Pepper Steak Roll Ups (8 Servings)

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Today's highlight is the pepper steak roll ups. This enjoyable recipe is easy and quick to prepare.

All you require are 22 ingredients and the readiness to follow 12 simple steps.

• BEEF ROLLS AND SAUCE
• 2 lb beef top round slices 1/4 inch tnick
• 5 fresh Italian sweet peppers
• 1 medium onion, cnopped
• 4 cloves of garlic, .minced
• 1/4 lb Italian 4 cheese itaIian blend in one piece
• 1/4 cup dry white wine
• 1 cup low sodium beef broth
• 1 14 ounce can diced tomatos with their juices
• 2 tbsp heavy cream
• 1 tsp Italian seasoning spice blend
• 1/2 tsp black pepper and salt to taste
• 1 tsp hot sauce such as Franks brand
• 2 tbsp olive oil
• DREDGING MIXTURE FOR BEEF ROLLS
• 1/2 cup all-purpose flour
• 1/2 cup romano cheese, grated
• 1/2 tsp black pepper and salt to taste
• 1 tsp Italian seasoming spice blend
• GARNISH
• 1/4 cup fresh chopped parsley
• grated romano cheese

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We trust that you’ve gained some insightful insights from this information. Now, let’s return to the preparation of the "pepper steak roll ups".

• ROAST PEPPERS
• Preheat oven to 450 line a baking sheet with foil. Place peppers on baking sheet.

  

• 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

  

• MAKE PEPPER STEAK ROLLS
• Lay beef strips flat on work surface, sprinkle with salt and pepper. Lay a strip of roasted pepper to cover beef

  

• 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

  

• Combine all dredging ingredients in a bowl
• Place beef rolls in dredging mixture one by one go lightly coat

  

• Heat olive oil in a large skillet. Brown rolls on all sides and remove to a plate as done

  

• 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

  

• 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

  

• Garnish with parsley and grated romano cheese. Serve with pasta, mashed potatoes, rice or crusty bread to soak up the delicious sauce

  

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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