20 Delicious Stuffed Steak Recipes Gourmet

Ready to elevate your steak game to gourmet levels? Our roundup of 20 Delicious Stuffed Steak Recipes is here to inspire your next kitchen adventure. Perfect for home cooks looking to impress, these recipes blend juicy cuts with mouthwatering fillings for a meal that’s anything but ordinary. Whether it’s a cozy dinner or a special occasion, get ready to dive into flavors that will have everyone asking for seconds!

Blue Cheese and Walnut Stuffed Steak

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that feels like a hug on a plate. This recipe, with its rich flavors and tender textures, is a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• Ribeye steak – 2 (1.5 inches thick)
• Blue cheese – ½ cup, crumbled
• Walnuts – ¼ cup, chopped
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for finishing the steak.
2. Using a sharp knife, make a deep pocket in each steak, being careful not to cut through the edges.
3. In a small bowl, mix the blue cheese and walnuts together. This combination will melt beautifully inside the steak, creating a creamy texture.
4. Stuff each steak pocket with the blue cheese and walnut mixture, pressing gently to seal the opening as much as possible.
5. Heat olive oil in an oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
6. Season both sides of the steaks with salt and black pepper, then sear in the skillet for 3 minutes per side for a perfect crust.
7. Transfer the skillet to the preheated oven and bake for 10 minutes for medium-rare, or until the steak reaches your desired doneness.
8. Let the steak rest for 5 minutes before slicing to allow the juices to redistribute, ensuring every bite is moist and flavorful.

Creating a pocket in the steak might seem daunting, but it’s worth the effort for the burst of flavors inside. The blue cheese melts into a velvety sauce, while the walnuts add a delightful crunch. Serve this dish with a side of roasted vegetables or a crisp salad to complement its richness.

Spinach and Feta Stuffed Flank Steak

As the evening light fades, there’s something deeply comforting about preparing a meal that feels both nourishing and indulgent. This dish, with its tender meat and vibrant filling, is a testament to the beauty of simple ingredients coming together.

Ingredients

• Flank steak – 1.5 lbs
• Spinach – 2 cups, chopped
• Feta cheese – ½ cup, crumbled
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay the flank steak flat on a cutting board and season both sides with salt and black pepper.
3. In a skillet over medium heat, warm 1 tbsp of olive oil and sauté the garlic until fragrant, about 30 seconds.
4. Add the chopped spinach to the skillet, cooking just until wilted, then remove from heat and stir in the feta cheese.
5. Spread the spinach and feta mixture evenly over the flank steak, leaving a small border around the edges.
6. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
7. Heat the remaining olive oil in an oven-proof skillet over medium-high heat and sear the rolled steak on all sides until browned, about 2 minutes per side.
8. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
9. Let the steak rest for 10 minutes before slicing to allow the juices to redistribute.

Gently slice the steak to reveal the colorful spiral of spinach and feta, each bite offering a tender texture and a balance of savory flavors. Serve alongside roasted vegetables or a light salad for a meal that feels both elegant and effortlessly simple.

Mushroom and Swiss Stuffed Steak Rolls

Evenings like these call for something comforting yet elegant, a dish that wraps you in its warmth with every bite. Mushroom and Swiss stuffed steak rolls are just that, a tender embrace of flavors waiting to unfold.

Ingredients

• Beef flank steak – 1.5 lbs
• Swiss cheese – 4 slices
• Mushrooms – 1 cup, sliced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Lay the flank steak flat on a cutting board and season both sides with salt and black pepper.
3. Heat olive oil in a skillet over medium heat, add mushrooms and garlic, sautéing until mushrooms are golden, about 5 minutes.
4. Spread the sautéed mushrooms evenly over the steak, then layer Swiss cheese slices on top.
5. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
6. Heat the same skillet over medium-high heat, sear the steak roll on all sides until browned, about 2 minutes per side.
7. Transfer the skillet to the oven and 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 into rolls.

The rolls emerge juicy, with the Swiss cheese melting into the mushrooms, creating a rich, umami-packed center. Thinly slice them to reveal the beautiful spiral, perfect for plating over a bed of creamy mashed potatoes or alongside roasted vegetables.

Sun-Dried Tomato and Basil Stuffed Steak

Lately, I’ve found myself drawn to the simplicity of flavors that speak volumes, especially when they come together in a dish that feels both indulgent and comforting. This recipe, with its harmonious blend of sun-dried tomatoes and fresh basil, wrapped in a tender steak, is a testament to that.

