Recipes Pepper Steak Roll Ups


Recipes Pepper Steak Roll Ups

Recipes Pepper Steak Roll Ups

  2. 2 pounds beef top round pieces 1/4 inch tnick
  3. 5 fresh Italian sweet peppers
  4. 1 medium onion, cnopped
  5. 4 cloves of garlic,. minced
  6. a quarter lb Italian 4 mozzarella dairy product itaIian blend in one piece
  7. a quarter cup dry white wine beverage
  8. a single cup low sodium ground beef broth
  9. 1 14 oz . can diced tomatos with their state of mind
  10. 2 tbsp heavy ointment
  11. 1 tsp Italian flavoring spice blend
  12. 1/2 tsp black pepper and salt to flavour
  13. 1 tsp hot marinade such as Franks brand
  14. 2 tbsp extra virgin olive oil
  16. 1/2 pot all-purpose flour
  17. 1/2 pot romano cheese, grated
  18. half of tsp black pepper together with salt to taste
  19. 1 tsp Italian seasoming spice blend
  21. 1/4 cup fresh chopped parsley
  22. roughly grated romano cheese

Recipes Pepper Steak Roll Ups


  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


  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 pan

  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 1/2 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