Cut the peppers in half, remove the seeds and cut into narrow strips. From the ingredients for the marinade cook the same – stir thoroughly – and pour over the bell pepper strips. Mix carefully and let stand for 10 minutes.
Spread the slices of roast beef on the surface. Spread the marinated bell pepper strips and the cheese, cut into fine sticks, evenly on top and roll up. Arrange on plates and drizzle the leftover marinade over the meat.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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