One Pan: Oven Roasted Red Peppers, Spinach, and Cheese Stuffed Steak with Glazed Carrots

This Oven Roasted Red Peppers, Spinach, and Cheese Stuffed Steak with Glazed Carrots is so quick and easy to make and it only takes one pan! It is the perfect meal prep or last minute dinner that is fast and barely uses any dishes!

Course Main Course

Cuisine Canadian, Meal Prep

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 276kcal

Author Carmy

Ingredients

1 large flat steak
salt & pepper
5-6 carrots
2 tbsp garlic butter (or regular butter) melted or room temperature
1 tbsp brown sugar (or regular sugar with molasses)
3 cups spinach
2 tbsp olive oil
1 cup asiago cheese shredded
1-2 red bell pepper julienned
salt and pepper
cooking string

Instructions

Heat your oven up to 400F.
Cut your carrots length wise (or more) and then in a large bowl, coat your carrots (peeled) with your butter and brown sugar. Pop it into your oven around 7-10 minutes before your put your steak in.
In the same bowl once the carrots are in the oven, coat the spinach and red pepper with olive oil.
On a clean surface or cutting board, lay out your steak and flatten it a bit. Season with salt and pepper before placing spinach and red peppers on top of the steak. Sprinkle your cheese on top before rolling up the steak into a log shape.
Using some cooking string, tie up the roll of steak using the butcher's knot method or whichever method you find easiest.
Place into the oven and let it roast for 15-20 minutes (or until everything is cooked throughly). If you have extra spinach and red peppers, place it in the oven beside the meat and carrots and look them too!
Once done, transfer the meat onto a cutting board and let it rest for 10 minutes before cutting the string before serving.

Nutrition