Roll meat and put tooth picks to hold roll together. Roll in 1/2 cup flour, salt and pepper. In skillet slowly brown meat in hot oil.
Drain off fat. Combine beef broth and dry mustard add to beef rolls. Cover and simmer 45 minutes. Add reserved cheese mixture to skillet simmer 15 minutes more.
Remove meat skim fat. Blend together 2 T. flour and 1/4 cup water, stir into pan juices cook stirring until thickened. Pour over rolls.