Slice the flank steak down the middle, and open flat. Pound the flank steak to 1/4" thickness.
Season the meat with salt, pepper and seasoning.
Top with prosciutto.
Top the prosciutto with slices of provolone cheese.
Add roasted peppers on top of the provolone slices.
Carefully roll up the flank steak.
Tie up the flank steak with butcher's twine every 1 to 2 inches.
Place the flank steak in a hot baking pan over medium -high heat until each side is crispy brown. Place in the oven and bake at 425 degrees until nicely done.
In a saucepan, melt 2 sticks of butter and add some minced shallots.
Add beef stock, red wine, balsamic vinegar, beef base, bay leaf, and black pepper to the saucepan and let it reduce by half.
Allow the flank steak to rest for 10 to 15 minutes after it is done cooking. Slice into pieces.
Serve and enjoy!