Pizza stuffed fajita pinwheels look impressive and taste AMAZING!

Here’s what you’ll need:

• Skirt steak
• Pepperoni
• Pizza sauce
• Sliced Mozzarella 
• Sliced provolone 
• Baby Spinach
• Southern Bell BBQ Seasoning
• Butcher's twine or toothpicks

The Process

First, start by trimming the skirt steak. Make sure to trim away any silver skin or hard fat common in skirt steak. This next step is optional. You can pound out the steak to make it flatter. I prefer to do this if the steak is uneven or if the steak is too small and I want to increase the surface area for stuffing. To pound out the steak, cover with a sheet of plastic wrap and use a meat mallet, rolling pin, or a small pan. You don’t want to pound it out too thin. Just enough to level or widen the steak. 

As you can see in the picture below, my steak was on the smaller side and oddly shaped. I pounded out the steak to make it a little wider, and then, cut off the tail end and simply moved it around to create a more rectangular shape. If you have to do this with your steak, make sure to start rolling on that side so that any cut up pieces remain intact on the inside. 

Next, season the steak on both sides with Southern Bell BBQ Seasoning. Then, add a thin layer of pizza sauce. You don’t want to put too much to where it will ooze out. Then, add a layer of pepperoni, a layer of sliced mozzarella, a layer of sliced provolone, and a layer of baby spinach. I like to leave a bare strip at the end of the steak because the filling will shift outwards as you roll. 

You could secure these pinwheels with toothpicks, but I find butcher’s twine to hold better. Since I could get 2 pinwheels out of this steak, I tied two strings of butchers twine around the rolled steak. Then, cut it in half between the two pieces of butcher’s twine to create the two pinwheels. 

If cooking these pinwheels on the grill, avoid direct heat so that the filling doesn’t ooze out before the steak can even cook. 

For the oven method, cook at 375°F for 30-45 minutes (depending on the size of your pinwheels) or until they reach an internal temperature of 145°F. We typically prefer our steak to be medium/medium-rare, however, you want to take it a little farther when you’re stuffing the meat.