Skirt Steak Roll, with Ragusano Cheese and Bell Peppers


I think I already wrote in other posts how much I love the skirt steak, with its very beefy flavor and also good prices 🙂

Normally I prefer to keep my steaks simple, but this time I decided to make a roll with it, since its shape helps for this kind of preparation, and I filled it with grilled peppers and a delicious Ragusano DOP cheese…and the result was delicious!

Let’s see how to make it.


INGREDIENTS (2 people):

  • 1 skirt steak of 500-600 g
  • 2 bell peppers
  • Ragusano DOP cheese (or some other caciocavallo types), about 100 g, I didn’t measure it
  • fresh parsley
  • 1 clove of garlic
  • extra virgin olive oil


  1. First of all you have to previously grill the bell peppers (I did it on a grill pan), then cut into slices.  Prepare also a mixture of extra virgin olive oil, chopped parsley and minced garlic.
  2. Take the skirt steak and hit it with a weight, make it soft and large enough. Spread the flavored oil on all the surface, then alternate slices of bell peppers and slices of Ragusano cheese, like in the photo.skirt_steak_roll_1
  3. Roll the steak, keep it tight, and then fix it using some wooden sticks, then with a sharp knife cut slices of the same thickness (about 2 fingers in my case), paying attention not to break the roll.skirt_steak_roll_2
  4. Take an iron/cast iron pan and heat it at high flame. When it starts smoking place the rolls. I cooked them about 3:00/4:00 minutes on each side, but it depends on how thick you cut them. In any case I like them medium/rare, and that’s the best doneness for the skirt steak in my opinion, otherwise it gets easily tough.
  5. Let it rest about 10 minutes, then sprinkle some black pepper on it, and serve it with some potatoes or a salad 🙂






Products used:

Beef: free range Angus beef from Terra Pannonia

Cheese: Ragusano DOP


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