22 Delicious Stuffed Steak Recipes Ultimate

Bursting with flavor and perfect for any occasion, our collection of 22 Delicious Stuffed Steak Recipes is a treasure trove for home cooks looking to elevate their dinner game. Whether you’re craving comfort food or aiming to impress at your next gathering, these recipes promise to deliver mouthwatering results. Dive in and discover your next favorite dish that’s sure to make every meal unforgettable.

Blue Cheese and Walnut Stuffed Steak

Zesty flavors and rich textures come together in this indulgent dish that’s perfect for impressing at dinner parties or treating yourself on a special night. You’ll love how the bold blue cheese and crunchy walnuts complement the juicy steak.

Ingredients

• 2 thick-cut ribeye steaks (about 1.5 inches thick)
• A handful of crumbled blue cheese
• A small handful of chopped walnuts
• A couple of tablespoons of olive oil
• A pinch of salt and freshly ground black pepper
• A splash of balsamic vinegar for drizzling

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for finishing the steaks.
2. Using a sharp knife, make a deep pocket in each steak, being careful not to cut all the way through.
3. Stuff each pocket with equal amounts of blue cheese and chopped walnuts, then secure with toothpicks if needed.
4. Heat a couple of tablespoons of olive oil in an oven-safe skillet over medium-high heat until it’s shimmering but not smoking.
5. Season the steaks with a pinch of salt and pepper, then sear them for about 3 minutes on each side for a perfect crust.
6. Transfer the skillet to the preheated oven and bake for 5-7 minutes for medium-rare, or until your desired doneness.
7. Let the steaks rest for 5 minutes before slicing to keep all those juicy flavors locked in.
8. Drizzle with a splash of balsamic vinegar right before serving for an extra flavor kick.

Great for pairing with a simple arugula salad or roasted veggies, this dish offers a delightful contrast between the creamy, tangy filling and the tender, flavorful steak. The walnuts add a nice crunch that makes every bite interesting.

Spinach and Feta Stuffed Flank Steak

Zesty flavors and juicy textures come together in this dish that’s perfect for impressing at dinner parties or treating yourself to a fancy meal at home. You’ll love how the savory feta and fresh spinach peek out from every slice.

Ingredients

• 1.5 lbs flank steak
• A couple of cups of fresh spinach, roughly chopped
• 1 cup crumbled feta cheese
• 2 cloves garlic, minced
• A splash of olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits your steak snugly.
2. Lay the flank steak flat on a cutting board. If it’s uneven, give it a few gentle pounds with a meat mallet to even it out—this makes rolling easier.
3. Spread the chopped spinach, feta, and minced garlic evenly over the steak, leaving a small border around the edges.
4. Carefully roll the steak up from the long side, tucking in the filling as you go. Secure with kitchen twine or toothpicks every couple of inches.
5. Heat a splash of olive oil in a skillet over medium-high heat. Sear the rolled steak on all sides until it’s nicely browned, about 2 minutes per side.
6. Transfer the steak to the baking dish, drizzle with balsamic vinegar, and sprinkle with salt and pepper.
7. Roast in the oven for about 25 minutes, or until a meat thermometer reads 145°F for medium-rare. Let it rest for 10 minutes before slicing—this keeps all those juicy flavors locked in.

When you slice into it, you’ll see those beautiful spirals of green and white. The steak is tender, with a punch of garlic and the tangy pop of feta in every bite. Try serving it over a bed of creamy polenta or alongside roasted veggies for a meal that’s as pretty as it is delicious.

Mushroom and Swiss Stuffed Steak Rolls

Wow, you’re going to love these Mushroom and Swiss Stuffed Steak Rolls. They’re the perfect mix of juicy, cheesy, and downright delicious, making them a hit for any dinner occasion.

