Skirt Steak Pinwheel Sandwich
Skirt Steak Pinwheel Sandwich
Ingredients
For the Pinwheels
- 1 1/2 pounds outside skirt steak
- 8 provolone cheese slices
- 1 white onion, sliced
- 1 green bell pepper, sliced
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 1 teaspoon garlic powder, or as needed
For the Liquid Cheese Sauce
- 4 American cheese slices, (e.g., Kraft singles)
- 1/4 cup milk
- 2 tablespoons pickled jalapenos, finely chopped, plus 1 tablespoon brine
For the Sandwich Sauce
- 1/4 cup mayonnaise
- 1 teaspoon prepared horseradish
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
For Assembly
- 4 burger buns
Instructions
- 1
Begin by preparing the vegetables for the pinwheel filling. Heat a large skillet over medium-low heat. Add the sliced white onion and cook for 15 minutes, stirring occasionally, until it becomes translucent and softened. Add the sliced green bell peppers to the skillet and continue to cook for another 15 minutes, until they are tender.
⏱️ 30 min
- 2
While the vegetables cook, prepare the skirt steak. Lay the skirt steak flat on a clean work surface (plastic wrap can be used underneath for easier rolling). Cover the entire length of the steak with provolone cheese slices, overlapping slightly if necessary. Once the onion and bell pepper mixture is cooked, spread it evenly over the provolone cheese.
⏱️ 5 min
- 3
Carefully roll the skirt steak tightly from one end to the other, creating a log. Secure the roll with kitchen twine in 3 to 4 places, depending on the size of your steak, to hold its shape.
⏱️ 5 min
- 4
Preheat your oven to 350°F. Carefully cut the steak roll into even-sized rounds, approximately 1 1/2 to 2 inches thick. Season each pinwheel generously on all sides with salt, black pepper, and garlic powder.
⏱️ 5 min•🌡️ 350
- 5
Place the seasoned pinwheels on a foil-lined baking sheet. Bake in the preheated oven for approximately 18 minutes, or until the internal temperature reaches 120°F for medium-rare. Cooking time may vary based on the thickness of your pinwheels.
⏱️ 18 min•🌡️ 350
- 6
While the pinwheels are baking, prepare the liquid cheese sauce. In a small pot over low heat, combine the American cheese slices, milk, chopped pickled jalapenos, and jalapeno brine. Stir continuously until the cheese is completely melted and a smooth, liquid cheese sauce is formed.
⏱️ 7 min
- 7
Prepare the sandwich sauce by whisking together the mayonnaise, prepared horseradish, Dijon mustard, and Worcestershire sauce in a small bowl. Set aside.
⏱️ 2 min - 8
Once the pinwheels reach the desired internal temperature, remove them from the oven. Heat a cast-iron skillet or griddle over high heat until it is ripping hot. Sear at least one side of each pinwheel for no more than 1 minute per side to create a nice crust without overcooking the steak. Toast the burger buns.
⏱️ 3 min
- 9
To assemble the sandwiches, spread a generous amount of the prepared sandwich sauce on the toasted bottom half of each burger bun. Place a seared skirt steak pinwheel on top of the sauce. Drizzle a generous amount of the liquid cheese sauce over the pinwheel. Place the top bun on and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Skirt Steak Pinwheel Sandwich
For the Pinwheels
- 1 1/2 pounds outside skirt steak
- 8 provolone cheese slices
- 1 white onion, sliced
- 1 green bell pepper, sliced
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 1 teaspoon garlic powder, or as needed
For the Liquid Cheese Sauce
- 4 American cheese slices, (e.g., Kraft singles)
- 1/4 cup milk
- 2 tablespoons pickled jalapenos, finely chopped, plus 1 tablespoon brine
For the Sandwich Sauce
- 1/4 cup mayonnaise
- 1 teaspoon prepared horseradish
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
For Assembly
- 4 burger buns
Instructions
- 1
Begin by preparing the vegetables for the pinwheel filling. Heat a large skillet over medium-low heat. Add the sliced white onion and cook for 15 minutes, stirring occasionally, until it becomes translucent and softened. Add the sliced green bell peppers to the skillet and continue to cook for another 15 minutes, until they are tender.
⏱️ 30 min - 2
While the vegetables cook, prepare the skirt steak. Lay the skirt steak flat on a clean work surface (plastic wrap can be used underneath for easier rolling). Cover the entire length of the steak with provolone cheese slices, overlapping slightly if necessary. Once the onion and bell pepper mixture is cooked, spread it evenly over the provolone cheese.
⏱️ 5 min - 3
Carefully roll the skirt steak tightly from one end to the other, creating a log. Secure the roll with kitchen twine in 3 to 4 places, depending on the size of your steak, to hold its shape.
⏱️ 5 min - 4
Preheat your oven to 350°F. Carefully cut the steak roll into even-sized rounds, approximately 1 1/2 to 2 inches thick. Season each pinwheel generously on all sides with salt, black pepper, and garlic powder.
⏱️ 5 min•🌡️ 350 - 5
Place the seasoned pinwheels on a foil-lined baking sheet. Bake in the preheated oven for approximately 18 minutes, or until the internal temperature reaches 120°F for medium-rare. Cooking time may vary based on the thickness of your pinwheels.
⏱️ 18 min•🌡️ 350 - 6
While the pinwheels are baking, prepare the liquid cheese sauce. In a small pot over low heat, combine the American cheese slices, milk, chopped pickled jalapenos, and jalapeno brine. Stir continuously until the cheese is completely melted and a smooth, liquid cheese sauce is formed.
⏱️ 7 min - 7
Prepare the sandwich sauce by whisking together the mayonnaise, prepared horseradish, Dijon mustard, and Worcestershire sauce in a small bowl. Set aside.
⏱️ 2 min - 8
Once the pinwheels reach the desired internal temperature, remove them from the oven. Heat a cast-iron skillet or griddle over high heat until it is ripping hot. Sear at least one side of each pinwheel for no more than 1 minute per side to create a nice crust without overcooking the steak. Toast the burger buns.
⏱️ 3 min - 9
To assemble the sandwiches, spread a generous amount of the prepared sandwich sauce on the toasted bottom half of each burger bun. Place a seared skirt steak pinwheel on top of the sauce. Drizzle a generous amount of the liquid cheese sauce over the pinwheel. Place the top bun on and serve immediately.
⏱️ 5 min