Roasted Red Pepper, Spinach and Provolone Steak Wraps

Editors note: Excellent recipe from Janene. Between photography, flight care nurse, horse show Mom….she still makes time to share some amazing recipes with us. Can’t wait to try one.

Greetings from CO! I don’t know about New Mexico, but it’s starting to get cold around here! We are taking every advantage of our grill while we still can without freezing to death. It’s been a bit since I’ve had time to sit and write about this obsession with food that I seem to have. (No worries, I’ve not stopped eating a ton of delicious things, I just haven’t had time to document it!)

This lack of time made me think of something….most of the people reading this probably suffer from the same condition! Who has time to do all the fun things in life anymore between jobs, kids and other activities? SO, this installment is dedicated to those of you who are also terrible at taking time for the good stuff.

These are FAST and soooooo delicious, not to mention there are a million things you can put in them! ( roasted green chilis in this are amazing!)This is our favorite way to make them because all of the ingredients are in our hometown grocery story and are available year round.

You will need:

1 pound of Chuletas ( super thin cut sirloin)
2 Red Bell Peppers
Fresh baby spinach
Provolone cheese

THAT IS ALL!! WHAT?!? Four ingredients! I said it was fast!

Cut your red pepper into thin strips and place on a cookie sheet. Drizzle with olive oil and place under the broiler until soft and roasted.

Lay your chuletas out on a flat surface, I use two for each roll. Lay the chuletas so they are overlapping just a bit, end to end.

Tear the provolone cheese in half, I use 3 -4 halves on each roll, depending on how big the chuletas are.

Place a generous amount of spinach the length of the chuletas and cheese.

When your peppers are done, place them on top of the spinach in a manner that will make it easy to roll.

Roll your chuletas in a tight roll and stick a toothpick in it to hold it together.

Grill- low temp and keep and eye on it, you will have to turn them. We like our steak medium rare to rare so we don’t cook as long as others. Grill to desired temperature.

THAT IS IT!! Supper is served! Throw a salad and some garlic roasted asparagus in with it and it’s not only delicious, it’s healthy!

Until next time!
Fly Safe 😉