Preheat oven to 450 line a baking sheet with foil. Place peppers on baking sheet.

Roast until.tender and brown in spots, turning once about 15 to 20 minutes. Cool enough to handle then remove stems, seeds and any easy to remove skin

Lay beef strips flat on work surface, sprinkle with salt and pepper. Lay a strip of roasted pepper to cover beef

Cut cheese info lengths to have 1 log sized piece for each beef roll. Lay cheese on one end and roll up and secure worn a toothpick

Place beef rolls in dredging mixture one by one go lightly coat

Heat olive oil in a large skillet. Brown rolls on all sides and remove to a plate as done

After all rolls are browned and removed from skillet add onions and garlic and soften 1 minutes then add the wine and deglaze pan scrapping any browned bits, when wine is almost gone add broth. I then transferred this liquid to a deeper pan, I used a dutch oven

Add the remaining beef roll and sauce ingredients, mix and bring to a simmer. Add beef rolls, cover and cook on low for about 1 1/2 hours until rolls are very tender but still intact

Garnish with parsley and grated romano cheese. Serve with pasta, mashed potatoes, rice or crusty bread to soak up the delicious sauce