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!