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French Dip Pinwheels

French Dip Pinwheels

Photo by Laura Chase de Formigny for The Washington Post

Here, thinly sliced, lean steak, garlicky mushrooms and fresh spinach are rolled into a whole grain wrap, then cut crosswise into pinwheels and served alongside a deeply savory, brothy gravy for dipping. It’s a mouthwatering, nutritionally balanced meal that’s made in one skillet, so it’s not only a pure pleasure to eat, but it’s practical and healthful, too.

Storage Notes: Leftover steak can be refrigerated in an airtight container for up to 3 days.


1 (12-ounce) strip or sirloin steak (about 1-inch thick), trimmed (see NOTE)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons olive oil, divided
8 ounces white button or cremini mushrooms, sliced
2 cloves garlic, minced or finely grated
1 large shallot, minced (about 1/3 cup)
1/2 cup dry sherry
1 cup low-sodium beef stock
2 teaspoons Worcestershire sauce
4 large (10-inch wide) whole-grain tortillas
4 cups (2 3/4 ounces) lightly packed fresh baby spinach

Pat the steak dry with paper towels and season the meat on both sides with 1/4 teaspoon each of the salt and pepper.

In a medium skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Place the steak in the skillet and cook until it forms a brown crust and the meat is cooked to your liking, about 4 minutes per side for medium-rare. Transfer the steak to a cutting board (keep the skillet on the stove top) and let the meat rest for 10 minutes before slicing as thinly as possible across the grain.

Add 1 tablespoon oil to the same skillet and reduce the heat to medium. Add the mushrooms and the remaining 1/4 teaspoon of salt and cook, stirring occasionally, until the mushrooms release their water, about 5 minutes. Stir in the garlic and cook for 1 minute more. Transfer the mushrooms to a dish.

Add the remaining 1 tablespoon of oil to the pan, then add the shallot and return the pan to medium heat. Cook the shallot, stirring, until softened, 2 to 3 minutes. Add the sherry, increase the heat to medium-high and cook until it is reduced by about half, 2 to 3 minutes. Add the stock, Worcestershire and the remaining 1/4 teaspoon of pepper, and continue to cook until the liquid is reduced to about 1 cup total, about 5 minutes.

To make the pinwheels, place a tortilla on a work surface. Scatter 1 cup spinach all over it, then top with a quarter each of the mushrooms and steak slices. Roll the tortilla up tightly, then use a serrated knife to cut it crosswise into 3 to 4 pinwheels. Repeat with the remaining tortillas and filling. Arrange the pinwheels seam side down on serving plates, or use toothpicks to secure them. Serve each accompanied by a ramekin of the jus for dipping.

NOTE: If your steak is thicker than 1 inch, you may need to finish it in the oven at 400 degrees until the internal meat temperature reaches 135 degrees for medium-rare (or longer depending on your preference for doneness). Depending on the thickness of the meat, it could take up to 10 minutes.

Makes 4 Servings

Per serving: Calories 348; Total Fat 16g; (Sat Fat 2g); Protein 31g; Carb 19g; Fiber 9g; Cholesterol 47mg; Sodium 786mg; Total Sugar 2g


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