Ingredients

• Beef flank steak – 1.5 lbs
• Sun-dried tomatoes – ½ cup, chopped
• Fresh basil leaves – ¼ cup, chopped
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the steak.
2. Lay the flank steak flat on a cutting board and season both sides evenly with salt and black pepper.
3. In a small bowl, mix together the chopped sun-dried tomatoes, basil, and minced garlic to create the stuffing.
4. Spread the stuffing evenly over one side of the steak, leaving a small border around the edges to prevent spillage.
5. Carefully roll the steak tightly from one end to the other, securing it with kitchen twine at 1-inch intervals to hold its shape during cooking.
6. Heat olive oil in an oven-proof skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2 minutes per side.
7. Transfer the skillet to the preheated oven and bake for 25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
8. Remove the steak from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.

The steak emerges juicy and rich, with the sun-dried tomatoes offering a sweet tanginess that contrasts beautifully with the earthy basil. Serve it sliced atop a bed of creamy polenta or alongside roasted vegetables for a meal that feels both elegant and utterly satisfying.

Garlic Herb Butter Stuffed Ribeye Steak

Evenings like these call for something indulgent, a dish that feels like a warm embrace after a long day. The garlic herb butter stuffed ribeye steak is just that, a tender cut of meat with a surprise inside that melts into every bite.

Ingredients

• Ribeye steak – 1 (1.5-inch thick)
• Butter – 4 tbsp, softened
• Garlic – 2 cloves, minced
• Fresh rosemary – 1 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill or skillet to high heat, aiming for 450°F.
2. While heating, mix the softened butter, minced garlic, chopped rosemary, salt, and black pepper in a small bowl until well combined.
3. Using a sharp knife, make a deep pocket in the side of the ribeye steak, being careful not to cut through the other side.
4. Stuff the pocket with the garlic herb butter mixture, then seal the opening with toothpicks to prevent the butter from leaking out during cooking.
5. Place the steak on the grill or skillet, cooking for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 135°F.
6. Remove the steak from the heat and let it rest for 5 minutes before removing the toothpicks and slicing. This allows the juices to redistribute.

Once rested, the ribeye reveals a buttery, herb-infused center that complements its charred exterior. Serve it atop a bed of roasted vegetables or alongside a crisp salad for a meal that’s as visually appealing as it is delicious.

Bacon and Cheddar Stuffed Steak

Evenings like these call for something hearty, something that wraps you in warmth with every bite. This dish, with its rich flavors and comforting textures, is a testament to the simple joys of cooking.

Ingredients

• Steak – 1 lb
• Bacon – 4 slices
• Cheddar cheese – ½ cup, shredded
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Lay the steak flat and season both sides with salt and black pepper.
3. Layer the bacon slices on top of the steak, followed by the shredded cheddar cheese.
4. Roll the steak tightly around the filling and secure with kitchen twine at 1-inch intervals.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Sear the steak roll on all sides until golden brown, about 2 minutes per side.
7. Transfer the skillet to the preheated oven and bake for 20 minutes for medium-rare, or until desired doneness.
8. Let the steak rest for 5 minutes before slicing to allow the juices to redistribute.

Delight in the way the melted cheddar oozes out with each slice, complementing the smoky bacon and tender steak. Serve it atop a bed of roasted vegetables or alongside a crisp salad for a meal that feels both indulgent and balanced.

Caramelized Onion and Gorgonzola Stuffed Steak

Comfort comes in many forms, and today, it arrives in the quiet sizzle of onions softening in a pan, their edges turning golden as they whisper secrets of sweetness to the air. This dish, a tender embrace of flavors, invites you to slow down and savor each step, each ingredient, each moment.

Ingredients

• Steak – 2 lbs
• Onions – 2 cups, thinly sliced
• Gorgonzola cheese – ½ cup, crumbled
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add the thinly sliced onions and cook slowly, stirring occasionally, until they are caramelized and golden brown, about 20 minutes. Tip: Lower the heat if they start to burn.
3. Season the steak with salt and black pepper on both sides.
4. Make a horizontal cut in the steak to create a pocket, being careful not to cut all the way through.
5. Stuff the pocket with the caramelized onions and crumbled Gorgonzola cheese. Tip: Use a spoon to help pack the filling evenly.
6. Secure the opening with toothpicks to keep the filling inside.
7. Heat butter in an oven-safe pan over medium-high heat. Sear the steak for 2-3 minutes on each side until a crust forms.
8. Transfer the pan to the preheated oven and bake for 10-12 minutes for medium-rare, or until desired doneness. Tip: Use a meat thermometer to check for an internal temperature of 135°F (57°C) for medium-rare.
9. Let the steak rest for 5 minutes before slicing. This allows the juices to redistribute.

