To tenderize your steaks, place them between two sheets of parchment paper and pound with the flat side of a meat mallet. Then season both sides with salt and pepper.

Combine oil, Red Boat sauce, onion powder, and garlic powder in a small bowl. Brush the both sides of each steak with the mixture.

Next place a few peppers and onion slices in the center of each sandwich steak. Top with cheese and roll the meat up like a jellyroll and secure with toothpicks or kitchen twine so the rolls don't come apart.

Heat butter and oil over a medium-high heat. Add your steak rolls, seam side down and turn and brown on all sides.

Add broth and incorporate the bits off the bottom of the skillet. Bring to a boil, then lower to a simmer; cover and cook for 1½ hours until tender.

Remove the toothpicks or twine, slice, and serve covered in its own gravy.