Ingredients

  • 4 or 5 slices of top round sandwich steak
  • 10 to 20 asparagus, depending on size
  • 1/4 or ½ jar Renée's Teriyaki, Sesame and Ginger
  • Sauce
  • 4 or 5 large slices of Provolone cheese (or other if preferred) about the same size as the slices of sandwich steak.
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Preparation

  • Daub a slice of steak on both sides with the sauce and place a slice of cheese on it.
  • Place 4 or 5 asparagus on top of the cheese slice, crosswise towards the edge, so that the asparagus exceeds both edges of the steak slice at both ends.
  • Roll everything together starting at the side nearest the asparagus and use a tooth pick or two to hold the roll closed. Repeat with the other slices of steak.
  • Preheat the oven to 350 F. Cover an oven pan with aluminum foil.
  • Place the rolls on the pan and place in the oven, uncovered, for 15 minutes or until the centers of the rolls are cooked.

Chef's notes

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