Note on Vegetarian/Vegan labels

The recipes labeled Vegetarian and/or Vegan may have references to animal products.

The animal products referred to are an optional protein source for omnivores, but not required for the actual recipe.

May 15, 2011

Cheese & Veggie Stuffed Steak

16 oz Beef, round, lean only (4- 4oz. slices, thin sliced/pounded flat)
1 Tbsp olive oil
1/2 c. mushrooms, sliced
1/2 med. yellow onion, chopped (Image)
1 Tbsp. garlic, minced (Image)
1/2 c. spinach, frozen or fresh wilted
1/2 med. red bell pepper, diced
1/2 med. yellow bell pepper, diced
1/2 c. goat cheese, crumbled
1-1/2 c. Shredded Italian Cheese Blend (I used Great Value brand)

Pound the slices of steak to approximately 1/4 in. thick (or ask butcher to do so).

Heat olive oil in skillet. Saute mushrooms, onion, garlic, and peppers in olive oil until onions are translucent. Turn off heat and add goat cheese, stir until melted/combined with vegetables.

Lay out slice of beef, sprinkle 1/4 of the Italian cheese blend on it, spreading evenly.  Put 1/4 of the veggie mix in the middle of the slice and roll beef up like a burrito. Skewer with toothpick to hold closed. Place in lightly greased (Pam) baking dish. Repeat for 3 remaining slices of beef.

Optional, sprinkle choice of spices on each roll.

Bake at 350 for 20-30 minutes or until internal temperature reaches 160 deg.  Serve warm.

If you find that 1/4 of the mix is too much for one slice, the leftovers make a great side dish.

Serves 4

Per serving
Calories - 353
Carbohydrates - 7g
Sugars - 2g
Fiber - 2g
Fat - 21g
Saturated Fat - 9g
Cholesterol - 126mg 
Protein - 38g
Sodium - 357mg

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