- 10 strips bacon, cooked and torn into pieces
- 1 onion
- 1 red bell pepper
- 8 large button mushrooms
- 3 cloves garlic
- basil leaves, fresh
- 5 slices provolone cheese
- 5 thin sliced bottom round steak (or other thin sliced steak)
- salt, pepper, and cayenne to taste
- 1 C. panko bread crumbs
- 2 eggs
- 1 C. flour
- 1/2 C. Dijon mustard
- 6 Tbsp. maple syrup
- 1-1/2 C. chicken broth
- 2 Tbsp. brown sugar
- 6 Tbsp. bourbon
Season both sides of steaks with salt, pepper, and cayenne.
In a food processor add onion, bell pepper, mushrooms and garlic and pulse to a paste like consistency.
Heat a pan over medium high heat and add about a Tbsp. olive oil. Add paste and cook until most of the liquid has cooked off, about 15 minutes, stirring often.
Set up 3 bowls. Add flour and salt and pepper to one, eggs to another, and panko with more cayenne to the third.
On your steaks, slather the paste mixture to cover, but leave about an inch at the end. Top with 1 slice provolone cheese and 5-6 basil leaves. Top with bacon pieces and roll up, like a jelly roll. Wrap in plastic wrap or foil and freeze for at least one hour.
Take rolls out of freezer and slice into 1 – 1/2 inch slices.
Dip first in flour, shaking off excess, then eggs, then panko. Fry for 3-4 minutes until golden brown. Move to a paper towel lined plate to drain.
While meat is freezing, prepare your sauce. Add all ingredients except for whiskey to a saucepan and reduce by half. Add whiskey and continue to simmer for about 10 minutes. Add any seasonings and 1 Tbsp. cornstarch mixed with a little water or chicken broth (more if you want it thicker).
Serve immediately while steak rolls are hot.