Juicy Cheesy Pepper Steak (Print Version)
# Ingredients:
→ Protein
01 -
Flank steak
→ Vegetables
02 -
1 cup spinach
03 -
2 cups bell pepper, cut lengthwise
04 -
1 cup onion, sliced
→ Condiments
05 -
2 tablespoons Dijon mustard
→ Dairy
06 -
2 slices Muenster cheese
→ Seasonings
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
09 -
1 teaspoon paprika
10 -
1 teaspoon chili powder
11 -
1 teaspoon cayenne pepper
12 -
1 teaspoon salt
13 -
1 teaspoon ground black pepper
14 -
1 teaspoon ground cumin
15 -
1 teaspoon ground coriander
# Instructions:
01 -
Slice the bell peppers and onions, then sauté them in a pan until cooked down. Set aside.
02 -
Thin out the flank steak using a meat tenderizer or by slicing it in half widthwise so that it can roll on itself.
03 -
Lay the thinned steak flat and spread Dijon mustard over the surface. Layer spinach evenly on top, followed by Muenster cheese at the bottom of the steak. Add the cooked peppers and onions over the cheese.
04 -
Roll the steak tightly from the bottom edge, and secure it with toothpicks along the seam.
05 -
Season the rolled steak thoroughly with the prepared seasoning blend. Cook in a skillet on medium-high heat for approximately 3.5 minutes per side, and 1 minute on the edges to sear. Allow it to rest for 5-10 minutes before serving.