Cheesy Beef and Basil Rolls

Preheat the grill or barbecue and cook the peppers for 20 minutes, turning occasionally until charred and black.  Place in a plastic bag, seal and set aside to cool.
Peel the peppers, core, deseed and cut into quarters, lengthwise.
Place 8 steaks between a large piece of cling film or greaseproof paper and flatten with a rolling pin or meat hammer to about 5mm (¼inch) thick. Season. 
Lay the steaks out on a board and cover with a piece of grilled yellow pepper.  Top with a slice of mozzarella, a few olives and 2 basil leaves.  Roll up and secure with cocktail sticks or skewers.
Heat the oil in a large pan and cook the rolls for 2-4 minutes on each side.  Halfway through cooking remove the cocktail sticks.  Alternatively, cook on a prepared barbecue for 2-4 minutes on each side until brown.