Pepper Steak Roll Ups
Pepper Steak Roll Ups

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pepper steak roll ups. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Pepper Steak Roll Ups is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Pepper Steak Roll Ups is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have pepper steak roll ups using 22 ingredients and 12 steps. Here is how you cook it.

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

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