Steak And Bell Pepper Roll Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
• Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
• Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
• Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
• Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.

Steps:

• In a small skillet, heat olive oil over medium heat. Trim and season steak with coarse salt and ground pepper; cook until desired doneness, about 2 minutes per side for medium-rare. Transfer steak to a plate; cover with foil to keep warm.
• Make sauce: Add onion to pan; cook, stirring often, until starting to soften, about 3 minutes.
• Add bell pepper, garlic, and dried oregano; season with salt and pepper. Cook until bell pepper is crisp-tender, about 5 minutes.
• Add red-wine vinegar, and bring to a boil; continue boiling until almost evaporated, about 1 minute. Add tomato paste and 1/3 cup water; cook 1 minute more. Spoon pepper sauce over steak.

Steps:

• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.

Steps:

• Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

Steps:

• Place steak between plastic and pound to about 1/4 inch thickness; transfer to a large plate.
• Combine vinegar, shallot, and oregano; rub all over the steak.
• Marinate, covered in the refrigerator for at least 2 hours up to 8 hours.
• Season top of steak with salt, pepper, and Parmesan cheese.
• Top with spinach and then bell peppers.
• Roll up from the long side and tie at 2 inch intervals with kitchen string.
• Transfer to a Dutch oven, add broth and enough water to just cover; bring to a boil.
• Cover, reduce heat, and simmer until very tender, about 1 1/2 hours; let stand 10 minutes before cutting into 12 slices.
• NOTE: Can be frozen up to 2 months. Reheat 15 to 20 minutes, let stand 10 minutes before slicing.