1 1/4 lb (600g) large thin beef slices (1-cm / 1/2-inch thick) from the inside round

approximately 6 1/2 oz (200 g) cheddar cheese, sliced

6 slices Black Forest ham

1/2 red onion, thinly sliced

1/2 red pepper, cut into julienne

1/2 yellow bell pepper, cut into julienne

1/4 cup (60 ml) chopped fresh flat-leaf parsley

Pepper

2 tablespoons (30 ml) olive oil

On a work surface, spread the slices of beef, overlapping them slightly to form a large rectangle. Cover with the cheese and ham. Place the vegetables and parsley in a thin line on the longest side of the rectangle. Season with pepper.

Roll up the piece of meat. Tie at eight equal intervals to cut, in between the strings, ending up with eight 2.5-cm (1-inch) thick rolls.

In a large skillet, heat the oil. Cook the rolls a few minutes on each side.

Serve with vegetables.

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