Best 10 Onion Pepper Mixture For Beef Rolls Recipes

ZESTY ITALIAN SAUTEED ONION, PEPPER AND BEEF SANDWICH

Steps:

• Cook and stir onions and bell peppers in dressing in medium skillet on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
• Add meat; toss to coat. Cook on medium-low heat 2 min. or until heated through, stirring frequently.
• Fill rolls with meat mixture; top with pickled peppers.

BEEF ROLL UPS

Steps:

• Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
• Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
• Cut the peppers and onion to matchstick size and set aside.
• In a pan, melt the butter then add the shallots and cook until translucent.
• Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
• Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
• Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
• Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
• Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
• When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
• Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!

ROAST BEEF SLIDERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Slice the rolls in half vertically, leaving each roll attached as a sheet. Peel off the top layer and set aside; place the bottoms of the rolls in the prepared dish. Layer roast beef and cheese across the rolls.
• Heat oil in a a small skillet over medium-high heat. Cook onion, bell pepper, and mushrooms until soft, about 5 minutes. Spread pepper mixture over cheese and beef. Place the tops of the rolls back on.
• Mix melted butter, garlic powder, adobo seasoning, and Italian seasoning together. Brush seasoned butter on the tops of the rolls, pouring any extra over the sides.
• Bake in the preheated oven until cheese starts to melt, about 15 minutes. Separate each roll into a sandwich using a serrated knife. Serve hot.

STUFFED STEAK ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

ONION-PEPPER MIXTURE FOR BEEF ROLLS

Steps:

• In a large skillet, heat 1 tablespoonoil over medium-high. Add onionsand peppers; cook, stirring occasionally,until beginning to brown,about 7 minutes. Season with saltand pepper and add 3/4 cup water;cover and simmer 3 minutes.Uncover and cook, stirring occasionally,until vegetables are soft andliquid has evaporated, 2 minutes.

BEEF AND PEPPERS

Steps:

• Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.

SLOW COOKER ITALIAN CHUCK ROAST WITH PEPPERS AND ONIONS

Steps:

• Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
• Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
• Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
• Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
• Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
• Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

BEEF, PEPPERS AND ONIONS SANDWICH

Steps:

• 1. Trim fat from beef steak if any and set aside. Slice beef steak into thin slices. In a large bowl mix together all the marinade ingrediant. Add meat, cover and refrigerate for 1-2 hour.
• 2. Meanwhile in a small sauce pan over med heat add the beef fat and cook until the fat has rendered. If you did not have fat left over use the bacon. Add garlic, pepper flakes, and bay leaf cook a minut more. Add the beef broth and onion powder. Lower heat and simmer until half is gone. Strain and set aside.
• 3. In a large skillet, or pan, heat olive oil over med-high heat.Add the peppers and onions, salt and pepper and cook until just about soft. Remove the beef from the marinade. Discard marinade. Add beef to the pan, and cook until the beef is browned. Remove from heat and strain the mixture. Return to pan, add the sandwich beef juice and simmer for 2 minutes.
• 4. Turn on broiler. Slice rolls and open them face up Place on a baking sheet line with foil,. Top each roll with the beef steak mixture, then your favorite cheese. Place it under the broiler until cheese is melted. Add a little juice to the bare side of the roll and top with the pickled peppers. Serve with fries or chips.

GRILLED MIXED PEPPERS AND ONIONS

Steps:

• Soak wooden skewers 20 to 30 minutes. Heat a grill to medium. Skewer the white and red onion slices, passing the skewer through each layer; skewer the green, red, orange, and yellow peppers. Place the skewered vegetables, olive oil, salt, and pepper in a shallow bowl, and turn the vegetables until they are coated.
• Place vegetables on grill, and cook until lightly charred, 6 to 8 minutes per side. Transfer vegetables to a cutting board. Cut peppers into 1/2-inch-thick slices, and remove skewers from onions. Transfer vegetables to a serving platter.

STUFFED STEAK ROLLS

Steps:

• In a large skillet, saute the green pepper, onion and garlic in oil until crisp-tender; remove with a slotted spoon and set aside. Combine stuffing and cheese; spoon onto the center of the steaks. Roll up and tuck in ends; secure with toothpicks., In the same skillet, cook steak rolls until browned. Combine water and bouillon; stir in chili sauce and vegetable mixture. Pour over steak rolls. Cover and simmer for 25-30 minutes or until meat is no longer pink, occasionally spooning sauce over rolls. Remove toothpicks.