Steak Fajita Roll Ups

6 reviews

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Steak Fajitas Roll Ups are a tasty staple on the dinner table! Take your steak fajita game up a notch with this mouthful of tender marinated steak, grilled veggies, and melted cheese. These steak fajita rolls are a little tasty package that everyone will love to devour.

A collage of two images of steak fajita roll ups. The top image is steak fajita roll ups with tomatoes, limes, and cilantrios on a plate, the second is the fajita roll ups cooking on the grill.

Grilled Steak Roll Ups

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. Like being tucked into your bed burrito style at night.

Or maybe it is just that wrapped food tastes good! It’s got so many layers of flavor, how could it not? Take these Steak Fajita Roll Ups for example. They consist of seasoned grilled veggies and loads of melty cheese all rolled up in marinated thinly sliced sirloin steak. Top with a squeeze of fresh lime and serve 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.

Fajita Steak Roll Ups on a black plate, surrounded by sliced tomatoes and limes.

Grilled Steak Fajitas

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.

Steak Fajitas Roll Ups side view with peppers and cheese inside of the steak.

How to Make Steak Fajita Roll Ups

There are a couple of steps to make this recipe all come together:

  1. Marinate the steak. The thin sliced steak takes on all of the yummy marinade flavors in just 2 hours.
  2. Grill the vegetables. This gives you the perfect tender crisp bite inside the roll ups.
  3. Assemble the roll ups. Veggies and cheese on the inside, yummy steak on the outside.
  4. Grill the steak fajita rolls. Start your roll ups on the grill with the seam side down to hold everything together.
  5. Enjoy!! Serve hot off the grill with tortillas, rice, beans, and all of your favorite fajita fixings. 

These steak fajita rolls 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 an extra sprinkle of my SOB Rub. And yet another used the steak as the taco shell and just ate them street food style leaning over a napkin.

Steak Roll Ups on the grill.

More Grilled Steak Recipes

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Grilled Flap Steak with Cilantro Chimichurri
Skirt Steak

Steak Fajita Roll Ups Recipe

Cheesy Steak Fajita Roll Ups

5 from 6 votes
Steak Fajitas Roll Ups are a tasty  staple on the dinner table! Take your steak fajita game up a notch with this mouthful of tender marinated steak, grilled veggies, and melted cheese. These steak fajita rolls are a little tasty package that everyone will love to devour.
Prep Time15 minutes
Cook Time20 minutes
Marinade Time2 hours
Total Time2 hours 35 minutes
Servings6 people


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  • 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 colby jack cheese shredded

For the Marinade

  • ½ cup fresh lime juice about 4 limes
  • ¼ cup olive oil
  • 6 cloves garlic finely diced
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper


  • Marinade the steak. 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.
  • Grill the vegetables. Preheat your grill to medium high heat (about 400 degrees F). Place the onions and peppers in a grill basket and grill for 5-6 minutes, or until the edges of the onions are starting to brown and the peppers begin to soften.
  • Assemble the roll ups. While the vegetables are grilling, remove the steak from the marinade and shake off any excess. Lay the steaks flat on a large work surface and top each with about 1/3 cup of the shredded cheese. Remove the vegetables from the grill (leave the grill on) and divide evenly among each of the roll ups. Roll each steak around the cheese and vegetables and secure each roll with a toothpick.
  • Grill the Roll Ups. Place each steak roll on the grill, seam side down, and grill for 3-4 minutes per side (about 12-15 minutes total.
  • Rest and serve. Remove from the grill and allow the steak rolls to rest for 4-5 minutes before serving with your favorite fajita toppings and sides.


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


Calories: 472kcal | Carbohydrates: 8g | Protein: 45g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 134mg | Sodium: 1142mg | Potassium: 797mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1409IU | Vitamin C: 50mg | Calcium: 329mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

**This post was originally published in March 2015. We recently updated it with more information and helpful tips. The recipe remains the same.

Steak Fajita Rolls



Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating

Reader Reviews

35 Reviews

  1. Doug says:

    Made this with chicken breast and no fat cheese. Came out great!

  2. Heather Hutchins says:

    Best marinade and it just tastes so good! I like to add cilantro at the end with a dollop of sour cream.

  3. Billie Henry says:

    Could you use boneless chicken breast?

    1. Hey Grill Hey says:


  4. Chuck Biss says:

    Can these be “assembled”, refrigerated and grilled later? We want to grill them lakeside but have no easy way to assemble on site.

    1. Hey Grill Hey says:

      That should be fine!

  5. Ray says:

    You think I could sub skirt steak? Love your recipes!

    1. Hey Grill Hey says:


  6. Taylor Clements says:

    First time using my husbands smoker and made these as my first meal. They turned out amazing!! The recipe was super easy to follow and the meal turns out perfectly. Can’t wait to try another recipe!

  7. Bob says:

    Made them tonight… The Rain did not stop us. We added a few things. We grilled some chopped fresno pepper with the peppers and onions. Put some cojita cheese in with the Jack cheese. Then made a fresh true pico de gallo with serrano pepper. OMG was it good…. thanks for the idea and help and keep up the Great Work Suzie

  8. Mike says:

    These look amazing! Is the meat actually labeled “sirloin tip” or something similar? You buy it whole and then slice it? Thanks, I love your site!

    1. Hey Grill Hey says:

      A lot of stores have it pre-sliced for you to buy. If you’re having trouble finding it, ask up at the butcher counter!

  9. Jon says:

    I study recipes all of the time …. have several 100 saved… these are amazing and make as is. Great for large groups of people as well…. Thank you for the recipes.

  10. Jason says:

    Do you roll
    The from top to bottom or side to side?

    1. Hey Grill Hey says:

      Whichever way is easiest! I tend to roll with the grain.