Ingredients

• 2 lbs of flank steak, pounded thin
• a couple of cups of sliced mushrooms
• a splash of olive oil
• 1 cup of shredded Swiss cheese
• a pinch of salt and pepper
• 2 tbsp of butter
• a handful of fresh thyme

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Heat a splash of olive oil in a pan over medium heat, then toss in the mushrooms. Cook them until they’re golden, about 5 minutes. Tip: Don’t crowd the pan to get them perfectly browned.
3. Lay out the pounded flank steak and season both sides with a pinch of salt and pepper.
4. Spread the cooked mushrooms evenly over the steak, then sprinkle the Swiss cheese on top. Tip: Leave a small border around the edges to prevent cheese from oozing out.
5. Roll the steak up tightly, starting from one end, and secure with toothpicks.
6. Melt 2 tbsp of butter in the same pan over medium-high heat. Brown the steak roll on all sides, about 2 minutes per side. Tip: This step adds a delicious crust, so don’t skip it!
7. Transfer the steak roll to the baking dish and sprinkle fresh thyme on top. Bake for 25 minutes, or until the internal temperature reaches 145°F for medium-rare.
8. Let it rest for 5 minutes before slicing. This keeps all those juicy flavors locked in.

Zesty and rich, these steak rolls are a game-changer. Serve them sliced over a bed of mashed potatoes or alongside a crisp salad for a meal that’s sure to impress.

Garlic Herb Butter Stuffed Steak

Feeling fancy but don’t want to spend all night in the kitchen? This garlic herb butter stuffed steak is your ticket to a restaurant-quality meal at home with minimal fuss.

Ingredients

• 2 thick-cut ribeye steaks (about 1.5 inches thick)
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• a handful of fresh parsley, finely chopped
• a pinch of salt
• a couple of cracks of black pepper
• a splash of olive oil

Instructions

1. Preheat your grill or skillet to medium-high heat, aiming for about 400°F.
2. In a small bowl, mix together the softened butter, minced garlic, chopped parsley, salt, and pepper until well combined.
3. Using a sharp knife, make a deep pocket in the side of each steak, being careful not to cut all the way through.
4. Stuff each pocket with half of the garlic herb butter mixture, then press the edges to seal as much as possible.
5. Rub the outside of each steak with a splash of olive oil and season lightly with a bit more salt and pepper.
6. Grill or sear the steaks for about 5 minutes on each side for medium-rare, or until they reach your desired doneness. Tip: Letting the steaks rest for a few minutes after cooking helps the juices redistribute.
7. For an extra flavor boost, spoon a little more of the garlic herb butter over the steaks right before serving. Tip: If you’re using a skillet, you can toss in a couple of thyme sprigs while the steak cooks for an aromatic touch.
8. Let the steaks rest for 5 minutes before slicing to serve. Tip: Slicing against the grain ensures each bite is as tender as possible.

Mmm, imagine cutting into that juicy steak, with the garlic herb butter oozing out. Serve it up with some roasted veggies or a crisp salad for a meal that’s sure to impress.

Bacon and Cheddar Stuffed Steak

Now, imagine biting into a juicy steak that’s not just any steak, but one stuffed with gooey cheddar and crispy bacon. It’s the kind of meal that turns a regular Tuesday into something special.

Ingredients

• 2 thick-cut steaks (about 1 inch thick)
• a couple of slices of cheddar cheese
• 4 strips of bacon, cooked crispy
• a splash of olive oil
• a pinch of salt and pepper

Instructions

1. Preheat your grill or skillet to medium-high heat, around 400°F.
2. While it’s heating, make a pocket in each steak by slicing horizontally, but don’t cut all the way through.
3. Stuff each pocket with a slice of cheddar and 2 strips of bacon. Tip: Fold the bacon to fit neatly.
4. Season the outside of the steaks with a pinch of salt and pepper.
5. Drizzle a splash of olive oil on the grill or skillet to prevent sticking.
6. Cook the steaks for about 4-5 minutes on each side for medium-rare. Tip: Use tongs to flip them gently to keep the stuffing inside.
7. Let them rest for 5 minutes before slicing. Tip: This keeps all those delicious juices inside.

Zesty and rich, this steak is a flavor bomb with the perfect contrast of textures. Serve it sliced over a bed of greens or alongside roasted potatoes for a meal that’s sure to impress.

Sun-Dried Tomato and Basil Stuffed Steak

Now, imagine slicing into a juicy steak to find a vibrant, herby filling that’s just bursting with flavor. That’s exactly what you get with this sun-dried tomato and basil stuffed steak—a showstopper that’s surprisingly simple to make.

