Monday, March 8, 2010

beef rolls... 20 minutes



the goods:

1/2 pound braciola beef (thinly sliced top round), cut into 4 equal pieces
2 ounces pepper jack cheese, thinly sliced
leftover onion pepper mixture
1 teaspoon extra-virgin olive oil



Pound meat as flat as possible and pat dry with paper towels; season with salt and pepper.



Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks.



Place a skillet over medium-high; brush with oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 10 minutes (reduce heat if meat browns too quickly).



Carefully remove toothpicks prior to serving.

1 comment:

Chris and Jenni said...

when I was going through my magazine yesterday, I saw that recipe and thought "Mmmmmm!" and marked it! Hope I get motivated and actually make it so we won't have so many cold cereal nights!