Steak Fajita Roll Ups
On April 06, 2020 (Updated May 11, 2024)
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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.
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.
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.
How to Make Steak Fajita Roll Ups
There are a couple of steps to make this recipe all come together:
- Marinate the steak. The thin sliced steak takes on all of the yummy marinade flavors in just 2 hours.
- Grill the vegetables. This gives you the perfect tender crisp bite inside the roll ups.
- Assemble the roll ups. Veggies and cheese on the inside, yummy steak on the outside.
- Grill the steak fajita rolls. Start your roll ups on the grill with the seam side down to hold everything together.
- 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.
More Grilled Steak Recipes
Himalayan Salted Flank Steak
Grilled Flap Steak with Cilantro Chimichurri
Skirt Steak
Steak Fajita Roll Ups Recipe
Cheesy Steak Fajita Roll Ups
Video
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 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This post was originally published in March 2015. We recently updated it with more information and helpful tips. The recipe remains the same.
Can this be done on stove top or in the oven instead of grill?? If so, what would I need to change??
It can! I would just cook everything in a skillet until done. You can use the oven to heat them after rolling, just set it at 350, put them in and watch them to make sure they don’t over cook.
I made a couple small mistakes on my first attempt. Not enough onion and finely shreaded cheese. Still comment from wife was i had out done myself. This is a great tasting simple meal.
Really I would like to inform you that if u have more grill dishes plz I need to learn more about grill items and I will try to make the rolls tomorrow but if I’m used arbic Lamb will be good?
I do have quite a few grill dishes on here, feel free to search around. Actually, I think these would be nice with lamb.
Any substitutions for someone allergic to garlic?
I would use some finely chopped scallions if you aren’t able to use garlic.
How big do you cut the strip if meat into?
I just cut them into long thin strips.
Do you have nutrition information on this meal?
I’m sorry I don’t have that available.
Made these the other day along with the BBQ beans you have the recipe for. Both turned out phenominal. Thanks for the assistance.
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.
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.
Hey Tim, it’s just the color from the marinade. I usually have the grill around 350 degrees F. Enjoy!
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?)
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.