely chopped
- 3 tablespoons fresh thyme leaves
- ½ cup Panko breadcrumbs
- 1 large egg
For Assembly
- Butcher’s twine
Instructions
Butterfly and Season the Flank Steak
- Place the steak on a cutting board. Slice it horizontally, starting at the thicker side, almost all the way through; stop about 1 inch from the edge. Open it up like a book. Use a meat mallet to pound the steak to an even thickness, focusing on the thicker areas.
- Season both sides with salt and pepper, then spread Dijon mustard evenly over the surface. Set aside.
Prepare the Filling
- Melt the butter in a large skillet over medium heat. Add the sliced crimini mushrooms and sauté until lightly golden. Transfer to a plate and set aside.
- In the same skillet, add 2 tablespoons of olive oil. Sauté the shallots until soft, then add the garlic and cook for about 30 seconds until fragrant.
- Add the finely chopped button mushrooms and cook until the moisture evaporates and the mixture looks dry. Stir in the thyme. Remove from heat and let cool for 5–10 minutes.
- Once cooled, stir in the breadcrumbs. In a small bowl, whisk the egg with 1 tablespoon of water, then mix it into the mushroom filling until well combined.
Assemble and Cook
- Preheat oven to 425°F.
- Spread the mushroom filling over the surface of the prepared steak. Top with the reserved sliced mushrooms.
- Starting from the long edge closest to you, roll the steak up tightly into a log. Place it seam side down and tie with butcher’s twine in 3 to 4 places to hold it together.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef roll on all sides, using tongs to turn it.
- Transfer the steak roll to a rimmed baking sheet. Roast in the oven for 20–25 minutes, or until the internal temperature reaches 130°F for medium-rare.
- Remove from the oven, tent loosely with foil, and let it rest for 10 minutes. Cut and remove the twine, then slice the steak roll and arrange on a serving platter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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