1 tablespoon kosher salt, plus 2 teaspoons, divided
1 teaspoon garlic powder
1 tablespoon pepper, plus 1 teaspoon, divided
2 lb flank steak (910 g)
14 slices provolone cheese, divided
Nutrition Info
Calories 475
Fat 21g
Carbs 3g
Fiber 38g
Sugar 1g
Protein 63g
How to Make It
1. Step
Preheat the oven to 425°F (220°C).
2. Step
Heat the vegetable oil in a large pan over high heat. Add the onion and cook for 10 minutes, until translucent and the edges start to brown.
3. Step
Push the onion to one side of the pan and add the red and green bell peppers to the pan. Season with 2 teaspoons of salt, 1 teaspoon of garlic powder, and 1 teaspoon of pepper, and cook until the peppers soften, about 5 minutes. Remove from the pan and set aside.
4. Step
Place the steak on the cutting board, and cover with a piece of plastic wrap. Pound with a meat mallet or rolling pin to about ½-inch (1 ¼ cm) thick.
5. Step
Remove the plastic wrap and season the steak on both sides with 1 tablespoon of salt and 1 tablespoon of pepper.
6. Step
Line 7 slices of Provolone cheese along the bottom edge of the steak. Place the sautéed vegetables on top.
7. Step
Starting from the bottom, roll up the steak, encasing the cheese and vegetables inside.
8. Step
Top with the remaining 7 slices of Provolone and secure with skewers or toothpicks.
9. Step
Transfer the steak roll to a baking sheet and bake for 30 minutes, until cheese is melty and the steak is cooked through to your preference.
10. Step
Rest for 10 minutes before slicing between the skewers and serving.
