Beef Rolls

By á-47

Ingredients

• 3/4 lb. thin sliced skirt steak, cut into 4 equal pieces
• salt and pepper
• 2 oz. pepper jack cheese, thinly sliced
• 1 cup onion-pepper mixture
• 2 tea. extra-virgin olive oil
• ONION-PEPPER MIXTURE
• 1 med. onion, sliced thin
• 1 red or orange bell pepper

Preparation

Step 1

In large skillet, heat 1 Tbsp. oil, add onions and peppers. Cook, stirring occassionally, until beginning to brown. (approx. 7 mins) Season with salt & pepper and add 1/4 cup water. Cover and simmer 3 minutes.
Uncover and cook, stirring occasionally, until vegetables are soft and liquid has evaporated (approx. 2 mins).

Pat meat dry with paper towels and season with salt and pepper. Place cheese slice and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks.

Place a medium skillet over med-high; brush with 1 tea. oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts (about 8 mins). Reduce heat if meat browns too quickly.

Transfer rolls to a plate, serve with a salad.