There’s something incredibly satisfying about slicing into a perfectly grilled stuffed steak pinwheel—especially when it’s loaded with caramelized onions and gooey melted cheese.
This recipe turns simple skirt steak into a show-stopping centerpiece, ideal for backyard BBQs, holidays, or whenever you want to wow your guests with bold flavor and beautiful presentation.
Why I Love This Recipe
Elevates skirt steak into something special and crowd-pleasing
Combines smoky grilled meat with sweet caramelized onions and melty cheese
Grill-friendly, party-ready, and packed with bold flavor
Fun to assemble and satisfying to slice into pinwheels
What You’ll Need (Ingredient Highlights)
For the Steak:
Skirt Steaks – Thin, flavorful, and ideal for rolling.
Kosher Salt, Pepper & Garlic Powder – A classic steak rub that enhances every bite.
Canola Oil – Helps with searing and prevents sticking.
Chopped Parsley – For a fresh, vibrant garnish.
For the Stuffing:
Swiss Cheese Slices – Melts beautifully and adds creaminess.
Caramelized French Onions – The star of the show—sweet, savory, deeply rich.
For the Caramelized French Onions:
White Onions – Thinly sliced for even caramelizing.
Beef Broth & Bourbon – Adds depth and deglazes the pan.
Brown Sugar – Boosts the sweetness and enhances color.
Fresh Rosemary & Garlic – Aromatic layers of flavor.
Beef Tallow – For richness (can sub with butter or oil).
Salt & Pepper – For balance and taste.
Optional Cheese Crust (for extra flair):
Gruyère, Parmesan & Panko – Creates a crunchy, cheesy topping.
Melted Butter – Helps everything brown and crisp.
Pro Tips Before You Start
Low and slow is key when caramelizing onions—rushing leads to burning.
Chill the steak slightly before pounding—it makes it easier to flatten.
Use butcher’s twine to secure pinwheels tightly for even cooking.
Let your steak rest before slicing to retain juices.
How to Make Stuffed Steak Pinwheels
Step 1. Preheat the Grill
Fire up your grill to medium-high (around 350°F).
Place a cast iron skillet on the grates about 2 minutes before cooking.
Step 2. Caramelize the Onions
Add beef tallow to the hot skillet.
Toss in the sliced onions and season with salt and pepper.
Cook slowly over medium heat, stirring frequently, until deep golden brown—about 45–60 minutes.
Step 3. Finish the Onion Mixture
Stir in the minced garlic and chopped rosemary, cooking for 2 more minutes.
Deglaze the pan with bourbon and beef broth.
Add brown sugar and let simmer until most liquid has reduced, about 3–5 minutes.
Set aside and keep warm.
Step 4. Prepare the Steak
Place skirt steaks on a board, slice them in half if large, and cover with parchment or plastic wrap.
Use a meat mallet to pound until under ½” thick.
Step 5. Season the Steak
Mix salt, pepper, and garlic powder.
Brush steaks with canola oil and season both sides generously.
Step 6. Layer the Filling
Lay Swiss cheese slices over the steak, then spoon a line of caramelized onions down the center.
Step 7. Roll and Tie
Carefully roll the steak lengthwise into a tight log.
Tie in two places with butcher’s twine.
Slice between the ties to create individual pinwheels.
Step 8. Final Seasoning
Sprinkle the cut sides of each pinwheel with more salt, pepper, and garlic powder.
Step 9. Sear on the Grill
Set up your grill for two-zone heat (hot side ~400°F).
Sear each side of the pinwheels on the hot side for 1 minute until crust forms.
Step 10. Finish on the Cool Side
Move pinwheels to the cooler side of the grill.
Cook until internal temp reaches 125°F (medium rare), about 10–15 more minutes.
What to Serve It With
These stuffed steak pinwheels are rich and flavorful—perfect with mashed potatoes, roasted asparagus, grilled corn, or even a crisp Caesar salad.
Variations & Substitutions
Different Cheese: Swap Swiss for provolone, mozzarella, or even smoked gouda.
No Bourbon? Use more beef broth or a splash of balsamic vinegar for depth.
Oven Method: Sear in a pan, then finish in a 400°F oven until cooked through.
No Grill? A stovetop cast iron pan will work—just use the oven to finish cooking.
Storage & Leftovers
Wrap any leftovers tightly and refrigerate for up to 3 days.
Reheat gently in a skillet or in a 300°F oven to retain moisture.
Avoid microwaving, as it may overcook the steak and make it chewy.
FAQs
Can I prep the pinwheels ahead of time?
Yes! Assemble and tie them, then refrigerate for up to 24 hours before grilling.
Can I freeze the raw pinwheels?
Absolutely. Wrap tightly in plastic wrap and freeze for up to 2 months.
Thaw in the fridge before grilling.
How do I know when the steak is done?
Use a meat thermometer—125°F for medium rare, 135°F for medium.
What if I don’t have beef tallow?
You can substitute butter or high-heat oil like avocado or canola oil.
Can I add the cheese crust on top?
Yes! After grilling, sprinkle the cheese mixture on top and place under a broiler for 1–2 minutes.
Can I use flank steak instead?
Flank works too—it’s a bit thicker, so be sure to pound it out well.
Is this recipe spicy?
Nope! But you can add chili flakes to the rub for a spicy twist.
Final Thoughts
These stuffed steak pinwheels are a meat lover’s dream—tender, juicy, and filled with sweet caramelized onions and melty cheese.
Whether you’re grilling for a celebration or just craving something indulgent, this recipe brings serious flavor with impressive presentation.
You’ll be slicing into pure satisfaction.
