Worth the fuss

Beef rolls with Spring Salad

Oh, no.  Those red peppers look like tongues.  Oops.

Oh, no. Those red peppers look like tongues. Oops.

Ok, I know that I previously railed against making a beef roll-up thingy as being way too much dang work.  In that case, rolling up scallions and red pepper in thin pieces of beef just seemed to me a very fussy way to make a simple stir fry.  This recipe is different.  Why?  Cheese.  It has a slice of pepper jack cheese in each roll.  Believe it or not, that actually makes the rolling, toothpicking, and related fussing all worthwhile.  You cut into these little packages and get beef, red pepper, onion, and pepper jack cheese all in one delicious bite.

Also, if you can’t find bracciola beef or aren’t somewhere with a proper butcher counter that can slice beef for you, you can do what I did.  I bought a chunk of top round, froze it for maybe 15 minutes, then sliced it and pounded it to get it thinner.  It worked just fine.  Oh, and don’t forget that this recipe uses the leftover peppers and onions from the delicious sausage sandwiches.  I love those Everyday Food combos.

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