When the knife glides through, the steak reveals its heart—a molten core of Gorgonzola and onions, their flavors deepened by the heat. Serve it atop a mound of creamy mashed potatoes or alongside a crisp salad, the contrast in textures as delightful as the harmony of tastes.

Jalapeno and Cream Cheese Stuffed Steak

Mornings like these, when the light filters through the kitchen window just so, I find myself drawn to recipes that marry simplicity with a touch of indulgence. This dish, with its bold flavors and comforting warmth, is a testament to the beauty of combining just a few quality ingredients.

Ingredients

• Steak – 1 lb
• Cream cheese – 4 oz
• Jalapeno – 2, finely chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking the steak to perfection.
2. In a small bowl, mix the cream cheese and chopped jalapenos until well combined. This filling will add a creamy texture and a spicy kick to your steak.
3. Carefully cut a pocket into the side of the steak, being mindful not to cut all the way through. This creates a space for the filling.
4. Stuff the steak pocket with the cream cheese and jalapeno mixture, then season the outside with salt and black pepper for enhanced flavor.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the steak for 2 minutes on each side to lock in the juices.
6. Transfer the skillet to the preheated oven and bake for 10 minutes for medium-rare, or until the steak reaches your desired level of doneness.
7. Let the steak rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

Serve this dish with a side of roasted vegetables or atop a bed of fresh greens for a contrast in textures. The creamy, spicy filling pairs beautifully with the tender, juicy steak, making each bite a delightful experience.

Prosciutto and Mozzarella Stuffed Steak

How quietly the evening settles around us, a perfect time to share a dish that feels like a warm embrace. This recipe, with its tender steak and melting heart of prosciutto and mozzarella, is a testament to the beauty of simple ingredients coming together.

Ingredients

• Beef steak – 1 lb
• Prosciutto – 4 slices
• Mozzarella cheese – ½ cup, shredded
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Lay the steak flat and make a horizontal cut through the middle, creating a pocket, being careful not to cut all the way through.
3. Season the inside of the pocket with salt and black pepper.
4. Layer the prosciutto slices inside the pocket, followed by the shredded mozzarella cheese.
5. Secure the opening with toothpicks to keep the filling inside.
6. Heat olive oil in an oven-safe skillet over medium-high heat.
7. Sear the steak for 2-3 minutes on each side, until a golden crust forms.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes for medium-rare, or until desired doneness.
9. Remove the toothpicks before serving.

So the steak emerges, juicy and rich, with the prosciutto adding a salty depth and the mozzarella a creamy contrast. Serve it sliced, revealing the molten center, alongside a crisp salad or roasted vegetables for a meal that feels both indulgent and comforting.

Pesto and Parmesan Stuffed Steak

Whispering the secrets of a quiet kitchen, this dish brings together the boldness of steak with the delicate whispers of pesto and Parmesan, creating a symphony of flavors that dance slowly on the palate.

Ingredients

• Steak – 2 (1-inch thick)
• Pesto – ¼ cup
• Parmesan cheese – ½ cup, grated
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the steak after searing.
2. Using a sharp knife, carefully cut a pocket into the side of each steak, being mindful not to cut through to the other side.
3. In a small bowl, mix the pesto and grated Parmesan cheese until well combined.
4. Gently stuff each steak pocket with the pesto and Parmesan mixture, then secure the opening with toothpicks to prevent the filling from leaking.
5. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Season the steaks with salt and black pepper, then sear in the skillet for 2 minutes on each side to develop a golden crust.
7. Transfer the skillet to the preheated oven and bake for 10 minutes for medium-rare, or until the steak reaches your desired level of doneness.
8. Remove the toothpicks before serving, letting the melted cheese and pesto ooze slightly for an inviting presentation.

Yielding to the richness of the pesto and the sharpness of the Parmesan, the steak emerges tender and juicy, with a crust that whispers of the skillet’s heat. Serve it sliced atop a bed of arugula, allowing the greens to wilt slightly under its warmth for a simple yet elegant plate.

