• Prepare a grill fire to 350°.

How to Store and Reheat:

• Store steak in an airtight container in the refrigerator up to 3 days.
• Reheat in a skillet coated with olive oil over medium heat. Flip after a few minutes to heat through.
• Slice steaks to 1/4 inch thickness.
• Add olive oil to a skillet with peppers and onions. Cook over medium heat, stirring often until vegetables are softened, about 8 -10 minutes. Remove from heat.
• Meanwhile, combine the tomato sauce, brown sugar herbs, spices, salt and pepper in a bowl. Set aside.
• Lay steaks flat on a rimmed sheet pan.
• Spoon about 2 -3 tablespoons marinara sauce over steaks and spread evenly.
• Top with sautéed vegetables and mushroom slices.
• Starting from the narrow end, carefully roll up the steaks.
• Tie with butcher twine on each end of the roll.
• Repeat with remaining ingredients.
• Grill steaks over indirect fire with the grill closed about 25 -30 minutes or until steaks have reached desired doneness using a digital thermometer.
• Remove steak to a rimmed baking sheet.
• Top with sliced fresh mozzarella cheese.
• Broil for about 3 minutes or until cheese is melted.
• Spoon about 1 - 2 tablespoons of marinara sauce over cheese.
• Garnish with parsley.
• Rest steaks for about 5 minutes.
• Slice into 1/2 inch slices and serve immediately.