Sticky Teriyaki Pinwheel Roll-Ups

• 12 ounces thinly sliced flank steak
• 1/2 cup store-bought teriyaki sauce
• 8-inch flour tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup sliced green onions
• 1 tablespoon sesame seeds (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Toss steak slices with 1/4 cup teriyaki sauce; set aside.
3. 3 Lay a tortilla flat, spread with a thin layer of teriyaki sauce.
4. 4 Top with steak slices, cheese, and green onions; roll tightly.
5. 5 Slice roll into 1-inch pieces and place seam-side down on a baking sheet.
6. 6 Bake for 15-20 minutes until edges are golden and cheese is melted.
7. 7 Brush with remaining teriyaki sauce and sprinkle with sesame seeds.
8. 8 Serve warm.

Equipment

• Baking sheet
• Oven
• Sharp knife

Variations

• Add pineapple tidbits for a tropical twist.

Substitutions

• Substitute flank steak with thinly sliced chicken breast if preferred.

Pairings

• Pair with edamame or a simple cucumber salad for a complete appetizer spread.

Nutrition

Tips

• For a vegan option, substitute the steak with marinated tofu and use vegan cheese.
• Keep the roll-ups warm in a low oven until ready to serve.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven until warmed through.

Freezing: Freeze uncooked roll-ups on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake straight from frozen, adding 5 extra minutes to cook time.

Serving Suggestions

• Serve with a side of pickled ginger for a refreshing contrast.

FAQ