South of the Border Steak Rolls

Submitted by yooper

• Ready In: 45mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 1 (2 lb) flank steaks, trimmed of fat and cut into 4 to 6 equal portions (cut number depends on the size of your steak)
• 3 tablespoons butter or 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 large onion, chopped
• 1 chili pepper, of your choice, diced and seeded (see Note)
• 1 green pepper, chopped
• 1⁄2 lb freshly sliced mushrooms
• 1 can sliced black olives, drained
• 8 ounces cream cheese, diced into cubes
• 2 cups shredded Mexican blend cheese or 2 cups monterey jack cheese, divided
• 1 (28 ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1⁄4 teaspoon cinnamon
• 1 tablespoon unsweetened cocoa powder
• 1 lb linguine

directions

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.

Reviews

[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

 

[T. Woolfe]

My Gawds but I wish either this could be made for one, or someone would invite me to a potluck or something so I could bring it. It's gotta be one of the most delicious sounding things I've seen. I can't rate it cause I haven't eaten it, but on reading alone it's gotta be at least a 4. T.

 

[L DJ3309]

Didn't have flank steak so used round steak and followed remander of recipe. Turned out great it was really tasty and tender. I served it with rice (family preference)

 

[rdgriffith]

Sounds real good and is very creative

 

[CasseroleNightMom]

I don't know what happened, but this turned out aweful. I ended up with way too much of the cream cheese mixture. I had a terrible time trying to get the steaks wrapped up and toothpicked. The flavor reminded me somewhat of a sweet bitter chili. I was very disappointed. The ingredients sounded interesting, but this was a waste of time, as it found it's way to the trash and we ordered pizza.