Ingredients

• 2 beef top round steaks, about 1 inch thick
• A handful of sun-dried tomatoes, chopped
• A couple of fresh basil leaves, thinly sliced
• A splash of olive oil
• 1/2 cup of shredded mozzarella cheese
• Salt and pepper, just a pinch of each
• 1 tbsp of minced garlic

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits both steaks snugly.
2. Lay the steaks flat and make a pocket in each by slicing horizontally, being careful not to cut all the way through.
3. Mix the sun-dried tomatoes, basil, mozzarella, and garlic in a bowl. Stuff this mixture evenly into the pockets of each steak.
4. Season the outside of the steaks with salt and pepper, then drizzle with olive oil for a golden crust.
5. Heat a skillet over medium-high heat and sear the steaks for 2 minutes on each side to lock in those juices.
6. Transfer the steaks to the baking dish and pop them in the oven for 10 minutes for medium-rare, or until they reach your preferred doneness.
7. Let the steaks rest for 5 minutes before slicing to keep all the delicious juices inside.

Very tender and packed with the sweet and tangy flavors of sun-dried tomatoes paired with fresh basil, this steak is a winner. Try serving it over a bed of arugula for a peppery contrast or alongside roasted potatoes for a hearty meal.

Jalapeno and Cream Cheese Stuffed Steak

Craving something spicy and creamy? You’re in for a treat with this jalapeno and cream cheese stuffed steak. It’s the perfect blend of heat and cool, all wrapped up in a juicy steak.

Ingredients

• 2 thick-cut steaks (about 1 inch thick)
• 4 oz cream cheese, softened
• 2 jalapenos, finely chopped (seeds removed if you’re not into too much heat)
• 1 tbsp olive oil
• A pinch of salt and pepper
• A couple of toothpicks

Instructions

1. Preheat your grill or skillet to medium-high heat, around 400°F.
2. While it’s heating up, mix the cream cheese and chopped jalapenos in a small bowl. Tip: Let the cream cheese sit out for a bit to soften—it makes mixing easier.
3. Cut a pocket into the side of each steak, being careful not to cut all the way through.
4. Stuff each steak with half of the cream cheese mixture. Secure the opening with toothpicks. Tip: Don’t overstuff, or the cheese might ooze out while cooking.
5. Rub the steaks with olive oil and season both sides with salt and pepper.
6. Grill or sear the steaks for about 5 minutes on each side for medium-rare, or until they reach your desired doneness. Tip: Let the steaks rest for a few minutes after cooking—this keeps them juicy.
7. Carefully remove the toothpicks before serving.

Deliciously spicy with a cool, creamy center, this steak is a flavor explosion. Serve it sliced over a bed of greens or with a side of roasted veggies for a complete meal.

Prosciutto and Mozzarella Stuffed Steak

Alright, let’s dive into making this mouthwatering Prosciutto and Mozzarella Stuffed Steak that’s sure to impress at your next dinner. It’s simpler than you think, and oh-so-delicious.

Ingredients

• 1.5 lbs of flank steak, butterflied
• A couple of slices of prosciutto
• 1 cup of shredded mozzarella cheese
• A splash of olive oil
• 1 tbsp of Italian seasoning
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Lay your butterflied flank steak flat and season both sides with salt, pepper, and Italian seasoning.
3. Layer the prosciutto slices evenly over the steak, then sprinkle the mozzarella cheese on top.
4. Carefully roll the steak up tightly, securing it with kitchen twine or toothpicks every couple of inches.
5. Heat a splash of olive oil in a skillet over medium-high heat and sear the steak roll on all sides until golden brown, about 2 minutes per side.
6. Transfer the steak to your baking dish and pop it in the oven for about 25 minutes, or until the internal temperature hits 145°F for medium-rare.
7. Let it rest for 5 minutes before slicing. This keeps all those juicy flavors locked in.

Kick back and admire your handiwork. The steak comes out juicy and packed with flavor, the mozzarella oozes perfectly, and the prosciutto adds a salty kick. Serve it up with a side of roasted veggies or over a bed of arugula for a fresh contrast.

