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Remove from heat and set aside. Pound the flank steak until 1/4 inch thick. Slice in half lengthwise and divide equally. Add the vegetables into the center and roll up and secure with a toothpick. Heat the skillet to medium high heat. Season the steak roll ups with fajita seasoning. Add them into the skillet.

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Preheat your grill on high with the lid closed. Remove the steaks from the refrigerator and take them out of the marinade. Place them on paper towels to drain. Warm the softened cream cheese in the microwave for a few seconds. You want the cream cheese to be very soft, similar to a runny cake frosting.

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Heat olive oil in a large skillet over medium high heat. Add garlic, asparagus, carrots, bell pepper and zucchini. Cook, stirring occasionally, just until crisp-tender, about 3-4 minutes; season with salt and pepper, to taste. Set aside. Cut beef into 8 serving-size pieces, pounded to 1/4-inch thickness, if needed.

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directions. Cut steak into large pieces enough for 4. Combine the next 8 ingredients and mix well. Place mix on each piece of steak. Roll and fasten with toothpicks (no sides open). Roll in flour and brown in oil. Combine soup and water. Pour over roll-ups. Cover and simmer 2 1/2 hours or until tender.

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Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish. Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in.

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Roll these pieces of steak and secure with a toothpick. Dust each filet roll with the flour. In a skillet over medium high heat brown in remaining 2 tablespoons olive oil, turning on all sides. Stove Top Method: When steaks rolls are completely browned add the water and onion. Cover and cook on low heat for 1 1/2 hours.

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How to Make Steak Roll Ups. STEP ONE: You start with a nice flank steak cut into 3 inch wide strips. Cover the pieces with plastic wrap and use a meat mallet to pound the steak into 1/4 inch thick slices. STEP TWO: Place the steak in an airtight container with the marinade and let it sit for 1-2 hours or overnight.

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Step 2 Meanwhile, prepare vegetables: In a medium skillet over medium heat, heat 1 tablespoon oil. Add peppers and cook 2 minutes, then add asparagus and zucchini and season with salt and pepper.

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Instructions. Slice and pound steak to a thickness of between 1/8-inch and 1/4-inch thickness. Cut finished steak into roughly 3x4-inch pieces. Season with salt and pepper. Heat a medium-sized skillet over medium-high heat. Add oil and vegetables, Sautee until crisp tender. Move cooked vegetables to a side plate.

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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.

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Layer each piece of steak evenly with cooked spinach, sun dried tomatoes and Gorgonzola crumbles. Start at one end and roll up each steak tightly and secure ends with a toothpick. Preheat grill to medium heat. Spray with nonstick cooking spray. Add each steak roll up and cook 3-4 minutes per side until nice grill marks.

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Sauté. Dust each roll up with the all-purpose flour, then place a skillet over medium-high heat. Add the olive oil to the skillet and gently add the roll ups to brown them. Allow to cook. Add the water and diced onions to the skillet and cover. Cook on low for 1.5 hours, then remove the steak roll ups from the sauce.

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Instructions. In a large saute pan, add one tablespoon of olive oil (or just a good swirl of the pan). Add minced garlic and sliced shallot, allowing to saute until fragrant, about 1 minute. Add spinach and continue to cook until wilted. Remove from heat to allow to sightly cool. Meanwhile, butterfly the steak.

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Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little. 2. 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. 3. Cut the peppers and onion to matchstick size and set aside.

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4. With a sharp knife slice the beef between the twine. You should have about 6-7 pinwheels. 5. Add vegetable oil to a cast iron skillet over medium high heat. Once hot, add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes. 6.

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Roll meat up around filing; secure with toothpicks. In a large skillet, brown roll-ups in oil over medium-high heat. Transfer to a 5-qt. slow cooker; top with spaghetti sauce. Cover and cook on low until meat is tender, 6-8 hours. Discard toothpicks. Serve roll-ups and sauce with spaghetti. If desired, sprinkle with additional cheese.