Why You’ll Love This Recipe
This recipe takes classic grilled steak to the next level by adding a burst of pesto flavor inside. The combination of tender, juicy meat with creamy, garlicky pesto and melted cheese creates an irresistible bite. It’s perfect for special occasions or when you want to impress with minimal ingredients and simple preparation. Plus, it pairs beautifully with a variety of sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- thick-cut steaks (such as ribeye or sirloin)
- basil pesto
- mozzarella or provolone cheese
- salt
- black pepper
- olive oil
- toothpicks or kitchen twine
Directions
- Preheat your grill to medium-high heat.
- Using a sharp knife, carefully cut a pocket into the side of each steak without slicing all the way through.
- Season the steaks inside and out with salt and black pepper.
- Spoon pesto into each pocket, then add cheese.
- Secure the opening with toothpicks or tie with kitchen twine to keep the filling inside.
- Brush the outside of the steaks lightly with olive oil.
- Place the steaks on the grill and cook for about 4–6 minutes per side, depending on thickness and desired doneness.
- Remove from the grill and let the steaks rest for 5 minutes before serving.
- Carefully remove toothpicks or twine before serving.
Servings and timing
Servings: 2–4
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes
Variations
Try using different cheeses like goat cheese or blue cheese for a unique flavor. You can also add sun-dried tomatoes inside the steak for extra richness. For a smoky twist, use a charcoal grill or add wood chips. If you prefer, swap pesto for a garlic herb butter or spinach filling.
Storage/Reheating
Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the oven at 160°C (325°F) until heated through. Avoid overcooking to keep the meat tender.
FAQs
What cut of steak works best?
Thick cuts like ribeye or sirloin are ideal for stuffing.
How do I keep the filling from leaking out?
Secure the opening היטһ toothpicks or kitchen twine and avoid overfilling.
Can I cook this without a grill?
Yes, you can use a grill pan or skillet on the stovetop.
What internal temperature should the steak reach?
For medium-rare, aim for about 57°C (135°F).
Can I prepare the steaks ahead of time?
Yes, you can stuff and refrigerate them a few hours before grilling.
What sides go well with this dish?
Roasted vegetables, mashed potatoes, or a fresh salad pair well.
Can I use store-bought pesto?
Yes, it works perfectly and saves time.
How do I know when the steak is done?
Use a meat thermometer or check firmness to your preference.
Can I freeze stuffed steaks?
It’s best to freeze them before cooking, tightly wrapped.
Why should I let the steak rest?
Resting allows the juices to redistribute for a more tender result.
Conclusion
Grilled Pesto-Stuffed Steaks are a simple yet impressive dish packed with bold flavors. With juicy meat, melty cheese, and aromatic pesto, this recipe is perfect for elevating your grilling game and creating a memorable meal at home.
PrintGrilled Pesto-Stuffed Steaks
Juicy grilled steaks stuffed with aromatic basil pesto and melted cheese for a rich, savory dish. This recipe delivers bold flavor and a restaurant-quality experience at home.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2–4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Halal
Ingredients
- 2–4 thick-cut steaks (ribeye or sirloin)
- 4 tablespoons basil pesto
- 4 slices mozzarella or provolone cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Toothpicks or kitchen twine
Instructions
- Preheat the grill to medium-high heat.
- Using a sharp knife, cut a pocket into the side of each steak without slicing all the way through.
- Season the steaks inside and out with salt and black pepper.
- Spoon pesto into each pocket and add cheese.
- Secure the openings with toothpicks or kitchen twine.
- Brush the outside of the steaks with olive oil.
- Place the steaks on the grill and cook for 4–6 minutes per side, depending on thickness and desired doneness.
- Remove from the grill and let rest for 5 minutes.
- Carefully remove toothpicks or twine before serving.
Notes
- Try goat cheese or blue cheese for a different flavor profile.
- Add sun-dried tomatoes for extra richness.
- Use a grill pan or skillet if a grill is not available.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently to avoid overcooking the steak.
Nutrition
- Serving Size: 1 steak
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 55 g
- Cholesterol: 140 mg
