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1
Place the flank steak on a cutting board with a short end facing you.
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2
Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge.
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3
Combine the oil, soy sauce, and steak seasoning in a 1-gallon zip-top plastic freezer bag.
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4
Add the steak, zip the bag shut, and squeeze to coat the steak.
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5
Marinate in the refrigerator 4 hours or overnight.
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6
Preheat the oven to 350.
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7
Grease a large cast iron Dutch oven.
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8
Lay out the flank steak flat in front of you with the grain of the meat running from left to right.
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9
Spread the garlic evenly over the meat and sprinkle with steak seasoning to taste.
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10
Layer the provolone over the steak, leaving a 1-inch border on all sides.
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11
Arrange the bacon, spinach, mushrooms, bell pepper, and onion over the cheese in stripes running in the same direction as the grain of the meat.
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12
Roll the flank steak up and away from you so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen; roll firmly, but be careful not to squeeze the fillings out the ends.
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13
Once rolled, tie with kitchen string, securing at 2-inch intervals.
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14
Place the stuffed steak into the prepared Dutch oven and bake until a meat thermometer inserted in the center of the stuffed steak registers 145, about 1 hour.
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15
Remove the stuffed steak from the Dutch oven and let stand 5 to 10 minutes before cutting into 1-inch-thick slices.
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16
Remove the string before serving.
