Ingredients:
For the Steak Filling:
1 lb ribeye steak, shaved or very thinly sliced
1 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp onion powder
For the Vegetables:
1 large green bell pepper, thinly sliced
1/2 medium yellow onion, thinly sliced
4 oz white button mushrooms, sliced
1 tbsp unsalted butter
For the Roll Ups:
8 slices provolone cheese (thick cut)
2 tbsp mayonnaise
1 tsp Worcestershire sauce
For Garnish:
1 tbsp fresh parsley, chopped
1 pinch red pepper flakes
Directions :Heat a large cast-iron skillet over high heat with olive oil.
Add the shaved steak to the pan in a single layer and sear for 2 minutes until browned and crispy at the edges.
Season the steak with salt, pepper, and onion powder, then remove from the pan and set aside.
Lower the heat to medium and melt the butter in the same skillet.
Sauté the peppers, onions, and mushrooms for 5 to 7 minutes until softened and slightly caramelized.
Stir the cooked steak back into the vegetable mixture and add the Worcestershire sauce.
Lay the provolone cheese slices flat on a parchment-lined baking sheet or clean surface.
Spread a small dot of mayonnaise in the center of each cheese slice.
Place a generous spoonful of the warm steak and vegetable mixture onto the bottom third of each cheese slice.
Roll the cheese tightly around the filling to create a log shape.
Place the roll ups back into the warm skillet for 30 seconds, seam-side down, just until the cheese begins to soften and seal.
Transfer to a platter and serve immediately while the cheese is pliable.
Nutritional Info (per serving, serves 4)
Calories: 410
Protein: 32g
Carbohydrates: 5g
Fat: 29g
Fiber: 1g
Sugar: 2g
Sodium: 680mg