Categories: Beef

Ingredients

• 2 lbs. beef top sirloin steak
• 2 jars (8 oz. each) roasted sweet red peppers, drained and chopped, divided
• 10 oz. frozen chopped spinach, thawed and squeezed dry
• 8 oz. spreadable chive and onion cream cheese
• 7.5 oz. jar marinated quartered artichoke hearts, drained and finely chopped
• 2 tbsp. minced fresh basil
• 1/4 tsp salt
• 1/4 tsp pepper
• 24 oz. jar pasta sauce
• 1 tbsp. tomato paste

Directions

1. Preheat oven to 425. Cut steak into 6 serving-size pieces, pound with a meat mallet to 1/4-inch thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes, and basil; spread over the steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13×9-inch baking dish; sprinkle with salt and pepper.

2. Bake until cooked to your liking, 30-35 minutes (for medium-rare).

3. Meanwhile, place the pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a saucepan; stir in the tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let the steaks stand for 5 minutes before cutting into 1-inch thick slices. Serve with tomato sauce.

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