St Louis Style Pizza Stuffed Flank Steak
The ingredients you can stuff a flank steak with are endless. Here is a great option!
Things to know:
What is a flank steak?
Flank steak is a long, flat, and lean cut of beef sourced from the abdominal muscles or lower chest of the cow. Known for its deep, rich beef flavor rather than tenderness, it features visible, long muscle fibers (the “grain”) and is a favorite for high-heat grilling, marinades, and quick stir-fries.
Is flank steak considered a good cut of meat?
Yes, flank steak is considered a very good cut of meat by cooks and food lovers because it delivers a rich, deep beef flavor, high protein, and great value, provided it is cooked and sliced the right way.
Why People Like Flank Steak
Deep flavor: It packs a much stronger, beefier taste than many tender cuts.
Health benefits: It is very lean, containing less fat and fewer calories than a ribeye.
Affordability: It costs less per pound than premium steaks like ribeye or filet mignon.
Versatility: It works great for grilling, pan-searing, fajitas, and stir-fries
What is St Louis Style Pizza?
St. Louis-style pizza is a distinct regional pizza from Missouri characterized by an ultra-thin, cracker-like yeast-free crust, sweet tomato sauce, and gooey Provel cheese, sliced into small squares instead of traditional wedges.
What is Provel cheese?
Provel cheese is a processed white cheese invented in St. Louis in the 1940s. It is made from a blend of cheddar, Swiss, and provolone cheeses mixed with a touch of liquid smoke. It is famous for its low melting point, buttery texture, and distinct smoky tang.
Is Provel cheese only in St. Louis?
Provel cheese is heavily centered in St. Louis as the signature ingredient for local thin-crust pizza and other regional dishes, but it is not strictly confined to the city. You can find it at select Midwestern grocery stores or order it online, though its cultural footprint remains almost exclusively tied to St. Louis.
Ingredients:
Flank steak
Provel cheese (you can substitute mozzarella if you wish)
Pizza sauce (we used Bonta Pizza Sauce)
olive oil (spray for a binder)
your favorite steak seasoning (we used Cattleman’s Grill Italiano)
1. Carefully butterfly the steak. (See video)
2. Spread pizza sauce out on your newly formed meat sheet, keeping away from within 1/2 inch of the edges.
3. They add a layer of shredded cheese, again staying away from the edges.
4. Next layer on your favorite pizza toppings. We used salami, mushrooms, and fresh basil leaves.
5. Now roll up your meat sheet into a long tube and secure with butcher’s twine.
6. Now how you set up your grill depends on how you intend to cook this masterpiece. If you are first cutting your “meat tube” into individual steaks, you want to make sure your grill is very hot so the cheese quickly melts and “seals” the steak to keep the stuffing from falling out. If you intend to cook the entire tube uncut, you can go with a more gentle fire.
7. Grill your steaks to a fine medium rare, serve and ENJOY!
Equipment used:
Sunterra Argentine Brasero Grill
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