Apple and Brie Stuffed Steak

Venturing into the kitchen tonight feels like a quiet rebellion against the rush of everyday life, where the simple act of preparing a meal becomes a moment of solace. This dish, with its harmonious blend of flavors, is a testament to the beauty of slowing down.

Ingredients

• Ribeye steak – 1 lb
• Brie cheese – 4 oz
• Apple – 1, thinly sliced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for the steak.
2. Carefully slice a pocket into the side of the ribeye steak, being mindful not to cut through to the other side.
3. Layer the thinly sliced apple and chunks of Brie cheese inside the pocket of the steak, distributing evenly.
4. Season the outside of the steak with salt and black pepper, pressing gently to adhere.
5. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Sear the steak for 3 minutes on each side to develop a golden-brown crust.
7. Transfer the skillet to the preheated oven and bake for 10 minutes for medium-rare, or until desired doneness.
8. Let the steak rest for 5 minutes before slicing to allow the juices to redistribute.

Oftentimes, the most memorable meals are those that balance richness with a touch of sweetness, as this steak does beautifully. The melted Brie and crisp apple create a luxurious texture, while the seared crust adds a satisfying contrast. Serve it atop a bed of arugula for a peppery bite that complements the dish’s richness.

Roasted Red Pepper and Goat Cheese Stuffed Steak

Whispering to myself as the evening settles, I find comfort in the simplicity of combining bold flavors with tender cuts, a practice that feels both intimate and indulgent.

Ingredients

• Flank steak – 1.5 lbs
• Roasted red peppers – ½ cup
• Goat cheese – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F, ensuring it reaches the correct temperature for even cooking.
2. Lay the flank steak flat on a cutting board and season both sides with salt and black pepper, a simple step that deeply enhances the meat’s natural flavors.
3. Spread the roasted red peppers evenly over one side of the steak, followed by dollops of goat cheese, creating pockets of creamy texture.
4. Carefully roll the steak tightly around the filling, securing it with kitchen twine at 1-inch intervals to maintain its shape during cooking.
5. Heat olive oil in an oven-safe skillet over medium-high heat, then sear the rolled steak on all sides until golden brown, about 2 minutes per side, to lock in the juices.
6. Transfer the skillet to the preheated oven and roast for 25 minutes, or until the internal temperature reaches 145°F for medium-rare, using a meat thermometer for precision.
7. Let the steak rest for 10 minutes before slicing, allowing the fibers to relax and the flavors to meld beautifully.

Each slice reveals a spiral of vibrant peppers and melting cheese, a contrast to the steak’s robust char. Enjoy it atop a bed of arugula for a peppery crunch or alongside roasted potatoes for a hearty meal.

Chorizo and Manchego Stuffed Steak

Just imagine the warmth of a kitchen, the sizzle of chorizo meeting heat, and the rich aroma of Manchego melting into tender steak. This dish is a hug in culinary form, a simple yet profound pleasure that turns an ordinary evening into something memorable.

Ingredients

• Flank steak – 1.5 lbs
• Chorizo – ½ cup, crumbled
• Manchego cheese – ½ cup, shredded
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the flank steak flat on a cutting board and season both sides with salt and black pepper.
3. In a skillet over medium heat, cook the chorizo in 1 tbsp of olive oil until browned, about 5 minutes. Let it cool slightly.
4. Sprinkle the cooked chorizo and shredded Manchego evenly over one side of the steak.
5. Roll the steak tightly around the filling and secure with kitchen twine at 1-inch intervals.
6. Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the steak roll on all sides until browned, about 2 minutes per side.
7. Transfer the skillet to the oven and bake for 25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
8. Let the steak rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.

Delight in the contrast of the crispy exterior against the juicy, cheesy interior. Serve atop a bed of roasted vegetables or alongside a crisp salad for a meal that’s as visually appealing as it is delicious.

Avocado and Monterey Jack Stuffed Steak

Yesterday, I found myself standing in the kitchen, the quiet hum of the evening settling around me, as I pondered over what to make for dinner. The idea of something hearty yet simple led me to a dish that feels like a warm embrace on a cool night.

Ingredients

• Steak – 1 lb
• Avocado – 1, sliced
• Monterey Jack cheese – ½ cup, shredded
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Using a sharp knife, make a deep pocket in the steak, being careful not to cut through the other side.
3. Season the inside of the pocket with salt and black pepper.
4. Layer the avocado slices and shredded Monterey Jack cheese inside the pocket.
5. Secure the opening with toothpicks to keep the filling inside.
6. Heat olive oil in an oven-safe skillet over medium-high heat.
7. Sear the steak for 2-3 minutes on each side until a golden crust forms.
8. Transfer the skillet to the preheated oven and bake for 10 minutes for medium-rare, or until desired doneness.
9. Remove the steak from the oven and let it rest for 5 minutes before slicing.

