Beef And Provolone Pinwheels Recipes

BEEF AND PROVOLONE PINWHEELS

Steps:

• Mix mayonnaise and garlic in small bowl. Spread mixture evenly over tortillas.
• Top tortillas with layers of spinach, beef, cheese and tomato; roll up tightly. Cut each tortilla into 12 pieces; secure with toothpicks. Serve immediately, or refrigerate until serving.

CHEESY ROAST BEEF PINWHEELS

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. , Spread rectangles with mustard. Top with cheese and roast beef, overlapping if needed, and, if desired, red pepper. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll crosswise into 4 slices; place on parchment-lined baking sheets, cut side down. Bake until pinwheels are golden brown and cheese is melted, 15-18 minutes. Serve warm., Freeze option: Cover and freeze cooled pinwheels on parchment-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake at 375° until heated through.

FLANK STEAK PINWHEELS

Steps:

• Take butterflied flank steak and season both sides with salt and pepper to taste. Spread garlic across the flank steak. Next add a layer of spinach across the steak, followed by a layer of cheese.
• Roll up the flank steak from the bottom. Secure with kitchen twine so that it does not unroll. Skewer the flank steak with toothpicks 2 inches apart. Slice flank steak into pinwheels.
• Preheat oven to 350
• Heat a cast iron on medium-high heat. Add 2 tbsp of olive oil to the pan and sear the pinwheels for 3 minutes per a side.
• Place skillet with flank steaks into the oven and cook for 8-10 minutes. Remove from oven and tent with aluminum foil to cool. Remove twine and toothpicks, then enjoy!

STEAK PINWHEELS

Steps:

• Fillet and pound out flank steak to roughly 3/8" thick.
• Season flank steak with salt and pepper on both sides then lay the flank steak on top of plastic wrap.
• Layer the prosciutto on top of the steak, then layer the provolone leaving a 1/2" of steak exposed on all sides.
• With the help of the plastic wrap tightly roll the flank steak, paying attention to not trap the plastic wrap in the roll.
• Remove the plastic wrap and cut the roll into 1 1/2" thick pinwheels. Skewer the pinwheels or use toothpicks or butcher twine to keep them together.
• On a hot gas grill sear the pinwheels on medium high heat for 2 minutes on each side. Lower the heat to medium-low, close the grill and continue to cook for 7-10 minutes or until the pinwheels reach an internal temperature of 130-135f for medium rare. Enjoy!

SPINACH FLANK STEAK PINWHEELS

Steps:

• Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic., In a small bowl, combine the spinach, cheese and sour cream; spread over steak to within 1/2 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices., Transfer to an ungreased baking sheet. Sprinkle with salt and pepper. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

HAM, ROAST BEEF AND PROVOLONE PINWHEEL SANDWICHES

Steps:

• In a small mixing bowl combine the mayonnaise and relish; give a good stir. Spread evenly over each tortilla.
• Top the tortillas with layers of spinach, onion, olives, ham, roast beef, provolone, tomato, salt and pepper; roll up tightly with seam side down. Cut each rolled tortilla into thirds and secure with toothpicks.
• Either serve immediately or refrigerate unitl ready to eat.
• Serve with your favorite cold potato or pasta salad, or a bag of chips for those who have to eat on the run.

FLANK STEAK PINWHEELS

Steps:

• In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
• Preheat the oven to 350 degrees F (175 degrees C).
• Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste.
• Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish.
• Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.