This recipe was born out of my husbands latest round of the ‘keto’ diet. It’s surprisingly simple, just steak, peppers, onions and some seasoning. But it’s flavorful, fun to eat and easy to pull together. Every time the keto diet comes out I struggle to find ways to keep recipes fresh tasting with enough vegetables. This recipe solved that for me with plenty of peppers and onions and even some mexican flare if you serve them with guacamole or sour cream. I’ll never forget how much my husband and I both enjoyed these the first time I made them. And how quickly I made them again! These would even make a great party appetizer as they can be eaten with one hand and easily dipped in sauce.
Steak Roll-ups with Sauteed Peppers & Onions
Servings: 4
Ingredients
- 1 lb pepper steak
- 4 Bell peppers
- 2 Cloves garlic
- 4 TBSP olive oil
- 1 Large white onion
- 2 TBSP worcester sauce
- 2 TBSP soy sauce
- 1 TBSP adobo
- 1 TBSP chili powder
- 1 tsp red pepper flakes optional
- Salt & pepper to taste
- Toothpicks
Instructions
- Remove pepper steak from container and place in bowl to marinade
- Combine worcester sauce, soy sauce, adobo, ½ tablespoon of chili powder and red pepper flakes if desired and pour over pepper steak to marinade, stir meat to ensure its evenly coated
- Allow to marinade for 30 minutes or so while you slice and cook the peppers and onions
- Slice peppers and onions into long thin strips about ¼ inch wide
- Finely mince the two cloves of garlic
- In a skillet heat two tablespoons of oil and add in the garlic, allow it to heat and become fragrant, but don’t let it burn
- Add in your peppers and allow them to cook for five minutes or so before adding the onions as the peppers will need longer to cook
- Once you’ve added the onions add in the remaining ½ tablespoon of chili powder, stir and allow them to cook until they are about ¾ of the way done, you’ll want them still a bit crisp before you roll them inside the steak
- Take one of the steaks and line up a few slices of peppers and onions at one end
- Roll up the steak sealing the peppers and onions inside and secure it with one or two toothpicks
- Repeat the process for all of the steak slices, you will have leftover peppers and onions
- Turn the heat back on for the peppers and onions and allow them to finish cooking, set aside when done
- In a skillet or preferably a grill pan heat the remaining two tablespoons of oil
- Place roll-ups in the pan and allow sear and cook through to desired doneness
- Pepper steaks are very thin and will cook fast, so be careful not to overcook as they will dry out
- Once the roll-ups are done serve with the peppers and onions and a side of guacamole or sour cream, they’re perfect for dipping!
