Knock the minute steaks a little flat and season with salt, pepper and paprika. Put the feta in a bowl. Core the chilli pepper, cut into very narrow, fine strips and add to the bowl with the feta. Chop up the feta with a fork and pour in a little milk in the meantime, so that a cream is formed (carefully dose the milk!).
Now put about 1 teaspoon of the cream, depending on the steak size, in the middle of the steaks and roll up. Secure with a toothpick so that the rolls do not roll apart again. Sprinkle the filled minute steaks with the oregano and fry in a hot pan for about 10 minutes on all sides.
You can also put the rolls on the grill.
Fresh salad and rosemary potatoes go well with it.
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