Recipes > Dinner

Surf ‘N’ Turf Pinwheels

Prep Time

40 minutes

Cook Time

45 minutes


2-4 people

A new “spin” on surf ‘n’ turf bring a new level of flavor to your next dinner! These Surf ‘N’ Turf Pinwheels by Firehouse Grub are cheesy, savory, fresh and full of Creole flavors … the perfect combination for the most delicious dinner.

Surf ‘N’ Turf Pinwheels

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Kitchen Tip : Surf 'N' Turf Pinwheel


  • 4 Pounds Skirt Steak

  • 2 Pounds Shrimp, Deveined and Peeled

  • 2 Blocks Cream Cheese

  • 1 Block (8 Ounces) Pepper Jack Cheese

  • 2 Green Bell Peppers

  • Tony’s Original Creole Seasoning, to Taste

  • Kabob Skewers

  • 3 Tablespoons Butter

  • 1/2 Lemon

  • Clear


  1. Trim skirt steak and tenderize using a tenderizing mallet.
  2. Take cream cheese out of fridge and let soften.
  3. Heat skillet over medium heat. Add butter to skillet.
  4. Season shrimp liberally with Tony’s and transfer to skillet. Squeeze juice from 1/2 lemon. Cook thoroughly until done. Remove from skillet.
  5. Chop up shrimp into smaller pieces.
  6. Grate block of pepper jack cheese.
  7. Dice green bell peppers into small pieces.
  8. In a large bowl, combine softened cream cheese, shredded pepper jack cheese, bell peppers and shrimp.
  9. Preheat grill to medium or medium-low heat.
  10. Lay skirt steak out and spread mixture evenly over the steak. Season liberally with Tony’s Original Creole Seasoning.
  11. Roll up skirt steak. Use kabob skewers to secure rolled up steak into place. Season exterior of steak liberally with Tony’s Original Creole Seasoning.
  12. Transfer pinwheels to grill and grill for 10-15 minutes. Turn steak 90 degrees and grill for another 10-15 minutes.
  13. Flip pinwheels and grill for another 10-15 minutes. Turn 90 degrees and grill for another 10-15 minutes to ensure the middle is cooked thoroughly.
  14. Remove pinwheels from grill and let rest 5-10 minutes.
  15. Slice, serve and enjoy!

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