Looking to serve something other than cheese nachos for your friends and family that gather to watch ‘the big game’ on TV? This recipe was adapted from the original by Ted Reader (tedreader.com) and is one of Ted’s favourite ways to serve steak as a snack or light meal.
1 package (5.2 oz/150 g) garlic and fine herbs soft cheese, such as Boursin, softened (or 5 oz/150 g cream cheese)
1 cup (250 mL) shredded mozzarella cheese
Sautéed Onions & Peppers
2 tbsp (30 mL) olive oil
1 onion, thinly sliced lengthwise
1 sweet red pepper, cut into thin strips
1 poblano or sweet green pepper, cut into thin strips
1 hot or sweet banana pepper, cut into thin strips
¼ cup (60 mL) grated Parmesan
¼ cup (60 mL) chopped fresh dill
Fresh ground pepper
4 Beef Flat Iron Steaks, each about 4 oz (125 g)
4 tsp (20 mL) olive oil
4 tsp (20 mL) steak spice
4 tsp (20 mL) Dijon mustard
4 slices deli-cut Montreal smoked meat or pastrami pprox.
2 mozzarella cheese strings, halved crosswise
Butcher’s twice or toothpicks
¼ cup (60 mL) chopped fresh dill
8 rustic small rolls, split
- Cheese Spread: Mash together softened cheese and mozzarella in a bowl. Set aside at room temperature.
- Sautéed Onions & Peppers: Heat oil over medium heat in a large skillet. Cook onions, stirring frequently, for 4 to 5 minutes, until tender and starting to caramelize. Add red pepper, poblano pepper and banana pepper; cook, stirring, for 2 to 3 minutes, until tender. Remove from heat and let cool.
- Stir in Parmesan cheese and dill; season with pepper to taste. Set aside.
- Steak Roll-Ups: Slice the steaks horizontally, almost but not all the way in half, to butterfly. Place 1 butterflied steak between two sheets of plastic wrap and gently pound with the flat side of a meat mallet until about ¼-inch (5 mm thick) and to stretch it a little. Repeat with remaining steaks.
- Brush steaks all over with olive oil and season with steak spice. Working with one steak at a time, brush surface of steak with one-quarter of the Dijon mustard. Place a slice of smoked meat (folding it if necessary) on top of the mustard. Spread 2 tbsp (30 mL) of Cheese Spread over entire surface of smoked meat.
- Place ¼ cup (60 mL) of Onions ‘n’ Peppers along one end of the steak. Place 1 piece of cheese string crosswise on top and press it in lightly. Starting at the end closest to the onion mixture, roll up the steak tightly into a jelly roll. Tie tightly in 1-inch (2.5 cm) intervals with butcher’s twine to secure, or hold together with toothpicks. Repeat with remaining steaks and fillings.
- Place on a plate, cover with food storage wrap and refrigerate for at least 1 hour or up to 8 hours. (This will allow the bundles to set/firm-up and make it easier to handle when grilling.)
- Grill Steak Roll-Ups in a closed preheated barbecue over medium-high heat (400°F/200C) for 10 to 12 minutes, turning to brown on all sides, or until a digital instant-read thermometer inserted in centre of each roll reads 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to a cutting board and let rest for 5 minutes.
- Meanwhile, grill cut sides of buns over medium-high until toasted. Spread with some of the cheese mixture and top with extra Sautéed Onions & Peppers.
- Cut off twine or remove toothpicks from Steak Roll-Ups and slice crosswise into three or four rounds each. Sandwich in the toasted buns.
Tips: Use your favourite store-bought or homemade steak spice for this recipe; Chef Ted’s favourite is Ted Reader brand Original Bone Dust.
Store any extra Cheese Spread and Sautéed Onions & Peppers separately in airtight containers in the fridge for up to 5 days. Use on sandwiches or toss with hot pasta and stir-fried beef for a quick dinner.