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Grilled steak pinwheels with prosciutto and provolone

Grilled steak pinwheels are one of my favorite ways to enjoy skirt steak! Juicy steak stuffed with pesto, prosciutto, and provolone cheese.

  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x


  • 1 3-4 lb skirt steak
  • 1 tablespoon of salt, pepper and garlic powder
  • 1/2 cup of pesto (Homemade or store-bought is fine)
  • 8 slices of provolone cheese
  • 1 pack of prosciutto


  1. First pound out your skirt steak by placing some parchment paper or plastic wrap on top and using a meat mallet or the back of a pan. 
  2. Next add a layer of pesto, prosciutto and provolone cheese on top of the skirt steak. 
  3. Roll up the steak and secure with butcher’s twine so it doesn’t unravel. 
  4. Slice pinwheels into individual steaks (About 2 inches thick depending on preference) and then season with salt, pepper and garlic powder. 
  5. Reverse sear at 250 degrees until the internal temp of the steak is 115 degrees then finish on high heat.
  6. Remove steak pinwheels at 130 degrees (for medium rare) and rest for 10 minutes before slicing against the grain. 
  • Author: Jordan Hanger
  • Prep Time: 20 minutes
  • Cook Time: 1 hours
  • Category: Main
  • Method: Grilling
  • Cuisine: American

Keywords: Grilled steak pinwheels, steak pinwheels, skirt steak pinwheels, reverse seared steak pinwheels