Steak fajita roll-ups have tender flavorful beef wrapped around colorful veggies. Take your steak fajitas up a notch with these tasty fajita rolls that will be devoured. This post may contain affiliate links. Read my disclosure policy here.
These stuffed fajita roll-ups are a delicious meal that everyone will love. The steak is marinated in olive oil, garlic, and spices.
- If your steak is thick place it between two pieces of plastic wrap and pounds it out using a kitchen mallet or rolling pin.
- Make sure your pan is smoking hot! I use cast iron.
- Serve this with a side of guacamole, salsa, and sour cream.
- Always cut the roll-ups against the grain, which ensures a tender bite every time
Can I grill these?
Absolutely! In the summertime, I usually grill these to perfection on a hot grill. Just make sure to saute your veggies before rolling.
How to store leftovers
Store in an airtight container in the refrigerator for 3-4 days. To reheat, I slice the roll-ups against the grain and add a little butter to a skillet, heat until warm.
How do I know when my steak is done?
Skirt steak or any thinly cut steak will cook fast. I like mine medium rare!
Rare: 120 F degrees (will come up to 125 F degrees)
Medium Rare: 130 F degrees (will come up to 135 F degrees)
Medium: 140 F degrees (will come up to 145 F degrees)
Medium Well: 145 F degrees (will come up to 150 F degrees)
Well Done: 155 F degrees (will come up to 160 F degrees)
What should I serve with the steak fajita roll-ups?
- Garlic Roasted Mashed Potatoes
- Mexican Rice
- Cilantro Lime Rice
- Deviled Egg Macaroni Salad
- Broccoli Salad with Bacon
Steak Fajita Roll-Ups
- 1 pound Flank steak/ skirt steak 1/4 inch thick *see notes
- Kosher salt and black pepper to season
- 6 garlic cloves crushed
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ¼ cup extra virgin olive oil
- 1 large green bell pepper sliced
- 1 large red bell pepper sliced
- 1 medium onion sliced
- 1 tablespoon unsalted butter
- In a small bowl, mix salt, pepper, garlic, oregano, cumin, chili powder, cayenne pepper, garlic powder, and olive oil. Place steak in a dish and pour marinade on the steak cover with foil and marinate for a minimum of 6 hours to overnight.
- Remove steak from marinade, place on a cutting board, and cut into 6-7 pieces
- Cook for about 4 to 5 minutes, or until tender.
- Remove from heat and let cool for a minute.
- Top each slice of steak with the vegetables; roll up and secure with a toothpick.
- Add remaining olive oil to the grill pan or skillet; heat it up and add the roll-ups to the pan.
- Cook until browned, about 2 to 3 minutes per side.
- Remove from heat, remove toothpicks, and transfer to a serving plate. Let rest 5 minutes before serving.
- Serve with guacamole, salsa, or sour cream!