1. Place cubed steaks between plastic wrap and whack with a meat hammer to thin the thicker spots, don't whack too hard or you'll shred the meat. 2. Divide the cheese, put along the meat, on a long side, then roll up and close the seams with toothpicks. 3. You can tuck in the ends and close those with toothpicks as well. 4. Heat the oil, over medium high heat, in a skillet that has a lid. 5. Add the rolls and brown on all sides, about 10 minutes. 6. Don't worry about any cheese that leaks out, it will add to the sauce. 7. Add tomatoes and minced garlic, stir it around a little. 8. When mixture bubbles, turn down to medium, cover and cook for about 20 minutes, until beef is no longer pink. 9. Serve this with cooked white rice, a tossed green salad and maybe some rolls (if you're really hungry) and you won't be sorry. ---------------------------------------------------------------------------
Nutrition
Ingredients
