Ingredients
Scale
- 1 lb (450 g) thinly sliced beef (sirloin or ribeye works well)
- 1 bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup shredded cheddar cheese or provolone cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: hot sauce or Worcestershire sauce for extra flavor
Instructions
- Start by thinly slicing the beef, bell pepper, and onion. Use a Veggie Prep Master to ensure quick and even slicing. Set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sliced onions and peppers, cooking until slightly softened – about 3-4 minutes. Remove and set aside.
- In the same skillet, add the remaining olive oil and cook the sliced beef until browned and cooked through, approximately 4-5 minutes. Season with salt and pepper to taste. Combine the cooked beef with sautéed vegetables in the skillet.
- Preheat the oven to 375°F (190°C). On a clean work surface, lay out the beef and vegetable mixture. Spread shredded cheese evenly over the beef mixture.
- Roll up the beef and veggie mixture tightly into a loaf shape or individual roll-ups, securing with toothpicks if needed. Place the rolls in a baking dish.
- Transfer the baking dish to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly. Remove from oven and let cool slightly before serving.
Notes
- Use toothpicks to secure the rolls if needed for easier handling while baking.
- Feel free to customize with additional spices or hot sauce for extra flavor.
- For a more intense cheesy flavor, add extra shredded cheese on top before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 roll
- Calories: 460 Kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 105mg