South Of The Border Steak Rolls Food

STEAK ROLLS

Steps:

• Pound steak to 1/3 inch thick.
• Cut into 6 pieces.
• Mix the next 8 ingredients.
• Put 1/4 cup on each piece of steak.
• Roll up and secure with toothpick.
• Roll in flour.
• In large skillet, heat oil, brown rolls.
• Mix soup and water.
• Pour over rolls.
• Cover and simmer for about 2 hours, until tender.

SOUTH OF THE BORDER STEAK SANDWICHES RECIPE - (4.6/5)

Steps:

• In a large skillet, heat oil over medium-high heat. Add the onion and saute 3 minutes, stirring frequently. Add steak and cook 4 to 5 minutes, or until steak is no longer pink. Add picante sauce, cumin, and garlic powder. Increase heat to high and cook, stirring constantly, for 2 more minutes, or until most of the liquid has evaporated. Preheat the broiler. Place the rolls cut side up on a baking sheet and broil just until golden. Spoon meat mixture evenly over rolls and top with cheese. Broil 3 to 5 minutes, or just until cheese has melted. Cut sandwiches in half and serve with additional picante sauce, if desired.

SOUTH OF THE BORDER STEAK ROLLS

Steps:

• 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.
• Don't pound too thin, or meat will tear.
• 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.
• Add the cubed cream cheese, and stir constantly until cheese melts and mixture comes together.
• Take off the heat and cool slightly.
• Add 1 1/2 cups of the shredded cheese.
• Spoon vegetable cheese mixture down the center of each cut of steak.
• Roll up jellyroll style and secure with toothpicks.
• In a skillet, sauté steak rolls in a little oil or butter on all sides till brown over medium heat, about 5 minutes.
• In a medium bowl combine the tomato sauce, cinnamon, cumin, and cocoa powder. Pour over steak rolls in skillet.
• Cover and simmer on medium-low for 15-20 minutes until sauce thickens somewhat and meat is cooked through and tender.
• Meanwhile, cook linguini according to package directions.
• Drain, and place onto a large serving platter.
• Place steak rolls over pasta, pour sauce over rolls and pasta.
• Sprinkle with the reserved shredded cheese.
• NOTE: It's best to wear plastic gloves when cutting chili peppers; avoid contact with face or eyes.

PORTUGUESE GARLIC STEAK SANDWICHES (PREGO NO PAO)

Steps:

• Lay out steaks on a work surface and to be traditional,"nail" the garlic slices into the steak on both sides (about a clove per steak, more if you like).
• If this isn't your style, just push the garlic slices in with your finger.
• In about 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once.
• Remove to a dish and reserve.
• To the skillet add the other 1-1/2 tablespoon butter and the sliced onion.
• Saute until onion is golden, then transfer onions to the same dish as the steaks and reserve.
• Pour the red wine into the skillet used to cook the steaks and onions; scrape up the browned bits and simmer over medium-high heat until liquid is reduced by about half (this doesn't take too long--).
• Return the steaks and onions to this skillet, season with salt and pepper, and cook another minute on both sides of steaks, until warmed through.
• Serve steaks and onions on warmed crusty sandwich rolls.

SOUTH OF THE BORDER CHICKEN ROLLS

Steps:

• Pound breasts to 1/4-inch thickness.
• Put two tablespoons minced chilies and one slice of cheese on each breast, leaving a narrow border all around. Roll up the breasts tightly, tucking in the ends, and secure with toothpicks or wire skewers.
• Combine the bread crumbs, chili powder, cumin, salt, and black pepper in a bowl. Coat each chicken roll with the melted butter, then the bread crumb mixture, gently patting crumbs onto the breasts until covered. (At this point, you can refrigerate overnight if you want.).
• Arrange the chicken rolls seam side down in a greased 13 x 9 baking dish and bake uncovered at 400° for 20 minutes or until golden.
• Eat and enjoy!

ITALIAN STEAK ROLLS

Steps:

• For the vegetable filling, in a small bowl combine carrot, zucchini, pepper, onion, cheese, parsley and pepper. Spoon 1/4 cup of filling over each piece of meat. Roll meat around the filling. secure with toothpick and 100% cotton string.
• Place meat rolls in 3 1/2- 4 qt slow cooker. Pour spaghetti sauce on top. Cover and cook on low for 8-10 hours or high 4-5 hours Discard strings and toothpicks. Serve with sauce.

SOUTH OF THE BORDER SANDWICHES

Steps:

• In a large bowl, mix eggs, chilies, salsa, onion, loves and seasonings.
• Fold in cheese.
• Spoon ½ cup onto bottom of rolls.
• Replace tops; wrap each sandwich tightly in foil.
• Bake at 350* for 20 minute.
• Serves 4.