HEAT oven to 350ºF. MELT 1 Tbsp. butter in large ovenproof skillet on medium-high heat. Add vegetables; cook and stir 5 to 7 min. or until crisp-tender. Add croutons, 1/3 cup Parmesan blend and water; mix lightly. Remove from heat.
CUT steak horizontally in half to butterfly, being careful not to not cut all the way through to opposite side of steak. Open steak; spread bottom half with vegetable mixture. Roll up from bottom edge, jelly-roll fashion; tie securely with kitchen string.
MELT remaining butter in same skillet. Add steak; cook 7 to 8 min. or until evenly browned, turning occasionally. Place skillet in oven.
BAKE 35 min. or until steak is medium doneness (160ºF). Top with remaining Parmesan blend; let stand 10 min. before slicing.
Originally Submitted
2/17/2013
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