Cheesy Steak Fajita Roll Ups

Who knew steak fajitas could get even better These cheesy steak fajita roll ups are a fun twist on the classic. Tender strips of marinated steak wrap around colorful grilled peppers onion and gooey cheese for a dinner that always vanishes fast from my table. This is my go to when I want something hearty vibrant and just a little bit special for a family dinner or cookout.

The first time I made these my husband immediately declared them his new favorite. Now it is the most requested summer grill dinner at our house. There is something extra satisfying about rolling up all the ingredients together.

Ingredients

• Sirloin steak: thinly sliced for quick cooking and juicy texture choose well marbled steak for the best flavor
• Yellow onion: sliced into strips adds sweetness and depth pick firm onions with no soft spots
• Green bell pepper: sliced into strips for fresh crisp contrast look for glossy skins with no wrinkles
• Red bell pepper: sliced into strips for color and sweetness choose bright red peppers that feel heavy for their size
• Colby jack cheese: shredded melts beautifully and delivers a creamy tang use freshly shredded cheese for best results
• Fresh lime juice: for the marinade brings brightness and tenderizes the steak use juicy limes that give under a gentle squeeze
• Olive oil: keeps the steak moist during marinating opt for extra virgin for the richest taste
• Garlic: finely diced for punchy flavor use plump cloves and avoid sprouted ones
• Salt: awakens all the flavors opt for kosher or sea salt if possible
• Chili powder: for a smoky spicy layer pick a fresh spice blend for boldest taste
• Cumin: adds earthy warmth freshly ground cumin is most aromatic
• Black pepper: sharpens and balances all the other spices grind it fresh if you can
• Cayenne pepper: gives subtle heat adjust to taste for your spice comfort

Step by Step Instructions

Marinade the Steak:

Mix together the fresh lime juice olive oil finely diced garlic salt chili powder cumin black pepper and cayenne pepper in a large bag or container. Add the thinly sliced sirloin steak making sure every piece is coated. Press out any extra air and let the steak marinate in the fridge for at least two hours and up to four for maximum flavor.

Grill the Vegetables:

Preheat your grill to about four hundred degrees F medium high. Slice onions and bell peppers into strips and place them in a grill basket. Set on the grill and cook for five to six minutes stirring once. The onions should get golden edges and the peppers will soften and pick up grill marks that add extra flavor.

Assemble the Roll Ups:

Once the vegetables are off the grill lay out the marinated steak pieces flat on a work surface. Take about one third cup shredded colby jack cheese and spread it along the center of each steak. Top the cheese with an even layer of grilled peppers and onion. Carefully roll up each steak and secure the seam with a toothpick pressing gently to keep everything inside.

Grill the Roll Ups:

With the grill still hot gently place each steak roll seam side down right on the grates. Grill for about three to four minutes per side rotating with tongs so all sides get those crisp edges and lovely grill marks. Plan for about twelve to fifteen minutes total cook time for medium doneness.

Rest and Serve:

As soon as the steak rolls are cooked through transfer them onto a platter and let them rest for four to five minutes. This keeps the juices in the steak and prevents the cheese from oozing out when sliced. Serve warm with your favorite fajita toppings and sides.

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One bite with that gooey cheese and smoky steak and I am always reminded of summer evenings grilling with my kids in the backyard. I especially love how the lime and cumin mingle to make every roll burst with flavor.

Storage Tips

Let leftovers cool completely before storing. Place them in an airtight container and refrigerate for up to three days. To reheat set the oven to three hundred fifty degrees F and bake covered until hot and bubbly. This keeps the steak juicy and the cheese soft instead of rubbery from the microwave.

Ingredient Substitutions

No sirloin steak on hand You can use flank or skirt steak sliced thin for a similar result. Monterey jack or cheddar cheese makes a great stand in for colby jack. Swap red and green peppers for yellow if you prefer a milder taste. For extra kick add sliced jalapenos to the veggie mix.

Serving Suggestions

Serve these steak roll ups straight off the grill alongside warm tortillas pico de gallo or zesty guacamole. They are hearty enough as a main but also make great potluck finger food sliced into bite size pieces. I love pairing with a crisp green salad for a fresher plate.

Cultural and Historical Context

Steak fajitas have roots in Tex Mex cuisine where ranch hands would grill skirt steak and eat it with tortillas and onions. This roll up version takes those classic flavors but turns them into a fun hand held form that is perfect for modern gatherings and easy eating.

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Recipe FAQs

→ What cut of steak works best for these roll ups?

Sirloin steak is perfect due to its tenderness, but flank or skirt steak also work well when thinly sliced.

→ How long should the steak marinate?

For best flavor, marinate the steak for at least 2 hours, but you can go up to 4 hours for deeper infusion.

→ Can I prepare these ahead of time?

You can prep and assemble the rolls in advance, refrigerating until ready to grill. Grill fresh for best texture.

→ Are there alternative cheeses I can use?

Colby jack melts nicely, but Monterey Jack or mozzarella are also delicious choices for a creamy finish.

→ How do I keep the roll ups from falling apart on the grill?

Secure each roll up with toothpicks before grilling to hold everything together and turn gently during cooking.

→ What sides pair well with these steak fajita roll ups?

Try serving with Spanish rice, grilled corn, or a fresh tomato salsa to complement the flavors and textures.