By Chef Vaughn Hobbs
- 2 (12-16 Ounce) Flat Iron Steaks
- 12 Slices of Monterey Jack Cheese
- 12 Slices of Canadian Bacon
- 2 T Montreal Steak Seasoning
- 1 T Onion Powder
- 6 T A1 Sauce
- 4 T Olive Oil
- 1 Large Piece of Butcher Paper
Lay out the steaks on the butcher paper, and pound out meat to ¼” to ½” thickness using a meat mallet. (If you don’t have one a rolling pin will work.)
Season steaks with Montreal seasoning, and add a slice of cheese and Canadian bacon, repeat, until all of the cheese and bacon is used.
Roll Steaks horizontally and tie off with butcher string.
In a large frying pan, heat 4 Tablespoons of olive oil over medium heat. When oil is hot, brown off each side of the steak (2-3 minutes per side)
Once Steak has been browned off, place stakes in a baking dish and sprinkle with 1 T of onion Powder.
Cook at 350 for 15 for rare, 20 medium, and 25 for well-done steaks,
When done, remove from oven and cover with A1 Sauce, Enjoy!