Steak Pinwheels W/ Sun-Dried Tomato Stuffing

"Original recipe from Food Network but tweaked. This is a good recipe for company as it looks as if it is a lot of work but isn't and is delicious. The stuffing was actually enough for two top round steaks so was able to freeze one for another day as there were only 3 or us for dinner tonight. Time does not include marinade time."
photo by Wildflour photo by Wildflour
photo by Wildflour
photo by Wildflour photo by Wildflour
Ready In:


  • 1 (14 ounce) can beef broth or (14 ounce) can chicken broth
  • 34 - 1 cup sun-dried tomato (not packed in oil)
  • 14 cup butter
  • 1 (6 1/2 ounce) package seasoned stuffing mix
  • 1 (1 1/4 lb) top round beef or (1 1/4 lb) skirt steaks
  • 12 cup steak marinade (Dale's sauce if available)
  • salt and pepper, if necessary


  • Marinade steak in Dale's sauce for approximately 30 minutes. (This is a salty sauce so isn't necessary to salt and pepper steak.).
  • Put broth, sun-dried tomatoes and butter into sauce pan and bring to a boil over medium-high heat. (let tomatoes plump if necessary for 15 minutes or so, til tender). Bring back to boil and stir in stuffing (I use Pepperidge Farms Corn Bread stuffing). Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing w/fork. Let stuffing cool completely.
  • Heat oven to 425 degrees F.
  • Lay steak flat. Cover evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclose stuffing completely. Skewer seam w/toothpicks. Place steak roll seam side down, on foil covered cookie sheet. Sprinkle w/salt and pepper if necessary (Marinade may be salty and spicy enough) Roast until steak is golden brown and cooked through, about 40 minutes.

Questions & Replies

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  1. CharityAnn
    The pictures of this looked so good and I'd never tried cooking anything like it before-I thought it was awesome. I'm sorry I didn't follow the recipe exactly, but maybe someone else will try it knowing it can still turn out fantastic without getting expensive. I roasted about a cup of cherry tomatoes with olive oil, salt and pepper and garlic powder until they burst. I chopped those up and added them to the stuffing-the more tomatoes you add to the stuffing, the better IMHO. I actually used carne asada that was pre-sliced. They are thin and about 9 inches long. I marinated them about half a day in Weber's Sun-dried tomato garlic pesto (seasoning packet). Then I placed the stuffing on top of each one, secured with toothpicks and baked them at 425 for about 20 minutes. Oh I also rolled up a small stick of parm in each one. The flavor was amazing enough that everybody loved it. Thank you so much, its a recipe to be proud of =)
  2. Chef Mommie
    Wildflour made this look and sound so good that I had to try it. It really is very good! Delicious actually!!! I used the flank steak also. It was great, but expensive. The only problem I had was that right before it was done, all the toothpicks popped loose and it finished cooking open. My dh has requested that I make this again. Next I think I will try it with the top round steaks you suggest. Thank you for posting!
  3. Wildflour
    TO DIE FOR!!!!!!!!!!!! OMG!!!!!!!!! A MUST try folks!!!!!!!! I used flank steak and it was VERY tender to our surprise!!!!!! (I made sure that I rolled it from the long end with the grain running lengthwise, so that when you slice it, you are cutting across the grain. It was VERY tender!!!!!) The time and temps were RIGHT ON, too! It was PERFECTLY rare/med-rare to absolute perfection!!!! This will DEFINATELY be made for company, but I think hubby and I will be enjoying this one just for ourselves as well, for years to come!!! Thank you SO MUCH for an OUTSTANDING recipe!!!!!!!!!! 20 stars if I could!!!!!!!!!! :)


Widow. Sharing a home w/daughter, son-in-law and 2 grandsons. My daughter does the cleaning and I do the cooking; works great for us. Since retiring several years ago, I took up painting; oils and watercolors....keeps me out of trouble.
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