Italian Cheese-Stuffed Flank Steak

Wisconsin Cheese Italian Cheese-Stuffed Flank Steak  Recipe
Active Time
1 Hour



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fontina or Romano can be used in this recipe.


  1. Heat oven to 300°F.
  2. Cut flank steak with a sharp knife horizontally from the long side to within 1/2 inch of edge. Open steak; cover with plastic wrap. Flatten to 1/4-inch thickness. Remove plastic wrap. Season with garlic powder, salt and pepper.
  3. Place the parsley, fontal, romano, pine nuts, bread crumbs and 2 garlic cloves into a food processor; cover and process until mixture is combined. While processing, slowly drizzle in 2 tablespoons olive oil until blended.
  4. Spread cheese mixture over steak to within 1/2 inch of edges. Roll up tightly, jelly-roll style, starting with a long side. Secure with twine. Season with salt and pepper.
  5. Warm remaining olive oil in a large ovenproof Dutch oven over medium-high heat. Add steak; cook for 2-3 minutes on each side or until browned. Transfer steak to a plate; tent with aluminum foil.
  6. Reduce heat to medium. Add onion to the same pan; cook and stir for 2-3 minutes or until crisp-tender. Add remaining garlic; cook and stir for 1 minute. Add wine. Bring to a boil, stirring to loosen any browned bits from bottom of pan. Cook and stir for 2 minutes longer. Reduce heat; add tomatoes and oregano. Bring to a boil, stirring constantly. Cook and stir for 5-6 minutes or until sauce is reduced by half. Season with salt and pepper.
  7. Carefully return steak to the pan. (Pan will be hot!) Bake, covered, for 1 1/2 to 2 hours or until a thermometer inserted into meat reads 145°F, basting with the sauce every 30 minutes.
  8. Transfer steak to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Discard twine. Cut into 1/2-inch slices. Serve steak with sauce and mashed potatoes. Garnish with parsley.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Cello® Cheese is handcrafted to be loved by all. From classic Italian cheese like romano, parmesan, asiago and fontal to the distinct flavors of their award-winning flagship Copper Kettle, Cello® Cheese is breathing new life into Old World cheesemaking. Taste for yourself why their cheeses are the favorites in any crowd.

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