Beef Bundles with Peppers and Provolone

Ingredient

Method

1. Lay the beef slices on a large work surface. With a smooth scaloppine pounder, flatten each beef slice into a 6 x 4 inch rectangle. Season with salt.
2. Curl a pepper strip in the center of each slice; crumble a strip of cheese to fit in the center of the curl. Fold the narrow ends of the beef slightly over the pepper and cheese. Fold the long ends over each other to create a tight bundle. Close with sturdy pointed toothpicks. Continue stuffing the remaining slices.
3. Heat the olive oil in a large sauté pan over high heat. Add the beef bundles, seam side down. Cook for about 6 minutes, turning once, until well browned. Reduce the heat to low. Partially cover the pan and cook for 5 more minutes.
4. Place the beef bundles on a tray; set aside. Add the wine to the sauté pan. Increase the heat to medium-high. Boil for about 5 minutes, or until wine is reduced slightly and no longer smells of alcohol.
5. Place the beef bundles, and any juices accumulated in the tray, into the sauté pan. Swirl the pan to coat bundles with wine. Remove from the heat and allow to sit for 5 minutes. Remove and discard the toothpicks before serving.