Caramelized Onion and Gorgonzola Stuffed Steak

Ever find yourself craving something that’s both indulgent and surprisingly simple to whip up? This caramelized onion and Gorgonzola stuffed steak is your answer, combining rich flavors with a satisfying texture that’s sure to impress.

Ingredients

• 2 thick-cut ribeye steaks (about 1.5 inches thick)
• A couple of large yellow onions, thinly sliced
• A splash of olive oil
• A pinch of salt and pepper
• 1/2 cup crumbled Gorgonzola cheese
• 2 tbsp unsalted butter
• A dash of balsamic vinegar

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat a splash of olive oil in a skillet over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are golden and caramelized, about 20 minutes. Tip: Lower the heat if they start to burn.
3. Stir in a dash of balsamic vinegar to the onions for extra flavor, then remove from heat.
4. Make a pocket in each steak by cutting horizontally through the side, being careful not to cut all the way through.
5. Stuff each steak with half of the caramelized onions and 1/4 cup of Gorgonzola cheese. Secure with toothpicks if needed.
6. Season the outside of the steaks with salt and pepper.
7. Heat 2 tbsp of butter in an oven-safe skillet over high heat. Once hot, add the steaks and sear for 2 minutes per side until nicely browned.
8. Transfer the skillet to the oven and cook for about 10 minutes for medium-rare, or until your desired doneness. Tip: Use a meat thermometer for accuracy—135°F for medium-rare.
9. Let the steaks rest for 5 minutes before slicing. Tip: Resting ensures juicy, tender meat.

You’ll love how the creamy Gorgonzola melts into the sweet onions, creating a perfect contrast with the savory steak. Try serving it over a bed of arugula for a fresh, peppery bite that cuts through the richness.

Pesto and Parmesan Stuffed Steak

Unbelievably easy to make and packed with flavor, this Pesto and Parmesan Stuffed Steak is your next dinner win. You’ll love how the juicy steak pairs with the creamy, herby filling.

Ingredients

• 1.5 lbs of flank steak
• A generous 1/4 cup of basil pesto
• 1/2 cup of grated Parmesan cheese
• A couple of tbsp of olive oil
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Lay the flank steak flat on a cutting board. Season both sides with a pinch of salt and pepper.
3. Spread the basil pesto evenly over one side of the steak, leaving a small border around the edges.
4. Sprinkle the grated Parmesan cheese over the pesto.
5. Carefully roll the steak up tightly, starting from one of the longer sides. Use kitchen twine to tie it at 1-inch intervals to keep it rolled.
6. Heat a couple of tbsp of olive oil in a skillet over medium-high heat. Sear the steak roll on all sides until golden brown, about 2 minutes per side.
7. Transfer the steak to the baking dish and pop it in the oven. Bake for 25-30 minutes, or until the internal temperature hits 145°F for medium-rare.
8. Let the steak rest for 10 minutes before slicing. This keeps all those tasty juices inside.

Last but not least, the steak comes out tender with a punch of pesto and Parmesan in every bite. Try serving it over a bed of arugula for a fresh contrast.

Roasted Red Pepper and Goat Cheese Stuffed Steak

Feeling fancy but want to keep it simple? This roasted red pepper and goat cheese stuffed steak is your ticket to a gourmet meal without the fuss. It’s packed with flavor, looks impressive, and is surprisingly easy to pull off.

Ingredients

• 2 beef steaks (about 1 inch thick)
• 1/2 cup roasted red peppers, chopped
• 1/4 cup goat cheese, crumbled
• 1 tbsp olive oil
• A pinch of salt and pepper
• A couple of fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to cook the steak evenly.
2. Using a sharp knife, make a deep pocket in each steak. Be careful not to cut all the way through.
3. In a small bowl, mix the roasted red peppers, goat cheese, and basil. This combo is the secret to the amazing flavor.
4. Stuff each steak pocket with the mixture. Don’t overfill, or it might spill out during cooking.
5. Heat olive oil in an oven-safe skillet over medium-high heat. A hot skillet gives the steak a nice sear.
6. Sear the steaks for 2 minutes on each side. This locks in the juices.
7. Transfer the skillet to the oven. Bake for 10 minutes for medium-rare. Tip: Use a meat thermometer to check for 135°F.
8. Let the steaks rest for 5 minutes before slicing. This keeps them juicy.

