Ingredients
Cheese Spread
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
Steak Roll-Ups
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
Instructions
- 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.
Notes
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.