Recipe: Perfect Pepper Steak Roll Ups

Pepper Steak Roll Ups.

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. You need of BEEF ROLLS AND SAUCE.
2. It's 2 lb of beef top round slices 1/4 inch tnick.
3. You need 5 of fresh Italian sweet peppers.
4. It's 1 of medium onion, cnopped.
5. Prepare 4 of cloves of garlic, .minced.
6. You need 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. It's 1 of 14 ounce can diced tomatos with their juices.
10. You need 2 tbsp of heavy cream.
11. You need 1 tsp of Italian seasoning spice blend.
12. Prepare 1/2 tsp of black pepper and salt to taste.
13. Prepare 1 tsp of hot sauce such as Franks brand.
14. You need 2 tbsp of olive oil.
15. You need 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. It's 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. You need 1/4 cup of fresh chopped parsley.
22. You need of grated romano cheese.

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.