• 6-8 ribeye steaks thinly cut (1/4 of an inch)
  • 1 yellow onion, thinly sliced
  • 1 green bell pepper, deseeded and thinly sliced
  • 1/4 cup fresh oregano leaves lightly chopped
  • 4 cloves of garlic minced
  • 30 dates cut into quarters
  • 1/4 cup olive oil or canola oil
  • salt and pepper to taste
  • canola oil or a canola/olive oil blend for pan frying
  • your favorite tomato sauce

Serves 4-6 as an entree

Pound thin cut ribeye steaks until they are approximately twice the size as they were to begin. Combine onions, green peppers, oregano, garlic, and dates in a large bowl. Mix in 1/4 cup of canola or olive oil. Add salt and stir well. Season the top of the ribeyes with salt and pepper. Place a handful of the pepper/onion/date mixture into the center of each ribeye and roll as shown in the video. Heat a pan over high heat and add 2 Tbs of oil. Sear the braciole rolls on all four sides and then pour in tomato sauce to cover the bottom half of the braciole rolls. Cover the pan with a tight fitting lid and then bake in a 325 degree oven for 45 minutes to 1 hour. Serve with a loaf of crusty bread and some sauteed greens or a side of pasta!

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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