Crazy about the creamy goat cheese and sweet peppers? Serve these steaks with a side of garlic mashed potatoes to soak up all the delicious juices. The contrast of textures and flavors is absolutely divine.

Apple and Brie Stuffed Steak

Kick off your dinner with a twist by stuffing your steak with the creamy, dreamy combo of apple and brie. It’s a game-changer that’ll have everyone asking for seconds.

Ingredients

• 2 thick-cut ribeye steaks (about 1.5 inches thick)
• 1 medium apple, thinly sliced
• 4 oz brie cheese, sliced
• 2 tbsp olive oil
• Salt and pepper, just a pinch of each
• A couple of sprigs of fresh thyme

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Make a pocket in each steak by slicing horizontally, but don’t cut all the way through. Tip: A sharp knife makes this easier.
3. Stuff each pocket with apple slices and brie. Don’t overstuff, or it’ll spill out.
4. Season the outside of the steaks with salt, pepper, and a drizzle of olive oil. Tip: This adds flavor and helps with browning.
5. Heat a skillet over medium-high heat with the remaining olive oil. Once hot, add the steaks.
6. Sear for 3 minutes per side until golden brown. Tip: Don’t move them around to get a good crust.
7. Transfer the skillet to the oven and bake for 10 minutes for medium-rare. Adjust time based on your preference.
8. Let the steaks rest for 5 minutes before slicing. This keeps them juicy.
9. Garnish with fresh thyme before serving.

Unbelievably tender with a melt-in-your-mouth filling, this steak pairs perfectly with a crisp salad or roasted veggies. Try slicing it over a bed of arugula for an extra pop of color and flavor.

Chorizo and Manchego Stuffed Steak

Delicious doesn’t even begin to cover this Chorizo and Manchego Stuffed Steak. Imagine juicy steak packed with spicy chorizo and creamy Manchego—it’s a flavor explosion you’ll want to make again and again.

Ingredients

• 1.5 lbs of flank steak, butterflied
• A couple of ounces of Spanish chorizo, finely chopped
• 1 cup of shredded Manchego cheese
• A splash of olive oil
• 1 tbsp of smoked paprika
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to melt the cheese inside the steak perfectly.
2. Lay the butterflied flank steak flat on a cutting board. Season both sides with salt, pepper, and smoked paprika. Tip: Letting the steak sit for a few minutes after seasoning helps the flavors sink in.
3. Spread the chopped chorizo and shredded Manchego evenly over one half of the steak. Fold the other half over to cover the filling. Tip: Press down gently to make sure the filling stays put.
4. Heat a splash of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed steak. Sear for about 3 minutes on each side until you get a nice golden crust. Tip: Don’t move the steak around too much while searing to get that perfect crust.
5. Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the steak reaches your desired doneness.
6. Let the steak rest for 5 minutes before slicing. This keeps all those juicy flavors locked in.

Velvety Manchego oozes out with every slice, while the chorizo adds a spicy kick. Serve it over a bed of roasted veggies or with a simple salad for a meal that’s as impressive as it is delicious.

Olive Tapenade Stuffed Steak

Olive tapenade stuffed steak is that kind of dish that turns a regular dinner into something special without much fuss. You’re going to love how the rich, salty tapenade pairs with the juicy steak.

Ingredients

• 2 thick-cut ribeye steaks (about 1.5 inches thick)
• A couple of tablespoons of olive tapenade (store-bought or homemade)
• A splash of olive oil
• Salt and freshly ground black pepper, just enough to season
• A pinch of garlic powder

Instructions

1. Preheat your grill or skillet to medium-high heat, aiming for about 400°F.
2. While the grill heats up, make a small pocket in each steak by slicing horizontally through the side, being careful not to cut all the way through.
3. Stuff each pocket with a tablespoon of olive tapenade, then seal the opening with a toothpick if needed.
4. Rub the steaks with a splash of olive oil, then season both sides with salt, pepper, and a pinch of garlic powder.
5. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your preferred doneness. Tip: Letting the steaks rest for a few minutes after grilling ensures they stay juicy.
6. Remove the toothpicks before serving. Tip: If you’re using a skillet, don’t overcrowd it to ensure a good sear.
7. Serve the steaks sliced, showing off the tapenade filling. Tip: A drizzle of balsamic glaze can add a nice touch of sweetness.

