An Effortless Italian Masterpiece!
Craving the rich, comforting flavors of your favorite Italian dishes but want to skip the carbs? This Slow Cooker Italian Stuffed Flank Steak is your answer! Imagine tender, juicy flank steak layered with vibrant basil pesto, savory sun-dried tomatoes, and a generous blend of mozzarella and Parmesan, all simmered to perfection in a classic marinara. It’s a restaurant-quality meal that comes together in minutes, letting your slow cooker do all the work. Get ready for a low-carb, high-flavor dinner that will have everyone asking for seconds!
Ingredients
• Recommended: LARGE Slow Cooker
• 1 tablespoon / 15 ml olive oil
• 2 pounds / 900 g beef flank steak, in two 1-pound pieces, pounded to ¼-inch thickness
• ½ cup / 120 g basil pesto
• ½ cup / 75 g sun-dried tomatoes packed in oil, diced
• 2 cups / 226 g shredded mozzarella cheese, divided
• ½ cup / 50 g shredded Parmesan cheese
• 1 cup / 240 ml marinara sauce
Instructions
1. Prepare the Slow Cooker: Rub the olive oil over the bottom and sides of the stoneware insert.
2. Assemble the Steak: Lay one piece of pounded flank steak flat. Spread the basil pesto evenly over the surface, leaving a 1-inch border. Sprinkle with the diced sun-dried tomatoes, 1½ cups of the mozzarella, and all the Parmesan cheese.
3. Layer and Transfer: Place the second piece of flank steak directly on top, creating a layered stack. Carefully transfer the entire stack into the prepared slow cooker.
4. Cook: Pour the marinara sauce over the top of the steak. Cover and cook on LOW for 5 to 7 hours, or until the steak is fork-tender.
5. Melt Cheese and Serve: Sprinkle the remaining ½ cup of mozzarella cheese over the top. Cover for another 5-10 minutes to allow the cheese to melt. Carefully remove the steak, let it rest for a few minutes, then slice and serve immediately.
Nutritional Information
• Per Serving
• Calories: 633
• Fat: 39 g (55%)
• Net Carbs: 13 g (8%)
• Protein: 49 g (31%)
Pro Tips
• For a deeper, richer flavor, quickly sear both sides of the flank steak pieces in a hot, oiled skillet before assembling and placing them in the slow cooker.
• Use kitchen twine to tie the steak stack together before cooking. This helps it hold its shape beautifully and makes it easier to remove from the slow cooker.
• Serve this savory steak over a bed of zucchini noodles, cauliflower rice, or creamy polenta to soak up every drop of the delicious sauce.
• Feel free to swap the mozzarella with provolone for a sharper, tangier cheese flavor that pairs wonderfully with the other Italian .
FAQ
Q: Can I use a different cut of beef for this recipe
A: Flank steak is ideal for this recipe because it’s a thin, flat cut that’s perfect for layering and stuffing. If you can’t find it, skirt steak or a butterflied top round steak could work as alternatives, but cooking times may vary.
Q: Is it necessary to sear the flank steak before slow cooking
A: Searing the steak is an optional step, but it’s highly recommended in the pro tips. Quickly searing the flank steak in a hot skillet before assembling creates a deeper, richer flavor in the final dish.
Q: How can I keep the steak layers from falling apart
A: For best results, use kitchen twine to tie the layered steak stack together before placing it in the slow cooker. This helps the steak hold its shape beautifully during cooking and makes it much easier to remove and slice for serving.
Q: What should I serve with this Italian stuffed flank steak
A: To keep the meal low-carb, serve this steak over zucchini noodles or cauliflower rice. For a more traditional option, it’s also delicious with creamy polenta or a side of roasted vegetables to soak up the rich marinara sauce.
