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Grilled cowboy butter beef tortilla pinwheels stacked on a metal skewer, glazed with herb butter sauce

Cowboy Butter Beef Tortilla Pinwheel Skewers

Crispy, cheesy beef pinwheel skewers made with thin seasoned ground beef pressed on flour tortillas, layered with sharp cheddar and mozzarella, rolled, sliced, skewered, and griddled until golden, then brushed with from-scratch cowboy butter. A game-day griddle appetizer.
Servings 5 servings
Calories 430 kcal
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 55 minutes

Equipment

  • Griddle, Flat Top, or Cast Iron
  • Skewers (wooden or metal)
  • Instant-Read Thermometer
  • Mixing Bowl
  • Sharp knife

Ingredients
  

Beef Tortilla Pinwheels

  • 1 lb ground beef (80/20)
  • 4 large flour tortillas
  • 2 cups shredded sharp cheddar cheese freshly shredded
  • 1 cup shredded mozzarella cheese freshly shredded
  • wooden or metal skewers

Beef Seasoning

  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp crushed red pepper flakes optional

Cowboy Butter

  • 1/2 cup melted butter
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped parsley
  • 1 tsp lemon juice
  • 1/2 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 1 pinch salt

Instructions
 

  • In a mixing bowl, combine the ground beef with salt, pepper, garlic powder, smoked paprika, onion powder, and chili powder. Mix thoroughly.
  • Lay a flour tortilla flat. Press a thin layer of raw seasoned beef evenly across it, leaving an inch around the edges. Keep the beef thin. Top with cheddar and mozzarella.
  • Roll the tortillas tightly into logs. The tighter the roll, the better the pinwheels hold together.
  • Refrigerate the rolls 15-20 minutes to firm them up and make slicing easier.
  • Slice the logs into 1 to 1½-inch pinwheels with a sharp knife.
  • Thread the pinwheels onto skewers with a little spacing so heat circulates evenly.
  • Preheat a griddle or flat top to medium heat and lightly spray with avocado oil. Cook the skewers, rotating every few minutes, until the cheese is melted, the tortillas are crispy and golden, and the beef reaches 160°F internal.
  • Mix the cowboy butter: melted butter, garlic, Dijon, parsley, lemon juice, smoked paprika, red pepper flakes, and salt. Brush generously over the cooked skewers. Top with Parmesan, parsley, and hot honey if desired. Serve immediately.

Notes

Keep the Beef Layer Thin: Too much beef and the tortilla crisps before the inside cooks through.
Chill Before Slicing: 15-20 minutes in the fridge keeps the pinwheels tight on the skewers.
Rotate Often: Every side should crisp while the beef cooks evenly inside.
Brush Cowboy Butter at the End: Adding it after cooking keeps the tortillas crispy instead of soggy.
Freshly Shredded Cheese: Better melt and the best cheese pull for social shots.
Pellet Smoker Variation: Smoke at 350°F until cooked through, then finish over direct heat or a griddle for crispiness.