Steak And Bell Pepper Roll Recipes

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MARINATED STEAK AND BELL PEPPER ROLLS UPS



Marinated Steak and Bell Pepper Rolls Ups image

Provided by juli

Number Of Ingredients 11

1 pound flank steak or skirt steak, thinly sliced against the grain
3 tablespoons olive oil
1/2 cup Steve's Paleo Chef Steak Sauce
1/2 teaspoon garlic powder
salt and pepper, to taste
2 tablespoons butter, divided
1 red bell pepper, seeds removed and thinly sliced
1 orange bell pepper, seeds removed and thinly sliced
1 yellow bell pepper, seeds removed and thinly sliced
1/2 large red onion, thinly sliced
toothpicks

Steps:

  • Thinly slice steak against the grain, truly as thinly as possible (this will make for easier roll ups). Place the steak in a large shallow bowl then cover with olive oil, steak sauce, garlic powder, and salt and pepper. Toss the steak to cover with sauce and spices. Cover bowl and place in fridge for 1+ hour.
  • After 1 hour in the fridge, remove from fridge and place on counter to come to room temperature.
  • While meat settle, place a large sauté pan over medium heat. Add 1 tablespoon of butter to the pan, then add sliced peppers and onion along with a bit of salt and pepper. Cook until veggies are a bit soft and well coated, then remove from pan and set aside to cool.
  • Now you'll need put together the roll ups: you'll want to wrap 2 pieces of thin meat around a clump of the vegetable, meaning about 5-6 slices of different veggies. So place two slice of meat on a cutting board or plate right beside each other, then place the veggies on top of the meat, creating a plus sign with meat and veggies, then wrap the meat around the veggies any way you'd like, just make sure to get lock the meat in place by pressing a toothpick through the ends.
  • Repeat until all veggies and meat are gone.*
  • Place the large sauté pan back over medium heat and add the last tablespoon of butter to it.
  • Once pan is very hot and coated, add 4-5 roll ups to the pan toothpick side down first (be sure not to crowd the pan to help create a good sear on all the roll ups). Cook on all sides of the meat until meat is golden brown.
  • Repeat with all roll ups.
  • Eat up! Don't forget to remove the toothpick before you eat it! Your guests would most likely not enjoy that part.

STEAK WITH BELL PEPPERS



Steak with Bell Peppers image

Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 boneless beef sirloin steak, 3/4-inch-thick (about 1 pound), cut into thin strips
2 medium red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut in half and sliced (about 1 cup)
2 cloves garlic, chopped
1 teaspoon dried oregano leaves, crushed
2 packets Swanson® Flavor Boost¿ Concentrated Beef Broth
1/4 cup water

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.

PHILLY CHEESE STEAK-STUFFED BELL PEPPERS



Philly Cheese Steak-Stuffed Bell Peppers image

Philly cheese steak-stuffed bell peppers are a lighter option. All the flavors of the cheese steak and no bread! This easy-to-make recipe is a family favorite.

Provided by Alyshia Wesley

Categories     Everyday Cooking

Time 50m

Yield 6

Number Of Ingredients 8

3 large green bell peppers, halved lengthwise and seeded
1 (14 ounce) package thinly sliced frozen Philly beef steak
1 large sweet onion, diced
1 (6 ounce) package sliced baby bella mushrooms, diced
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon Montreal steak seasoning, or more to taste
6 slices provolone cheese

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.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 11.1 g, Cholesterol 47.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 14.8 g, SaturatedFat 7.1 g, Sodium 734.5 mg, Sugar 4.9 g

THE BEST PEPPER STEAK



The Best Pepper Steak image

Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 17

1 1/2 pounds flank steak
4 cloves garlic
One 1 1/2-inch piece ginger
7 tablespoons low-sodium soy sauce
1/4 cup Shaoxing wine or dry sherry
1 tablespoon sugar
Freshly ground black pepper
1/3 cup beef broth
2 teaspoons toasted sesame oil
2 tablespoons canola oil
1/2 medium white onion, cut into 1-inch pieces
1 large red bell pepper (about 8 ounces), cut into 1-inch pieces
1 large green bell pepper (about 8 ounces), cut into 1-inch pieces
1 tablespoon cornstarch
Sliced scallions, for topping
Toasted sesame seeds, for topping
Steamed white rice, for serving

