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French Onion Steak Pinwheels Recipe

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4.8 from 69 reviews

French Onion Steak Pinwheels combine tender, butterflied flank steak rolled with sweet caramelized onions and melted Gruyère cheese. This savory, elegant dish is perfect for a special dinner, featuring a comforting blend of rich flavors and a visually appealing presentation.

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)
  • 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 Onions: Heat olive oil and butter in a skillet over medium heat, add the thinly sliced onions, thyme, salt, and black pepper. Cook slowly, stirring occasionally, until onions are deeply browned and caramelized, about 20-25 minutes. Remove from heat and set aside to cool.
  2. Prepare Steak: Lay the butterflied and pounded flank steak flat on a clean surface. Evenly spread the caramelized onions over the surface of the steak, then sprinkle the shredded Gruyère cheese on top. Tightly roll the steak into a log shape, starting from one edge, and secure it firmly with butcher’s twine at regular intervals to hold the pinwheel shape.
  3. Bake: Preheat the oven to 375°F (190°C). Slice the rolled steak into approximately 1 to 1 1/2 inch thick pinwheels. Place the pinwheels cut side up on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 20-25 minutes, or until the steak is cooked to your desired doneness and the cheese is melted and bubbly.
  4. Serve: Remove the pinwheels from the oven and let them rest for 5 minutes. Carefully remove the butcher’s twine before serving. Slice further if desired and serve warm to enjoy the melty cheese and sweet onion flavors inside tender steak spirals.

Notes

  • For best results, use a sharp knife to butterfly and slice the steak evenly.
  • Caramelizing onions slowly develops their sweetness and depth of flavor—don’t rush this step.
  • Gruyère cheese melts beautifully but Swiss cheese is a great alternative if preferred.
  • You can prepare the caramelized onions a day ahead to save time on cooking day.
  • Letting the pinwheels rest after baking helps the juices redistribute for juicier meat.
  • Ensure the butcher’s twine is tied tightly but not too tight to avoid crushing the pinwheels.

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