Rich flavors and a tender texture make this dish a standout. Try serving it over a bed of arugula for a peppery contrast or alongside roasted potatoes for a hearty meal.

Fig and Gorgonzola Stuffed Steak

Unbelievable how a few simple ingredients can transform into something so luxurious, right? This fig and gorgonzola stuffed steak is your ticket to impressing without the stress, blending sweet, savory, and creamy in every bite.

Ingredients

• 2 thick-cut ribeye steaks (about 1.5 inches thick)
• A handful of dried figs, finely chopped
• A couple of ounces of Gorgonzola cheese, crumbled
• A splash of balsamic vinegar
• A pinch of salt and freshly ground black pepper
• A tablespoon of olive oil

Instructions

1. Preheat your oven to 375°F. This ensures it’s ready to go once your steaks are prepped.
2. Using a sharp knife, cut a pocket into the side of each steak, being careful not to cut all the way through. Tip: A colder steak is easier to cut, so pop them in the freezer for 10 minutes if they’re too soft.
3. In a small bowl, mix the chopped figs, Gorgonzola, and a splash of balsamic vinegar. This combo is the heart of the dish, so don’t skimp!
4. Stuff each steak pocket with the fig and cheese mixture, then secure the opening with toothpicks. Tip: Overstuffing can lead to leaks, so aim for a happy medium.
5. Season both sides of the steaks with salt and pepper. Heat the olive oil in an oven-safe skillet over medium-high heat.
6. Sear the steaks for 2-3 minutes per side until they develop a golden crust. This step locks in the juices.
7. Transfer the skillet to the oven and bake for 10-12 minutes for medium-rare. Tip: Use a meat thermometer to hit the perfect 135°F inside.
8. Let the steaks rest for 5 minutes before slicing. This keeps all those delicious juices inside.

How the Gorgonzola melts into the figs creates a sauce-like filling that’s just divine. Serve slices over a bed of arugula for a peppery contrast, or alongside roasted sweet potatoes to complement the sweetness of the figs.

Asparagus and Gruyere Stuffed Steak

Very few dishes can make your dinner feel like a special occasion quite like this one. Imagine tender steak, stuffed with creamy Gruyere and crisp asparagus—it’s a match made in heaven.

Ingredients

• 1 1/2 lbs flank steak, butterflied
• a handful of asparagus spears, trimmed
• 1 cup shredded Gruyere cheese
• a couple of tbsp olive oil
• a pinch of salt and pepper
• a splash of balsamic vinegar

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Lay the butterflied steak flat and season both sides with salt and pepper.
3. Arrange the asparagus spears and Gruyere cheese down the center of the steak.
4. Roll the steak up tightly around the filling and secure with kitchen twine.
5. Heat olive oil in a skillet over medium-high heat and sear the steak roll on all sides until golden, about 2 minutes per side.
6. Transfer the steak to the baking dish, drizzle with balsamic vinegar, and roast for 25 minutes for medium-rare.
7. Let the steak rest for 5 minutes before slicing to keep all those juicy flavors locked in.

So there you have it—juicy steak with a gooey, cheesy center and a slight crunch from the asparagus. Serve it up with a simple salad or roasted potatoes to round out the meal.

Crab and Cream Cheese Stuffed Steak

You’re in for a treat with this Crab and Cream Cheese Stuffed Steak—it’s the kind of dish that turns a regular dinner into something special without needing a chef’s hat.

Ingredients

• 2 beef steaks, about 1 inch thick
• 1 cup of crab meat, shredded
• 4 oz of cream cheese, softened
• a couple of green onions, finely chopped
• a splash of Worcestershire sauce
• 1 tbsp of butter
• salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F to get it ready for the steak.
2. In a bowl, mix the crab meat, cream cheese, green onions, and a splash of Worcestershire sauce until well combined. Tip: Make sure the cream cheese is soft for easier mixing.
3. Cut a pocket into the side of each steak, being careful not to cut all the way through.
4. Stuff each steak with the crab and cream cheese mixture, then seal the edges with toothpicks. Tip: Don’t overstuff to keep the filling inside while cooking.
5. Heat a tbsp of butter in an oven-safe skillet over medium-high heat. Once hot, add the steaks and sear for about 2 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes for medium-rare, or until your desired doneness. Tip: Use a meat thermometer to check for 135°F for medium-rare.
7. Let the steaks rest for 5 minutes before removing the toothpicks and slicing. This keeps the juices inside.

