- 1 1/2 pounds skirt steak, trimmed and cut into 4-inch wide strips
- 1/2 cup Worcestershire sauce
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 3 whole button mushrooms, chopped
- salt and pepper to taste
- 2 cups shredded mozzarella cheese, divided
- 1 (10.25 ounce) can beef gravy
- 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
- Preheat oven to 450 degrees F (230 degrees C).
- Place beef strips in a shallow dish and cover with Worcestershire sauce. Turn to coat both sides. Let marinate at room temperature as you prepare the filling.
- Melt butter in a large skillet over medium heat. Add onion and cook until softened and starting to brown, about 3 minutes. Add bell pepper and mushrooms. Cook stirring frequently 3 additional minutes.
- Transfer beef strips from Worcestershire sauce to a cutting board; season with salt and pepper. Place a thin layer of cheese down the length of each beef strip. Add a layer of the vegetable mix down the length of each strip. Top each strip with another layer of cheese.
- Starting at the end nearest you carefully roll each beef strip over the filling all the way to the end and place in a baking sheet seam side down. Secure with a toothpick if necessary.
- Bake in preheated oven to desired doneness, about 15 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the oven and let rest 5 minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions. Heat gravy in a saucepan over medium heat.
- Cut each cheesesteak roll into slices prior to serving; top with gravy. Serve with Idahoan Signature™ Russets Mashed Potatoes.
04/12/2018
recipepes.com
Cheesesteak Roll-Ups, recipe
PT15M
PT1H
5
455 calories
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