• 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.
  10 thin-sliced sandwich steaks, salt and pepper to taste
• Combine oil, Red Boat sauce, onion powder, and garlic powder in a small bowl. Brush the both sides of each steak with the mixture.
  3 tablespoons of Red Boat, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of extra-virgin olive oil
• 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.
  1 green pepper, 1 onion, 10 ounces of muenster cheese or mozzarella

For cooking

• Heat butter and oil over a medium-high heat. Add your steak rolls, seam side down and turn and brown on all sides.
  1 tablespoon extra-virgin olive oil, 1 tablespoon of butter
• 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.
  1/2 cup of gluten-free beef broth
• Remove the toothpicks or twine, slice, and serve covered in its own gravy.