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1
ROAST PEPPERS
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2
Preheat oven to 450 line a baking sheet with foil.
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3
Place peppers on baking sheet.
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4
Roast until.tender and brown in spots, turning once about 15 to 20 minutes.
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5
Cool enough to handle then remove stems, seeds and any easy to remove skin
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6
MAKE PEPPER STEAK ROLLS
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7
Lay beef strips flat on work surface, sprinkle with salt and pepper.
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8
Lay a strip of roasted pepper to cover beef
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9
Cut cheese info lengths to have 1 log sized piece for each beef roll.
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10
Lay cheese on one end and roll up and secure worn a toothpick
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11
Combine all dredging ingredients in a bowl
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12
Place beef rolls in dredging mixture one by one go lightly coat
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13
Heat olive oil in a large skillet.
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14
Brown rolls on all sides and remove to a plate as done
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15
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.
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16
I then transferred this liquid to a deeper pan, I used a dutch oven
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17
Add the remaining beef roll and sauce ingredients, mix and bring to a simmer.
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18
Add beef rolls, cover and cook on low for about 1 1/2 hours until rolls are very tender but still intact
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19
Garnish with parsley and grated romano cheese.
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20
Serve with pasta, mashed potatoes, rice or crusty bread to soak up the delicious sauce