Great for impressing guests or treating yourself, this steak is juicy with a creamy, flavorful center. Serve it alongside a crisp salad or roasted veggies for a complete meal that’s sure to delight.

Pepperoni and Ricotta Stuffed Steak

Feeling like impressing your dinner guests tonight? This pepperoni and ricotta stuffed steak is a game-changer. It’s juicy, flavorful, and surprisingly easy to pull off.

Ingredients

• 1.5 lbs of flank steak (butterflied)
• A couple of slices of pepperoni
• 1 cup of ricotta cheese
• A splash of olive oil
• 2 cloves of garlic (minced)
• 1 tsp of salt
• 1 tsp of black pepper
• A handful of fresh basil (chopped)

Instructions

1. Preheat your oven to 375°F.
2. Lay the butterflied flank steak flat on a cutting board. Season both sides with salt and pepper.
3. Spread the ricotta cheese evenly over the steak. Tip: Leave a small border around the edges to prevent spillage.
4. Layer the pepperoni slices on top of the ricotta, then sprinkle with minced garlic and chopped basil.
5. Carefully roll the steak tightly, starting from one end to the other. Use kitchen twine to secure the roll at 1-inch intervals. Tip: Tie it snug but not too tight to keep the filling inside.
6. Heat a splash of olive oil in an oven-proof skillet over medium-high heat. Sear the steak roll on all sides until golden brown, about 2 minutes per side. Tip: Don’t skip this step—it locks in the juices.
7. Transfer the skillet to the preheated oven. Bake for 25 minutes, or until the internal temperature reaches 145°F for medium-rare.
8. Let the steak rest for 10 minutes before slicing. This keeps it juicy.

Rich and savory, each slice reveals a beautiful spiral of pepperoni and creamy ricotta. Serve it over a bed of arugula for a fresh contrast, or alongside roasted potatoes for a hearty meal.

Avocado and Monterey Jack Stuffed Steak

Just when you thought steak couldn’t get any better, here comes a game-changer. Imagine juicy steak stuffed with creamy avocado and melty Monterey Jack cheese—it’s a flavor bomb waiting to happen.

Ingredients

• 2 thick-cut steaks (about 1 inch thick)
• 1 ripe avocado, sliced
• A handful of shredded Monterey Jack cheese
• A couple of tbsp olive oil
• A pinch of salt and pepper
• A splash of lime juice

Instructions

1. Preheat your grill or skillet to medium-high heat, around 400°F. Tip: A hot grill sears the steak perfectly, locking in those juices.
2. While heating, slice a pocket into the side of each steak, being careful not to cut all the way through. Tip: Use a sharp knife for clean cuts.
3. Stuff each pocket with avocado slices and a generous sprinkle of Monterey Jack cheese. Drizzle a bit of lime juice over the filling for a zesty kick.
4. Season the outside of the steaks with salt and pepper, then brush lightly with olive oil. This helps get that golden crust.
5. Grill or pan-sear the steaks for about 4-5 minutes per side for medium-rare. Tip: Let the steak rest for a few minutes after cooking to keep it juicy.

Heavenly doesn’t even begin to describe the first bite—creamy, cheesy, and perfectly savory. Serve it up with a crisp salad or some roasted veggies to round out the meal.

Pineapple and Ham Stuffed Steak

Ever thought about taking your steak game up a notch? Imagine juicy steak stuffed with sweet pineapple and savory ham, creating a flavor explosion in every bite. It’s easier than you think to whip up this showstopper at home.

