Steak Florentine

Ingredients

• 4 sandwich or minute steaks (about 6 to 8 oz. ea.)
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese (about 4 oz.)
• 1 Tbsp. I Can't Believe It's Not Butter!® Spread
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 1/4 cup dry red wine or beef broth
• 1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce

Directions

1. Season steaks, if desired, with salt and ground black pepper. Combine spinach and cheese in small bowl. Evenly spread spinach mixture on steaks; roll up and secure with wooden toothpicks. Melt Spread in 12-inch skillet over medium-high heat and brown steaks. Remove steaks and set aside.
2. Cook onion and garlic in same skillet over medium-high heat, stirring occasionally, 3 minutes or until onion is tender. Add wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return steaks to skillet. Simmer covered 6 minutes or until steaks are done.

• Also terrific with Bertolli Tomato & Basil Sauce.