Slow Cooked Spinach Stuffed Steaks

Indulge in the melt-in-your-mouth perfection of Slow Cooked Spinach Stuffed Steaks—an irresistible dish that combines rich, savory flavors with effortless elegance. Tender ribeye or sirloin steaks are butterflied and filled with a creamy spinach mixture made from sautéed garlic, fresh spinach, cream cheese, and Parmesan. After being seared to golden perfection, the stuffed steaks are slow-cooked in a fragrant bath of beef stock, paprika, and thyme, allowing the flavors to meld beautifully and the meat to become perfectly tender. This recipe strikes the perfect balance between impressive presentation and comfort food simplicity, making it ideal for a cozy family dinner or a special occasion. Pair these succulent stuffed steaks with roasted vegetables or mashed potatoes and watch them disappear from plates!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 4 pieces ribeye or sirloin steaks
• 4 cups fresh spinach
• 4 ounces cream cheese
• 0.5 cups grated Parmesan cheese
• 2 cloves minced garlic
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1.5 cups beef stock
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 12 pieces toothpicks or kitchen twine

Directions

Step 1

Lay the steaks flat on a cutting board and use a sharp knife to butterfly each steak by slicing horizontally down the middle and stopping just before cutting all the way through. Open the steak like a book and gently pound it with a meat mallet to even out the thickness.

Step 2

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add fresh spinach and cook until wilted, about 2 minutes. Remove the spinach mixture from the heat and let it cool slightly.

Step 3

In a mixing bowl, combine the cooked spinach, cream cheese, grated Parmesan cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well until fully combined.

Step 4

Scoop a generous portion of the spinach mixture and place it into the center of each butterflied steak. Fold the steak over the filling and secure the edges with toothpicks or kitchen twine.

Step 5

Season the outside of the stuffed steaks with the remaining salt, black pepper, paprika, and dried thyme.

Step 6

Using the same skillet, add the remaining tablespoon of olive oil and sear the stuffed steaks on both sides until browned, about 2 minutes per side. Transfer the seared steaks to a slow cooker.

Step 7

Pour the beef stock into the slow cooker, covering the steaks partially. Cover with the lid and cook on low heat for 4 hours or until the steaks are tender.

Step 8

Carefully remove the steaks from the slow cooker, discarding the toothpicks or twine. Serve hot with your favorite sides and spoon some of the cooking liquid over the steaks for extra flavor.

Nutrition Facts

Serving size	(1370.7g)

Amount per serving	% Daily Value*
Calories	2865.5

Total Fat 236.6g	0%
Saturated Fat 109.2g	0%
Polyunsaturated Fat 4.4g
Cholesterol 698.5mg	0%
Sodium 5324.3mg	0%
Total Carbohydrate 15.8g	0%
Dietary Fiber 4.6g	0%
Total Sugars 4.5g
Protein 193.7g	0%

Vitamin D 47.6IU	0%
Calcium 781.8mg	0%
Iron 23.9mg	0%
Potassium 2614.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.8%

Protein: 26.1%

Carbs: 2.1%