Reviewed: Jul. 3, 2006

This only gets 3 stars from me. I substituted green pepper for the chili's, so maybe that was the problem, but other than that we found this recipe to be just - blah - Won't be making again any time soon.

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TINK3477

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Reviewed: Apr. 14, 2006

This was a nice change of pace for round steak. I used green, red and yellow pepper pieces in place of the jalapenos and it was excellent. Fortunately, we buy our beef from a local grower and my round steak is usually pretty tender to begin with.

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PJRBLB

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Reviewed: Jan. 16, 2006

Once I finally got these cooked properly, they were very good, although I can see why some people either cut the hot peppers in half or changed them for something else entirely. I used whole jalapenos, and they were extremely hot, although the cream cheese had the effect of cooling them down. Like everyone else, I had problems with the bacon being too uncooked. Next time will try using the broiler for this. I agree with some of the previous reviewers that these would also be great with regular peppers, tomatoes, onions, or some combination of those. Will try that next time.

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SuicideSauceMaker

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Reviewed: Dec. 16, 2005

I have made these several times and my family loves them. I buy thin steaks, and for the filling, I cream the cream cheese with diced chili peppers, spread it over the entire steak and then roll them. I have also creamed the cream cheese with Jalapenos for a spicier meal. If I have cream cheese left over, I put it on top before I beak it, which makes a nice sauce to go with them.

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WILLIAMS76513

Cooking Level: Intermediate

Living In: Belton, Texas, USA

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Reviewed: Nov. 11, 2005

I made this for my parents in law to be, with stuffed tomatoes for a starter, i substituted the chili peppers for red, green and yellow regular peppers as they are a bit sensitive on the spiciness of things, it turned out absolutely wonderful! I sevred with potato gratin with an onion sauce (which complimented the steak perfectly) and mushrooms boiled in garlic and white wine. deliciouso!

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KIMPS

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Reviewed: Apr. 7, 2004

This was very good! I had some trouble finding bottom round, but when I did I had it tenderized. I also used yellow banana peppers, and only 1/2 pepper (seeds removed) per rollup, which was plenty hot. I salted & peppered each slice of meat before rolling, but it still lacked a little flavor. Next time will add some garlic salt. I also wrapped each rollup with 2 slices of bacon and cooked in the oven. The bacon didn't get too crispy and no one wanted to eat it that uncooked, so I had to take everyones bacon and microwave it to get it crispy. Next time I will turn the broiler on for a few minutes or cook them on the grill over charcoal. Overall it was good, and didn't really take too long to fix. The next day we broiled the leftovers and the bacon got crispy! VERY GOOD!

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MONARCH38

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Oct. 10, 2003

I was looking for a way to cook a roast besides pot roast and I found this recipe. The whole family loved it as did I!! I was complimented throughout dinner. Great dish!!! I will definitely cook this again!

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RSTDRTLUV

Cooking Level: Intermediate

Living In: Kitty Hawk, North Carolina, USA

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Reviewed: Jul. 30, 2001

I don't like spicy foods so I sauted onion and green pepper in butter. My sister inlaw suggested using a thin sliced piece of roast beef from the local deli would be easier and broil to cook bacon not bake. I cooked even longer than required and it was still uncooked. Evey though they didn't turn out very well, I do have to say that they are delicious and I will work with the recipe to perfect it for myself. I give the flavor a thumbs up.

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