Saucy Rossy BBQ
Beef

Stuffed Steak Pinwheels with Provolone, Peppers & Onion

Butterflied Merlot steaks rolled around provolone, sautéed peppers, and red onion, seasoned with Cow Cover, and grilled hot and fast over charcoal.

TimeHot & fast Prep25 min YieldServes 4 CategoryBeef Watch5:20
Stuffed Steak Pinwheels with Provolone, Peppers & Onion — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Sauté the red onion and bell peppers until softened.Cook the vegetables all the way down and let them cool completely. Raw or hot vegetables release water inside the roll and steam it from the inside out.
  2. 2Butterfly the Merlot steaks, layer with provolone cheese and the sautéed vegetables, and roll them into pinwheels.Butterfly to an even quarter-inch thickness, then roll tightly with the grain running along the roll. Rolling across the grain means every slice falls apart on the plate. Tie or skewer at intervals.
  3. 3Season the pinwheels generously with Kosmos Q Cow Cover.Season the outside of the assembled roll rather than the inside — the filling is already seasoned and the outside is what forms the crust.
  4. 4Grill over direct charcoal heat to build a crust and sear in the flavour.Sear over direct charcoal for colour only. A pinwheel is thick for its cut and finishing over direct heat burns the outer layer before the middle is warm.
  5. 5Move to indirect heat and cook to 125°F internal.125°F pulled, because the filling holds heat and carryover is more pronounced than on a plain steak.
  6. 6Rest until the pinwheels carry over to 130°F, then slice and serve.Slice between the ties after resting, not through them.

Watch it on YouTube

What each ingredient is doing

Merlot steak
A thin, broad cut that butterflies well with a straight grain running along its length — exactly what a pinwheel needs. Flank, skirt, bavette and top round all work the same way.
Provolone
Melts smoothly without splitting into oil. Keep it slightly inside the edges so it does not all run out onto the coals.
Sautéed peppers and onion
Cooked down and cooled before rolling. This is the step that decides whether the pinwheel steams itself — raw vegetables release a lot of water.
Cow Cover beef rub
On the outside of the assembled roll. The filling carries its own seasoning; this is for the crust.

Temperature guide

StageTempWhat it means
Pull125°F / 52°CThe filling holds heat, so carryover is larger than on a plain steak.
After resting130°F / 54°CMedium-rare.
Direct phaseFor colour onlyA few minutes. The cooking happens on the indirect side.
Rest5–10 minutesBefore slicing, or the cheese runs out.

Pitmaster tips

  • Cook the peppers and onions all the way down and let them cool before rolling. Raw or hot vegetables release water inside the pinwheel and steam it from the inside out.
  • Butterfly the steak to an even thickness — about a quarter inch. Uneven thickness means the thin parts overcook while the thick parts are still raw, and a pinwheel cannot be checked by eye.
  • Roll it tightly with the grain running along the roll, then tie or skewer at intervals. Rolling across the grain means every slice falls apart on the plate.
  • Slice into pinwheels only after resting, and cut between the ties. Slicing hot means the cheese runs out and the roll unravels.
  • 125°F pulled and 130°F rested is the right target for a stuffed roll — the filling holds heat and carryover is more pronounced than on a plain steak.
  • Sear first, then move to indirect. A pinwheel is thick for its cut, and finishing over direct charcoal burns the outer layer well before the middle is warm.
  • Roll along the grain, not across it. Rolling across means every slice falls apart on the plate, and no amount of tying fixes it.
  • Cool the filling completely before rolling. Hot or raw vegetables release water and steam the pinwheel from the inside.
  • Chill the assembled roll for 20 minutes before grilling. It firms up and holds its shape far better.
  • Cut between the ties, not through them, so each slice stays held together.

If it goes wrong

It unrolled on the grill
Not tied, or rolled across the grain. Tie or skewer at intervals and roll along the grain. Chilling the assembled roll for 20 minutes first also helps.
The slices fell apart
Rolled across the grain, or sliced while hot. Roll along the grain, rest properly, and cut between the ties.
The cheese all ran out
It was pushed right to the edges. Keep the filling slightly inside the perimeter so it has somewhere to go as it melts.
It was raw in the middle and burnt outside
Too long over direct heat. Sear for colour then move to indirect — a pinwheel is thick for its cut.
It came out watery
The vegetables went in raw or hot. Cook them down and cool them before rolling.

Ways to change it up

Spinach and feta
Wilt and squeeze the spinach hard first — it holds more water than almost anything.
Mushroom and Swiss
Cook the mushrooms down until they have given up their water, which takes longer than most people expect.
Pesto and mozzarella
Simple and quick. Use a thick pesto rather than a loose one.
Make ahead
Assemble and tie up to a day in advance. The roll firms in the fridge and holds its shape far better on the grill.
Oven or pan
Sear in cast iron then finish at 375°F. Same temperatures, more control.

What to serve it with

  • Sliced into pinwheels so the spiral shows.
  • Roast or grilled potatoes.
  • A sharp salad against a rich, cheesy roll.
  • Chimichurri or a pan sauce.
  • A medium red wine.

Storage & reheating

Cooked pinwheels keep 3–4 days refrigerated. Store them whole and unsliced if any survive intact — sliced, the cheese and vegetables dry out fast. Reheat covered at 300°F until warmed through so the cheese softens again; a microwave makes the steak rubbery and the cheese oily.

Assembled raw pinwheels can be made a day ahead, tied and refrigerated, which actually makes them easier to grill since they firm up and hold their shape better. They can also be frozen raw for up to three months, wrapped individually — thaw overnight in the fridge before grilling.

FAQ

What cut of steak works for pinwheels?

Anything thin and broad that can be butterflied or pounded flat — flank, skirt, bavette, top round or a Merlot steak as used here. You want a cut with a straight grain running the length of the piece so you can roll along it. Avoid thick, compact steaks like a ribeye, which do not open out.

How do I stop pinwheels falling apart?

Roll along the grain, tie or skewer at regular intervals, chill the assembled roll before grilling so it holds shape, and slice only after resting. Cutting between the ties rather than through them keeps each slice held together.

Can I make them ahead?

Yes, and they are better for it. Assembled and tied, they keep a day in the fridge and firm up, which makes them easier to handle on the grill. They also freeze raw for up to three months wrapped individually.

What else can I stuff them with?

Anything that is already cooked and not too wet. Spinach and feta, mushrooms and Swiss, roasted red pepper and provolone, or pesto and mozzarella all work. The rule is the same: cook the filling first, cool it, and keep it fairly dry so it does not steam the roll from inside.

What cut of steak works for pinwheels?

Anything thin and broad that can be butterflied or pounded flat — flank, skirt, bavette, top round or a Merlot steak. You want a cut with a straight grain running the length of the piece so you can roll along it. Avoid thick compact steaks like a ribeye, which do not open out.

How do I stop pinwheels falling apart?

Roll along the grain, tie or skewer at regular intervals, chill the assembled roll before grilling so it holds shape, and slice only after resting. Cutting between the ties rather than through them keeps each slice held together.

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Cheese
Cheese is a good source of protein and calcium and pairs naturally with smoke, but it's also high in saturated fat and sodium — a little delivers big flavour, so treat it as a rich accent.
Onion
Onions are low-calorie aromatics rich in fibre, vitamin C, and antioxidants such as quercetin. They add depth and gentle sweetness without much fat or salt.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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