Ingredients

• 1.5 lbs of flank steak
• A couple of slices of ham
• A handful of pineapple chunks
• A splash of olive oil
• A pinch of salt and pepper
• A teaspoon of garlic powder

Instructions

1. Preheat your oven to 375°F to get it ready for the steak.
2. Lay the flank steak flat and season both sides with salt, pepper, and garlic powder. Tip: Letting it sit for a few minutes helps the flavors soak in.
3. Layer the ham slices and pineapple chunks on one half of the steak, then fold the other half over. Tip: Secure with toothpicks if it’s not staying closed.
4. Heat a splash of olive oil in a skillet over medium-high heat. Once hot, sear the steak for about 2 minutes on each side until it’s nicely browned. Tip: This locks in the juices.
5. Transfer the skillet to the oven and bake for 10-12 minutes for medium-rare, or until it reaches your preferred doneness.

This Pineapple and Ham Stuffed Steak comes out incredibly tender, with the sweetness of pineapple perfectly balancing the saltiness of the ham. Try serving it over a bed of greens for a refreshing contrast.

Artichoke and Parmesan Stuffed Steak

Now, imagine slicing into a juicy steak only to find a savory surprise inside. That’s exactly what you get with this artichoke and parmesan stuffed steak—a dish that turns an ordinary dinner into something special.

Ingredients

• 2 thick-cut steaks (about 1 inch thick)
• A handful of artichoke hearts, chopped
• A generous sprinkle of grated parmesan cheese
• A couple of tablespoons of olive oil
• A pinch of salt and pepper
• A splash of balsamic vinegar

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to cook the steak evenly.
2. Make a pocket in each steak by slicing horizontally, being careful not to cut all the way through. Tip: A sharp knife makes this easier.
3. Stuff the pockets with the chopped artichoke hearts and a sprinkle of parmesan cheese. Don’t overstuff, or it’ll spill out during cooking.
4. Heat a couple of tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the steaks.
5. Sear the steaks for about 2 minutes on each side until they’re nicely browned. Tip: Don’t move them around too much to get a good sear.
6. Transfer the skillet to the preheated oven and cook for about 10 minutes for medium-rare. Tip: Use a meat thermometer to check for 135°F.
7. Remove the steaks from the oven, drizzle with a splash of balsamic vinegar, and let them rest for 5 minutes before slicing.

Delight in the contrast of the tender steak with the creamy, tangy filling. Serve it over a bed of greens or alongside roasted potatoes for a meal that’s sure to impress.

BBQ Pulled Pork Stuffed Steak

Mmm, imagine sinking your teeth into a juicy, flavor-packed steak that’s been generously stuffed with tender BBQ pulled pork. It’s the kind of dish that turns a regular dinner into a celebration, and lucky for you, it’s easier to make than you might think.

Ingredients

• 2 lbs of flank steak, butterflied
• A cup of your favorite BBQ pulled pork (homemade or store-bought)
• A couple of tablespoons of BBQ rub
• A splash of olive oil
• 1/2 cup of shredded cheddar cheese
• A handful of fresh cilantro, chopped

Instructions

1. Preheat your grill or oven to 375°F. If you’re using a grill, aim for medium-high heat.
2. Lay the butterflied flank steak flat and season both sides generously with the BBQ rub. Don’t be shy—this is where the flavor starts.
3. Spread the BBQ pulled pork evenly over one half of the steak, then sprinkle the cheddar cheese and chopped cilantro on top.
4. Carefully fold the other half of the steak over the filling, like a book. Secure the edges with toothpicks or kitchen twine to keep all that goodness inside.
5. Brush the outside with a splash of olive oil and give it one more light sprinkle of BBQ rub for that irresistible crust.
6. Grill or bake for about 25-30 minutes, flipping halfway through, until the steak reaches an internal temperature of 145°F for medium-rare. Let it rest for 5 minutes before slicing—this keeps the juices from running out.

That first slice reveals a beautiful spiral of smoky pulled pork and melted cheese, wrapped in perfectly cooked steak. Try serving it over a bed of creamy mashed potatoes or alongside a crisp, fresh salad for a meal that’s sure to impress.

Conclusion

Culinary adventures await with our roundup of 22 Delicious Stuffed Steak Recipes Ultimate! Whether you’re craving something cheesy, savory, or sweet, there’s a recipe here to satisfy every palate. We invite you to try these mouthwatering dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos