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Recipe: Delicious Pepper Steak Roll Ups

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Pepper Steak Roll Ups. Wrap steak around vegetables and secure with a toothpick. MAKE PEPPER STEAK ROLLS Lay beef strips flat on work surface, sprinkle with salt and pepper. Arrange peppers and onions horizontally on the steaks.

Pepper Steak Roll Ups Roll up jelly-roll style, starting with a short side. Place mix on each piece of steak. Roll and fasten with toothpicks (no sides open). You can cook Pepper Steak Roll Ups using 22 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Pepper Steak Roll Ups

  1. Prepare of BEEF ROLLS AND SAUCE.
  2. You need of beef top round slices 1/4 inch tnick.
  3. It's of fresh Italian sweet peppers.
  4. Prepare of medium onion, cnopped.
  5. You need of cloves of garlic, .minced.
  6. You need of Italian 4 cheese itaIian blend in one piece.
  7. Prepare of dry white wine.
  8. It's of low sodium beef broth.
  9. It's of 14 ounce can diced tomatos with their juices.
  10. Prepare of heavy cream.
  11. You need of Italian seasoning spice blend.
  12. Prepare of black pepper and salt to taste.
  13. It's of hot sauce such as Franks brand.
  14. You need of olive oil.
  15. You need of DREDGING MIXTURE FOR BEEF ROLLS.
  16. It's of all-purpose flour.
  17. Prepare of romano cheese, grated.
  18. It's of black pepper and salt to taste.
  19. Prepare of Italian seasoming spice blend.
  20. You need of GARNISH.
  21. It's of fresh chopped parsley.
  22. You need of grated romano cheese.

Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. 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. In a small bowl, combine the next eight ingredients. Roll the steak up over the vegetables and secure it with a toothpick.

Pepper Steak Roll Ups step by step

  1. ROAST PEPPERS.
  2. Preheat oven to 450 line a baking sheet with foil. Place peppers on baking sheet..
  3. Roast until.tender and brown in spots, turning once about 15 to 20 minutes. Cool enough to handle then remove stems, seeds and any easy to remove skin.
  4. MAKE PEPPER STEAK ROLLS.
  5. Lay beef strips flat on work surface, sprinkle with salt and pepper. Lay a strip of roasted pepper to cover beef.
  6. Cut cheese info lengths to have 1 log sized piece for each beef roll. Lay cheese on one end and roll up and secure worn a toothpick.
  7. Combine all dredging ingredients in a bowl.
  8. Place beef rolls in dredging mixture one by one go lightly coat.
  9. Heat olive oil in a large skillet. Brown rolls on all sides and remove to a plate as done.
  10. After all rolls are browned and removed from skillet add onions and garlic and soften 1 minutes then add the wine and deglaze pan scrapping any browned bits, when wine is almost gone add broth. I then transferred this liquid to a deeper pan, I used a dutch oven.
  11. Add the remaining beef roll and sauce ingredients, mix and bring to a simmer. Add beef rolls, cover and cook on low for about 1 1/2 hours until rolls are very tender but still intact.
  12. Garnish with parsley and grated romano cheese. Serve with pasta, mashed potatoes, rice or crusty bread to soak up the delicious sauce.

In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil. Boil for about one minute, take off the heat, and set aside to use as a glaze. Beginning at a short end, roll up steak into a spiral. Place the browned meat roll in a shallow baking pan. Method Whisk together oil, vinegar, salt and pepper in a wide, shallow dish.

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