Stuffed Flank Steak in the Oven

Stuffed with prosciutto, provolone, roasted red peppers and sun-dried tomatoes, this flank steak roulade is simple to cook in the oven and delivers Italian flavor in every bite.

Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hrs 20 mins
10 servings


  • 1 (2 pound) flank steak

  • 5 tablespoons olive oil, divided

  • ½ (8 ounce) package sliced fresh mushrooms

  • ¼ cup diced celery

  • ¼ cup chopped sun-dried tomatoes (not oil-packed)

  • 3 cloves garlic, minced

  • ¾ (15 ounce) jar roasted red peppers, drained

  • 1 cup plain dry bread crumbs

  • ¼ cup minced fresh parsley

  • 2 tablespoons capers

  • ½ teaspoon salt

  • ¼ teaspoon crushed red pepper flakes

  • teaspoon ground black pepper

  • ½ pound thinly sliced prosciutto

  • ½ pound thinly sliced provolone cheese


  1. Place flank steak in the freezer for 20 minutes.

  2. Meanwhile, heat 1 tablespoon olive oil in a skillet. Add mushrooms, celery, sun-dried tomatoes, and garlic; saute until softened, about 5 minutes. Remove from the heat and place in a large bowl.

  3. Pat roasted red peppers dry. Chop and add to the vegetable mixture. Add bread crumbs, parsley, 2 tablespoons olive oil, capers, salt, pepper flakes, and black pepper. Mix to combine.

  4. Preheat the oven to 425 degrees F (220 degrees C).

  5. Remove steak from the freezer and season with salt and pepper. Turn the long side of the steak towards you and place on a flat work surface. Slice horizontally through the middle to within 1/2 inch of the opposite edge, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.

  6. Leaving a 1-inch border around the edges, layer prosciutto and provolone cheese over the entire steak. Top with bread crumb mixture, patting down to adhere. Roll steak up tightly starting at the small end. Use kitchen twine to tie steak in 1-inch increments taking care to tie tightly at both ends. Season with more salt and pepper and brush with remaining 2 tablespoons olive oil. Place steak carefully on a broiler pan.

  7. Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C) for medium-rare, 160 degrees F (71 degrees C) for medium, or 170 degrees F (77 degrees C) for well done, 35 to 40 minutes. Turn on the broiler and broil for an additional 10 minutes.

  8. Remove from the oven and let stand for 10 minutes before slicing and serving.

Cook's Note:

You can use deli ham for prosciutto, if preferred.

Nutrition Facts (per serving)

365 Calories
25g Fat
12g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 365
% Daily Value *
Total Fat 25g 32%
Saturated Fat 9g 47%
Cholesterol 56mg 19%
Sodium 1054mg 46%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 24g
Vitamin C 21mg 105%
Calcium 210mg 16%
Iron 2mg 12%
Potassium 286mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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