Directions
- Preheat your Pit Boss Griddle on HIGH heat.
- Place flank steak on a cutting board and slice horizontally across, to open, without completely cutting through. Use a meat mallet to pound to even thickness, if needed.
- Season the steak on both sides evenly with Pit Boss Chophouse Steak Rub. Set aside.
- In a mixing bowl, use a hand mixer to combine cream cheese, sour cream, sun dried tomatoes, and fennel.
- Spread cream cheese mixture on steak, then layer spinach and provolone. Roll steak, then tie with kitchen twine every 2 inches. Slice steak in between ties to cut into individual portions.
- On the griddle top, carefully add oil and heat.
- Add steak rolls and sear 5 minutes per side.
- Remove steaks from the grill and allow to rest for 5 minutes. Serve warm.