How the melted cheese mingles with the creamy avocado inside the perfectly cooked steak creates a symphony of textures and flavors. Serve it sliced atop a bed of wild rice or alongside roasted vegetables for a meal that feels both indulgent and comforting.

Fig and Gorgonzola Stuffed Steak

On a quiet evening, when the air carries the faintest hint of autumn, there’s something deeply comforting about preparing a meal that feels like a warm embrace. This dish, with its rich flavors and tender texture, is just that—a culinary hug.

Ingredients

• Beef tenderloin – 1.5 lbs
• Fresh figs – 4, quartered
• Gorgonzola cheese – ½ cup, crumbled
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the steak.
2. Using a sharp knife, make a deep horizontal cut in the beef tenderloin to create a pocket for stuffing, being careful not to cut through the other side.
3. Season the inside of the pocket with ½ tsp of salt and ¼ tsp of black pepper to enhance the meat’s flavor.
4. Stuff the pocket with the quartered figs and crumbled Gorgonzola cheese, distributing them evenly for a balanced taste in every bite.
5. Secure the opening with kitchen twine or toothpicks to keep the stuffing inside during cooking.
6. Heat olive oil in an oven-proof skillet over medium-high heat until shimmering, about 2 minutes, to create a perfect sear.
7. Sear the stuffed steak for 3 minutes on each side until a golden-brown crust forms, locking in the juices.
8. Transfer the skillet to the preheated oven and roast for 15 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer.
9. Let the steak rest for 5 minutes before slicing to allow the juices to redistribute, ensuring a moist and flavorful dish.

You’ll find the steak wonderfully tender, with the figs adding a sweet contrast to the bold Gorgonzola. Try serving it atop a bed of arugula for a peppery freshness that complements the rich flavors.

Artichoke and Parmesan Stuffed Steak

Falling into the rhythm of the evening, I find myself drawn to the simplicity and richness of combining artichoke and Parmesan with a tender cut of steak. It’s a dish that speaks of comfort and elegance, a quiet celebration of flavors that meld together under the gentle heat of the oven.

Ingredients

• Steak – 1 lb
• Artichoke hearts – ½ cup, chopped
• Parmesan cheese – ¼ cup, grated
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 375°F.
2. Lay the steak flat on a cutting board and make a horizontal slit through the middle to create a pocket, being careful not to cut all the way through.
3. In a small bowl, mix the chopped artichoke hearts and grated Parmesan cheese.
4. Stuff the steak pocket with the artichoke and Parmesan mixture, pressing gently to ensure it’s evenly distributed.
5. Secure the opening of the steak with toothpicks to keep the stuffing inside during cooking.
6. Heat olive oil in an oven-safe skillet over medium-high heat.
7. Season the steak with salt and black pepper on both sides.
8. Sear the steak in the skillet for 2-3 minutes on each side, until a golden crust forms.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes for medium-rare, or until desired doneness is achieved.
10. Remove the steak from the oven and let it rest for 5 minutes before slicing.

Gently slicing into the steak reveals a juicy interior with a meltingly tender texture, the artichoke and Parmesan filling adding a creamy, savory depth. Serve it atop a bed of roasted vegetables or alongside a crisp salad for a meal that feels both indulgent and balanced.

Smoked Salmon and Cream Cheese Stuffed Steak

Yesterday, as the evening light faded, I found myself craving something both comforting and a bit luxurious, a dish that felt like a quiet celebration. This led me to the kitchen, where I decided to prepare a smoked salmon and cream cheese stuffed steak, a recipe that perfectly marries the richness of beef with the delicate flavors of the sea.

Ingredients

• Beef steak – 1 lb
• Smoked salmon – 4 oz
• Cream cheese – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the steak.
2. Lay the beef steak flat on a cutting board and carefully make a pocket in the center, being sure not to cut all the way through.
3. In a small bowl, mix the cream cheese, smoked salmon, salt, and black pepper until well combined.
4. Gently stuff the pocket in the steak with the cream cheese and smoked salmon mixture, pressing the edges to seal as much as possible.
5. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Place the stuffed steak in the skillet and sear for 2 minutes on each side to develop a golden crust.
7. Transfer the skillet to the preheated oven and bake for 10 minutes for medium-rare, or until the steak reaches your desired level of doneness.
8. Remove the steak from the oven and let it rest for 5 minutes before slicing to allow the juices to redistribute.

