Recipe: Delicious Pepper Steak Roll Ups

Pepper Steak Roll Ups. MAKE PEPPER STEAK ROLLS Lay beef strips flat on work surface, sprinkle with salt and pepper. How to Make Pepper Steak roll ups. Arrange peppers and onions horizontally on the steaks.

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. 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 cook that.

Ingredients of Pepper Steak Roll Ups

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

Roll in flour and brown in oil. Cook & Assemble the beef rolls. Season with salt and pepper if you wish. Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.

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 large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Roll the steak up over the vegetables and secure it with a toothpick. 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.