Here is what you will need!br br Makes 6br br Ingredientsbr 2 tablespoons canola oil, dividedbr 3 tablespoons chopped garlicbr 2 sweet onions, such as Vidalia, choppedbr 2 cups mushrooms, thinly slicedbr ½ tablespoon kosher saltbr ½ tablespoon freshly ground black pepperbr 2 pounds flank steakbr Kosher saltbr Freshly ground black pepperbr 1 (4-ounce) package baby spinachbr 9 slices Provolone cheesebr br Preparationbr Preheat oven to 350° Fahrenheit.br Heat 1 tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.br Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of Provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use 6 toothpicks to secure the steak roll. Slice the steak roll into 6 equal rolls.br Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for 1-2 minutes, then flip. Sear the second side for about 1 minute, then bake for 10-15 minutes, until medium-rare.br Remove the toothpicks, then serve!br br All music provided by Audio Network and Warner Chappell Inc.