Gouda Cheese and Roasted Red Pepper Steak Roulade

Pro tips

• Pound the butterflied steak evenly to ¼" thickness so it cooks uniformly and the filling distributes without bunching.
• Tie the roulade at 2-inch intervals with kitchen twine rather than relying on toothpicks alone—this prevents the seam from splitting during cooking.
• Sear the roulade seam-side down first for 1–2 minutes to seal the filling inside before flipping.
• Let the cooked roulade rest 5 minutes before slicing so the juices redistribute and the filling sets slightly.

Substitutions

• Gouda → Swiss or gruyère (similar melting and mild flavor)
• Roasted red peppers → sautéed mushrooms or caramelized onions (same texture, different flavor profile)
• Green onions → fresh chives or thinly sliced leeks (similar onion bite)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat slices gently in a 300°F oven until warmed through.

Equipment

meat mallet · kitchen twine

How do I butterfly and pound the flank steak correctly?

Lay the flank steak flat, place your hand on top, and slice horizontally through the middle, stopping just before the edge so it opens like a book. Pound the opened meat between plastic wrap with a meat mallet until it reaches ¼" thickness.

What temperature should the steak roulade reach when cooked?

Cook until the internal temperature reaches 130–135°F for medium-rare, measured at the thickest part of the roll away from the filling.

Can I prepare this roulade ahead of time?

Yes, roll and tie the roulade up to 24 hours ahead, cover with plastic wrap, and refrigerate. Bring to room temperature 20 minutes before cooking.

What can I substitute for gouda cheese?

Swiss, gruyère, or provolone work well as replacements with similar melting qualities and mild flavor profiles.

How do I prevent the filling from leaking out while cooking?

Tie the roulade tightly at 2-inch intervals with kitchen twine and ensure the seam faces down during searing to seal it quickly.