In a small sauce pan over medium heat, combine vinegar, honey, mustard, garlic, Worcestershire sauce, Italian Seasoning Blend and House Seasoning Blend.

Bring mixture to a boil then reduce to a simmer.

Cook for 10-12 minutes, stirring occasionally, until sauce is syrupy and has reduced by about a third.

In a medium skillet over medium heat, heat 1 tablespoon olive oil.

Add carrots and cook 3 minutes, then add peppers and green beans.

Season with 1 teaspoon House Seasoning Blend and cook for 4-6 minutes or until vegetables are tender but firm.

Lay steak strips on cutting board and season both sides with remaining House Seasoning Blend.

Brush both sides of steak with balsamic marinade.

Place a small portion of vegetables in the center of each steak.

Wrap steak around vegetables and fasten with a toothpick.

In a large cast-iron skillet heat remaining 1 tablespoon olive oil over medium heat.

Place steak rolls in skillet seam side-down and for cook 2 minutes or until seared.

Turn steak rolls and cook on all sides for 2 minutes per side.

Baste steak with remaining marinade as it cooks.