A light meal

We are fans of beef around here and I'm always looking for recipes that are satisfying without being overwhelming. This one fits the bill.

Beef Rolls (from Everyday Food magazine)

3/4 pound braciola beef (thinly sliced top round), cut into four equal pieces
coarse salt and pepper
2 ounces pepper jack cheese, thinly sliced (You can substitute another cheese like Swiss or cheddar)
1 cup white onion, red and orange pepper, sauteed
1 tsp extra virgin olive oil

1. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks. (Use two toothpicks per seam, like straight pins)

2. Place a medium skillet over med-high heat, brush pan with olive oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if meat is browning too quickly.). Transfer beef rolls to place and remove toothpicks before serving.

This was like tiny Philly cheese steaks without all the bread. I used cheddar cheese, deli sliced. It was perfect to impart the flavor and creaminess without making a huge mess or overwhelming the other ingredients. I served it with broccoli, a spring greens salad with lemony-garlic vinaigrette and garlic bread. These would also be great for a party, on a buffet. They could easily be popped into rolls to make individual hot sandwiches.