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Swiss Cheese & Spinach Stuffed London Broil


Make sure you have kitchen twine before tackling this recipe, as it helps keep the rolled steak together during cooking.

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Rate this recipe 4.1/5 (17 Votes)


  • 1 1/2 pounds London Broil (it may be labeled bottom or top round)
  • Salt and pepper, to taste
  • 1/3 cup olive or vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried parsley
  • 1/2 jarred roasted red pepper, chopped
  • 2 tablespoons red onion, chopped
  • 2 handfuls fresh baby spinach leaves
  • 4 to 5 ounces sliced Swiss cheese


Servings 6
Preparation time 30mins
Cooking time 55mins
Adapted from


Step 1

Butterfly the steak and pound out any thick spots with the flat side of a meat mallet so it's mostly even.

Season all over with salt and pepper. Prick with a fork in 1-inch increments all over the steak.

In a large, wide shallow bowl whisk all the marinade ingredients together. Add the steak and make sure it's coated all over. Cover the bowl with plastic wrap and refrigerate at least 1 hour or overnight.

Place the steak of a flat work surface and blot off any excess marinade with a paper towel

Scatter the red peppers and onions over the surface of the steak, top with a double layer of spinach leaves then the Swiss cheese leaving a 1-inch border on one long end.

Cut 5 to 6 pieces of string.

Roll the steak up starting from the long end without the border, tucking in the filling as you go. Tie the roll tightly with string about every 2 inches.

Preheat oven to 425°F.

Place the steak in a greased roasting pan and bake from 18 to 25 minutes— you can check the temperature with a meat thermometer, medium rare should be about 120°F. and medium about 130°F.

You can turn on the broiler during the last five minutes or so to sear the outside, turning it once halfway through.

Cover with aluminum foil and let the steak sit for 5 to 10 minutes before slicing.

Use a serrated knife and cut into 1 to 2 inch thick slices. Remove all the strings before serving.

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