South of the Border Steak Rolls

READY IN: 45mins
Top Review by Bergy

This is a great blend of spices and flavors- enjoyed by all and to my surprise the flank steak was tender , I sauted it for apprx 30 minutes (I am usually not a big fan of Flank steak as I find the meat to be a tougher cut) When I make it next time I will increase the garlic and chili but that is just a personal taste preference - Good luck in the contest with this excellent recipe

Ingredients Nutrition


  1. Take the cuts of steak you have made and place between two sheets of plastic wrap and pound with a meat mallet to thin them out.
  2. Don't pound too thin, or meat will tear.
  3. In a large skillet, in the butter or olive oil, sauté the garlic, onion, chili pepper, green pepper, mushrooms and black olives over medium- heat until vegetables soften and onions become translucent.
  4. Add the cubed cream cheese, and stir constantly until cheese melts and mixture comes together.
  5. Take off the heat and cool slightly.
  6. Add 1 1/2 cups of the shredded cheese.
  7. Spoon vegetable cheese mixture down the center of each cut of steak.
  8. Roll up jellyroll style and secure with toothpicks.
  9. In a skillet, sauté steak rolls in a little oil or butter on all sides till brown over medium heat, about 5 minutes.
  10. In a medium bowl combine the tomato sauce, cinnamon, cumin, and cocoa powder. Pour over steak rolls in skillet.
  11. Cover and simmer on medium-low for 15-20 minutes until sauce thickens somewhat and meat is cooked through and tender.
  12. Meanwhile, cook linguini according to package directions.
  13. Drain, and place onto a large serving platter.
  14. Place steak rolls over pasta, pour sauce over rolls and pasta.
  15. Sprinkle with the reserved shredded cheese.
  16. NOTE: It's best to wear plastic gloves when cutting chili peppers; avoid contact with face or eyes.

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