Recipe: Steak Roll-Ups

I’ve been in a cooking slump to end all cooking slumps. I refuse to admit how many meals I’ve ruined in a row, but it’s gotten so bad that last night I made macaroni and cheese from a box and heated frozen green beans as a side. I didn’t trust myself to ruin any more good food.

I know I’ll come out of this slump. I always do, but it’s not pleasant while I’m in it. Just ask Fringeman.

That’s why I thought I’d revisit a recipe from a time when I cooked edible food that didn’t come from a box.

You’ll like this recipe!

I am not the Barefoot Contessa, but a woman needs to feed her family and my budget doesn’t allow for takeout every night; therefore, I cook. I also do dishes. Sometimes I think it’s a shame that life has reduced me to the kitchen help, but more often, I actually enjoy eating making a good meal.

Several months ago I got in touch with my inner Martha, made a loom, and weaved a few scarves. Thankfully winter came to an end, but when it did, I realized that now I’ve suppressed my inner Martha so much that I forgot how to cook in the summer.

So I am smoothing my hair, donning a blue button down tailored shirt, and reuniting with Martha. Since I am stealing her recipe and giving her credit for my domestic duties, I think I should be a guest on her show. That’s the least she could do!

This post is getting long and I am boring myself, so on to the recipe I watched Martha make courtesy of The Today Show.

 

You will need: a package or two of very thin beef, one large onion, one green pepper, sliced pepper-jack cheese, olive oil and butter.

First drizzle a little olive oil and a teaspoon of butter into a pan, unless you are on a real diet, not to be confused with my pretend diets.

Slice your onion and pepper into thin strips and throw them in your pan.

 

Saute until they are soft and golden. While the veggies are cooking, take your thin steaks and tenderize them.

I use this kind of steak. It’s cheap and thin and works perfectly for this recipe.

My meat tenderizer is like a twenty-pound weapon. Seriously, I hide it in case someone breaks and enters.

I would never want to be on the receiving end of this tenderizer.

Layer a slice of pepper-jack cheese on your steak.

Side note: I’ve used jalapeno-jack cheese and it’s wonderful!

I’ve also fried up bacon and added a strip on top of that layer of cheese…everything’s better with bacon. Bacon can solve international problems. It’s the food of life.

Can you tell how much I love bacon?

 

Take those onions and peppers that have been cooking and add a layer on top of your cheese.

Martha rolled her steaks the short way on TV, but I don’t have those kind of mad kitchen skills yet.

I’m a novice.  I roll these the long way, so they cook through easier.

I also use a ridiculous number of toothpicks to hold these babies shut.

Place the meat rolls into a hot skillet with about a tablespoon of oil drizzled on the bottom.

Sprinkle with salt and pepper. Cook until they are done. It only takes a few minutes.

Just don’t eat the toothpicks!

Are you impressed with my step-by-step pictures?

I did it for Martha.

Let me know if you try it, because I really think you’ll like it.

 

Here’s to hoping this puts me in a better cooking cycle.