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.
Recipe Tips:
- 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
Helpful tools
- Cast-iron Skillet
- Cast-Iron Grill
- Meat Mallet
- Meat Thermometer
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Steak Fajita Roll-Ups
Steak fajita roll-ups have tender flavorful beef marinated with olive oil, garlic, and spices. Wrapped around colorful veggies.
Ingredients
- 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
Instructions
- 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
- Heat olive oil in a grill pan or heavy skillet over medium-high heat and add pepper strips and sliced onions to the grill pan; season with salt, pepper.
- 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!
Notes
Skirt steak, flank steak, or even thin sirloin steak will work. You just want to make sure it's about 1/4 of an inch thick. Use a meat mallet to pound it down if it's too thick.
These steak fajita roll-ups can also be grilled.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 303Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 73mgSodium 167mgCarbohydrates 6gFiber 1gSugar 2gProtein 25g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
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