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Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
Cut the peppers and onion to matchstick size and set aside.
In a pan, melt the butter then add the shallots and cook until translucent.
Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!