Lay beef steaks out flat; season with salt, pepper and Italian seasoning. Evenly distribute onion and green pepper over each steak. Roll up each steak from one narrow end, and then secure each with 2 wooden picks.
Heat vegetable oil in Dutch oven. Add braciole; saute 2 minutes on each side to brown lightly.
Whisk together soup and broth in small bowl. Add mushrooms with their liquid. Pour over braciole in Dutch oven.
Simmer, covered, 1 hour 15 minutes. Uncover Dutch oven for last 15 minutes of cooking. Remove beef rolls to platter. Pour cooking liquid over braciole. Serve with pasta if desired.
