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1
Take the cuts of steak you have made and place between two sheets of plastic wrap and pound with a meat mallet to thin them out.
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2
Don't pound too thin, or meat will tear.
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3
In a large skillet, in the butter or olive oil, saute the garlic, onion, chili pepper, green pepper, mushrooms and black olives over medium- heat until vegetables soften and onions become translucent.
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4
Add the cubed cream cheese, and stir constantly until cheese melts and mixture comes together.
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5
Take off the heat and cool slightly.
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6
Add 1 1/2 cups of the shredded cheese.
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7
Spoon vegetable cheese mixture down the center of each cut of steak.
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8
Roll up jellyroll style and secure with toothpicks.
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9
In a skillet, saute steak rolls in a little oil or butter on all sides till brown over medium heat, about 5 minutes.
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10
In a medium bowl combine the tomato sauce, cinnamon, cumin, and cocoa powder.
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11
Pour over steak rolls in skillet.
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12
Cover and simmer on medium-low for 15-20 minutes until sauce thickens somewhat and meat is cooked through and tender.
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13
Meanwhile, cook linguini according to package directions.
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14
Drain, and place onto a large serving platter.
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15
Place steak rolls over pasta, pour sauce over rolls and pasta.
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16
Sprinkle with the reserved shredded cheese.
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17
NOTE: It's best to wear plastic gloves when cutting chili peppers; avoid contact with face or eyes.
