Roux & Roam

Smoked Ribeye Steak Pinwheels with Bacon & Jalapeño

If steak, bacon, cheese and a little heat sound like your kind of dinner, these smoked ribeye steak pinwheels need to be on your menu. Thin-cut ribeyes get seasoned and loaded with a creamy mixture of whipped cream cheese, cheddar, fresh rosemary and garlic. Then we add fresh asparagus and jalapeño, roll everything up, wrap each pinwheel in thick-cut bacon and let the smoker do its thing.

The result?

Smoky, cheesy, savory steak with just enough jalapeño to give it a little kick.

And fair warning: I cook with my heart. I’m much more likely to add something until it looks right than pull out a measuring spoon. So the measurements below are approximate. Use them as a starting point, taste as you go, and make it yours.

Recipe

Smoked Ribeye Steak Pinwheels with Bacon & Jalapeño

Smoked ribeye steak pinwheels stuffed with garlic-cheddar cream cheese, asparagus, and jalapeño, wrapped in bacon and smoked until tender.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 4
Course: Appetizer, Main Course, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 8 Thin-Cut Ribeye Steaks
  • Bullock’s Steak Rub To taste
  • 4-6 oz Whipped Cream Cheese
  • 1 cup Shredded Cheddar Cheese OR your cheese of choice
  • 1 TBSP Minced Garlic
  • 1-2 TBSP Finely Chopped Fresh Rosemary
  • Fresh Aspargus Trimmed
  • 1-2 Fresh Jalapenos Cut into thin strips
  • 8 Slices Thick Cut Bacon Pork or Beef

Equipment

  • 1 Knife Used for prep- slicing and trimming vegetables
  • 1 Cutting Board My prep surface for assembling pinwheels
  • 1 Bullock’s Steak Rub The seasoning I used on the ribeye before adding the filling
  • 1 Kitchen Tongs For flipping the pinwheels halfway through smoking.
  • 1 Disposable Aluminum Pan One of those inexpensive things I always like having around when I’m cooking outside.
  • 1 Pit Boss Smoker The smoker I used to cook the pinwheels low and away from direct heat.

Method
 

  1. Preheat the smoker. Set the temperature to 300 degrees Fahrenheit
  2. Make the filling. Mix the whipped cream cheese, shredded cheddar, minced garlic, and chopped fresh rosemary until combined.
  3. Season the steak. Lay the thin-cut ribeyes flat on a clean work surface or cutting board and season them with Bullock’s steak rub to taste.
  4. Add the filling. Spread a layer of the cream cheese mixture over each ribeye
  5. Add the vegetables. Place asparagus spears and 1-2 thin strips of fresh jalapeño across each steak. Don’t overthink the aspargus- use however many comfortably fit while still allowing you to roll the steak.
  6. Roll them up. Starting at one end, carefully roll each ribeye around the filling.
  7. Wrap in bacon. Wrap each steak pinwheel with one slice of thick-cut bacon. The bacon should help hold everything together, so there’s no need for toothpicks if yours stay securely wrapped.
  8. Smoke. Place the pinwheels on the upper rack of the smoker away from direct heat. Smoke at 300 degrees Fareneheit for approximately 1 hour, flipping halfway through.
  9. Check for doneness. Cooking time will vary depending on the thickness of the steaks and your smoker, so use the time as a guide rather than the sole indicator of doneness. Check the center with a food thermometer and cook to your preferred safe doneness.
  10. Rest and Serve. Remove the pinwheels from the smoker, let them rest briefly, and dig in.
    11. Roux & Roam Tip: We like some spice around here. If you don’t cutback on the jalapeño- or leave it out entirely. If you REALLY like heat, well… you know what to do.

The Roux & Roam Measuring Philosophy 

I cook with my eyes, taste buds and a little reckless confidence. Measurements are approximate unless precision actually matters. Taste as you go, adjust to your liking and make it yours.

What I Used to Make These

Want to make them the way that I did? These are the tools and products that I used for this recipe.

SHOP WHAT I USED ➡️
More Than Just A Smoke
Pit Boss Grills

Most pellet grills stop at indirect heat. Pit Boss® gives you direct flame access for true searing power. That means crispy skin, steakhouse-level crust, and total control over every cook

Pit Boss Grills
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Recipe Video

Made the Steak Pinwheels?

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