Steps:

  • Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
  • Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
  • Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
  • About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
  • Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
  • Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
  • Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
  • Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
  • Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

STEAK AND BELL PEPPER ROLL



Steak and Bell Pepper Roll image

Mom used to make flank steak stuffed with bread crumbs. I thought it was heavenly (even if she did put a squirt of ketchup in the sauce). However, now I know bread crumbs are just a cheap filler and high carb. So try this stuffed flank steak, with no "filler," just the good stuff.

Provided by threeovens

Categories     Meat

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs flank steaks
2 tablespoons balsamic vinegar
1 shallot, minced
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons parmesan cheese, grated
1 cup fresh spinach, packed
1 red bell pepper, sliced thin
1 orange bell pepper, sliced thin
14 1/2 ounces beef broth

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.

Nutrition Facts : Calories 221.5, Fat 10.7, SaturatedFat 4.2, Cholesterol 48.6, Sodium 913.6, Carbohydrate 3.4, Fiber 1, Sugar 1.7, Protein 27.2

STEAK WITH BELL-PEPPER SAUCE



Steak with Bell-Pepper Sauce image

This sweet-and-sour sauce is good with steak, but it can also be served with chicken, pork, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons olive oil
1 shell steak, 6 to 8 ounces
Coarse salt and ground pepper
1/2 small onion, thinly sliced
1 yellow bell pepper, quartered lengthwise and thinly sliced crosswise (ribs and seeds removed)
2 garlic cloves, thinly sliced
1/4 teaspoon dried oregano
3 tablespoons red-wine vinegar
2 tablespoons tomato paste
1/3 cup water

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.

VEGGIE STUFFED STEAK ROLL RECIPE BY TASTY



Veggie Stuffed Steak Roll Recipe by Tasty image

Here's what you need: oil, red bell pepper, yellow bell pepper, white onion, salt, black pepper, garlic, flank steak, spinach, shredded mozzarella cheese, long toothpick

Provided by Joey Firoben

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

1 tablespoon oil, plus more for searing
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ white onion, thinly sliced
½ teaspoon salt, plus more seasoning
½ teaspoon black pepper, plus more for seasoning
3 cloves garlic, minced
2 lb flank steak, flattened as much as possible
1 ½ cups spinach
⅓ cup shredded mozzarella cheese
long toothpick, or short skewers

Steps:

  • Preheat oven to 350°F (180°C).
  • Heat the oil in an oven-proof skillet. Toss in the bell peppers, onions, salt, pepper, and garlic, and sauté until the veggies have softened, about 10 minutes.
  • Season the flank steak on both sides with a good pinch of salt and black pepper.
  • Sprinkle on the spinach in an even layer and top with the sautéed peppers.
  • Sprinkle the mozzarella cheese over the veggies and tightly wrap the steak into a roll.
  • Skewer the steak with toothpicks about 1½ inches (4 cm) apart so that the steak will hold its shape.
  • Slice between the toothpicks to create individual steak rolls.
  • Heat a few more tablespoons of oil in the skillet. When the oil has begun to smoke slightly, sear the steak rolls until browned, about 2 minutes per side.
  • NOTE: To bake the entire steak roll at one time, simply sear each steak roll in a large skillet and transfer to a parchment-lined baking sheet. Once each roll has been seared and transferred to the baking sheet, proceed with steps 10-12.
  • Transfer the skillet to the oven and bake for 10-15 minutes, or until it has reached desired level of doneness.
  • Let the steak rest for 5 minutes before removing toothpicks.
  • Enjoy!

Nutrition Facts : Calories 349 calories, Carbohydrate 4 grams, Fat 16 grams, Fiber 0 grams, Protein 44 grams, Sugar 2 grams

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