Kindly savor the contrast between the tender, juicy steak and the creamy, smoky filling. For an extra touch of elegance, serve it atop a bed of lightly dressed arugula, allowing the peppery greens to complement the richness of the dish.

Black Olive and Feta Stuffed Steak

Remembering the first time I encountered the harmony of flavors in a dish that seemed to whisper secrets of the Mediterranean, I was struck by how simple ingredients could transform into something so profound. This recipe, a tender embrace of savory and salty, is a testament to the beauty of minimalism in cooking.

Ingredients

• Beef steak – 1 lb
• Black olives – ½ cup, chopped
• Feta cheese – ½ cup, crumbled
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F, ensuring it reaches the right temperature for even cooking.
2. Using a sharp knife, make a deep pocket in the steak, being careful not to cut through the edges.
3. In a bowl, mix the chopped black olives and crumbled feta cheese, then stuff this mixture into the steak’s pocket.
4. Secure the opening with toothpicks to keep the stuffing inside during cooking.
5. Heat olive oil in an oven-safe skillet over medium-high heat, then sear the steak for 2 minutes on each side to lock in juices.
6. Transfer the skillet to the oven and bake for 10 minutes for medium-rare, or until desired doneness is achieved.
7. Remove from the oven, let the steak rest for 5 minutes before slicing, allowing the juices to redistribute.

Perfectly seared on the outside with a molten core of olives and feta, each slice reveals a mosaic of flavors. Serve it atop a bed of arugula for a peppery contrast, or alongside roasted vegetables to soak up the succulent juices.

Roasted Garlic and Ricotta Stuffed Steak

Breathing in the quiet of the evening, I find myself drawn to the simplicity and depth of flavors that a well-prepared meal can bring. Tonight, the dish that whispers to me is one that marries the boldness of steak with the subtle, creamy embrace of ricotta and roasted garlic.

Ingredients

• Steak – 2 lbs
• Ricotta cheese – 1 cup
• Garlic – 4 cloves
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Peel and finely chop the garlic cloves.
3. In a small bowl, mix the ricotta cheese, chopped garlic, 1 tbsp of olive oil, salt, and black pepper until well combined.
4. Make a deep incision in the side of each steak to create a pocket, being careful not to cut through to the other side.
5. Stuff each steak pocket with the ricotta mixture, then seal the opening with toothpicks.
6. Heat the remaining 1 tbsp of olive oil in an oven-safe skillet over medium-high heat.
7. Sear the steaks for 2 minutes on each side until a golden crust forms.
8. Transfer the skillet to the preheated oven and bake for 10 minutes for medium-rare, or until desired doneness.
9. Remove the toothpicks before serving.

Delightfully, the steak emerges tender and juicy, with the ricotta and garlic melding into a creamy, aromatic filling that elevates every bite. Consider serving it atop a bed of arugula for a peppery contrast, or alongside roasted vegetables to soak up the juices.

Pepperoni and Provolone Stuffed Steak

Beneath the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that wraps bold flavors in the embrace of tender meat. This recipe, a harmonious blend of sharp provolone and spicy pepperoni tucked inside a juicy steak, is a testament to the joy of simple, yet thoughtful cooking.

Ingredients

• Beef top round steak – 1.5 lbs
• Pepperoni slices – 1/2 cup
• Provolone cheese slices – 1/2 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – 1/2 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay the steak flat on a cutting board and season both sides evenly with salt and black pepper.
3. Arrange the pepperoni and provolone slices evenly over one half of the steak, leaving a small border around the edges.
4. Fold the other half of the steak over the filling, pressing down gently to adhere. Secure with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Carefully place the stuffed steak in the skillet and sear for 3-4 minutes on each side, or until a golden crust forms.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the steak reaches an internal temperature of 145°F (63°C) for medium doneness.
8. Remove from the oven and let rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful bite.

Out of the oven, the steak emerges with a crisp exterior giving way to a molten center of cheese and pepperoni. Serve it sliced atop a bed of arugula for a peppery contrast, or alongside roasted vegetables to soak up the savory juices.

Conclusion

We hope this roundup of 20 Delicious Stuffed Steak Recipes inspires your next gourmet meal! Each recipe offers a unique twist to elevate your dining experience. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!