Ingredients:

 

 

1 lb thinly sliced ribeye steak

 

1 green bell pepper, thinly sliced

 

1 red bell pepper, thinly sliced

 

1 small onion, thinly sliced

 

1 tbsp olive oil

 

1 tsp garlic powder

 

1 tsp smoked paprika

 

1/2 tsp sea salt

 

1/2 tsp black pepper

 

6 slices provolone cheese

 

Fresh parsley, chopped (for garnish)

 

 

Directions:

 

 

Preheat oven to 375°F (190°C).

 

 

In a skillet over medium heat, add olive oil. Sauté the bell peppers and onions for 5-7 minutes until softened.

 

Season the vegetables with garlic powder, smoked paprika, salt, and pepper. Remove from heat.

 

Lay out each slice of steak on a flat surface. Place a slice of provolone on top of each, followed by a spoonful of the sautéed pepper-onion mix.

 

Roll up each steak slice tightly and secure with a toothpick if needed.

 

Place the roll ups seam-side down in a baking dish.

 

Bake for 15-18 minutes, until steak is cooked through and cheese is melty.

 

Garnish with chopped parsley and serve warm.

 

Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes

 

Kcal: 290 kcal | Servings: 4 servings.