Cheesy Steak Fajita Rolls

February 22, 2017

Cheesy Steak Fajita Rolls are the perfect mouthful of tender marinated steak, grilled veggies, and melted cheese. I don’t know what it is exactly about food that is wrapped up in other food that makes it taste so much better than food that is simply thrown on top of other food. But it is definitely something. Maybe it’s the feeling that somebody cared enough about your food to make sure it would be comfortable and safe. Those veggies were lovingly wrapped up tight in a nice beefy blankie.

Or maybe it is just that wrapped food tastes good! It’s got so many layers of flavor, how could it not? Take these Cheesy Steak Fajita Rolls for example. They consist of seasoned grilled veggies and loads of melty cheese all rolled up in marinated thinly sliced steak. Topped with a squeeze of fresh lime and served on a bed of rice and beans, this meal screams love and flavor. Maybe that should be the rolled foods motto. Love and Flavor! And toothpicks.

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I grilled my veggies up in a grill basket (like these) to prevent any of those perfectly sliced peppers and onions from falling through the grates. Grill baskets have been one of my best investments to date, I use them for everything from veggies to shrimp. Anything small enough to slip through the grate goes straight in a basket. All the grilled flavor, none of the lost food sacrificed to the grilling gods.

These rolled up fajita seasoned steak things (name option #2) were such a hit come dinner time. It’s like taco night on freakin’ steroids without the thick neck and anger issues. We all ate them different ways. One person rolled them up inside a tortilla for the ultimate steak burrito with the perfect portions of steak and onions/peppers/cheese in every bite. Another went traditional with a fork and knife. And yet another used the steak as the taco shell and just ate them street food style leaning over a napkin.

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Cheesy Steak Fajita Rolls
Prep Time
15 mins
Cook Time
15 mins
Total Time
2 hrs 30 mins
 
Course: Main Dish
Cuisine: International Cuisine
Ingredients
  • 2 lbs thinly sliced sirloin tip steaks
  • 1 yellow onion sliced into strips
  • 1 green bell pepper sliced into strips
  • 1 red bell pepper sliced into strips
  • 2 cups sharp cheddar or colby jack cheese shredded
For the Marinade
  • 1/2 cup fresh lime juice about 4 limes
  • 1/4 cup olive oil
  • 6 cloves garlic finely diced
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
Instructions
  1. Combine all of the ingredients for the marinade in a large zip top bag or other container. Add the steak to the marinade and stir well to be sure the marinade in covering all of the slices. Allow the steak to marinate in the refrigerator for at least 2 hours or up to 4.
  2. When ready to cook, start of your grill on medium high. Place all of the vegetables in a grill basket or on a grill mat and grill for 5-6 minutes.
  3. While the vegetables are grilling, remove the steak from the marinade and shake off any excess. Lay the steak flat and top each with about 1/3 cup of the shredded cheese.
  4. Remove the vegetables from the grill (leave the grill on) and divide evenly among the steak.
  5. Roll each steak around the cheese and vegetables and secure each roll with a toothpick.
  6. Place each steak roll on the grill, seam side down, and grill for 10 minutes, flipping once.
  7. Remove from the grill and allow the steak rolls to rest for 4-5 minutes before serving.
Recipe Notes

Grill Used: Any grill works great with these! Gas, charcoal, pellet grill, or a grill pan.

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5 thoughts on “Cheesy Steak Fajita Rolls

  1. Hey Susie! I’m tooling around the internet making connections with other bloggers attending EFC in May!

    On Saturday I bought my very first grill to call my very own! Until now I’ve left the grilling to my husband (he has a BGE) but I wanted a plain ol’ Weber charcoal grill to start with. Figured if I’m going to get serious about this food blogging thing, I need to try out all the techniques I can!

    I am going to make these fajita rolls for my husband so he will bow down to my grilling skills. I’ll let you know how they turn out, I’ve followed you on social media.

    Hope to meet you in May!

    p.s. The two checkboxes below the comment box don’t have any text next to them. Not sure if it is your mail server or a plug in or what. (Or maybe it’s just me?)

    1. Hey Heather! Nice to meet you! Sometimes you just need a classic charcoal grill so you can play with fire (that grill might be my favorite). Thanks for the heads up about the blank boxes! I just did a site redesign earlier this month and there are still a few little kinks here and there.

  2. Hey Susie. Quick question on these rolls. In the video when you go to actually roll them up it seems that they are brown already. Did you pre grill them a little first or is that just color from the marinade.

    I am using a Camp Chef Pellet grill so you say to use medium high temp. What would that be? Gonna try these tomorrow.

  3. Awesome. Thanks. We are doing these and making the BBQ’d beans and the buffalo corn today. Gonna be a long day out back with the smoker.

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