Spinach Stuffed Flank Steak

Prep Time
20 minutes
Cook Time
80 minutes


  • 2 lb beef flank, cut across the grain into 6 pieces
  • 2 cups mushrooms, sliced
  • 1 cup sweet onion, sliced
  • 4 oz. cream cheese, softened
  • 2 cups spinach
  • 3 tbsp butter
  • Salt and pepper, to taste
  • ½ cup beef broth
  • 1/4 cup beer
  • Olive oil


  1. Preheat the inner pot of your appliance on HIGH heat. Add butter and allow it to melt, spreading evenly on the surface of the inner pot.
  2. Stir in the sliced onion and mushrooms, and sauté until the onions are translucent and the mushrooms have reduced in size. Once sautéed, manually switch the cooker to Keep Warm.
  3. Mix in the softened cream cheese and spinach to the onion and mushroom mixture.
  4. Take about 2/3 of the cheese and vegetable mixture out of the inner pot and set it aside. Add beef broth to the remaining mixture in the inner pot.
  5. Switch the cooker to MID/MEDIUM heat and stir until the beef broth and cheese mixture are combined, forming a thick sauce.
  6. Meanwhile, pat dry the beef flank slices with a paper towel, and season all sides with salt and pepper.
  7. Coat one side of each steak with the reserved cream cheese and vegetable mixture.
  8. Roll the steak tightly to completely enclose the filling. Use cooking twine or toothpicks to secure the rolls.
  9. Replace the inner pot with the grill pan, and preheat the grill pan on HIGH heat with a light coating of olive oil.
  10. Once the oil is preheated, place the steak rolls onto the grill pan and sear on all sides (about 2-3 minutes per side).
  11. Pour in the beer and reduce the heat to LOW. Simmer for about 15 minutes, flipping the beef rolls halfway through to prevent sticking.
  12. Serve the beef rolls while hot, accompanied by the leftover cream cheese sauce.