Cheesy Steak Fajita Roll Ups (Print-Friendly Version)
Juicy marinated steak, grilled peppers, and melted cheese rolled up for a savory, satisfying meal.
# What You’ll Need to Make This:
01 -
900 g sirloin steak, thinly sliced
02 -
1 yellow onion, sliced into strips
03 -
1 green bell pepper, sliced into strips
04 -
1 red bell pepper, sliced into strips
05 -
200 g Colby Jack cheese, shredded
→ Marinade
06 -
120 ml fresh lime juice (approximately 4 limes)
07 -
60 ml olive oil
08 -
6 cloves garlic, finely diced
09 -
2 teaspoons salt
10 -
2 teaspoons chili powder
11 -
1 teaspoon ground cumin
12 -
1 teaspoon ground black pepper
13 -
0.5 teaspoon cayenne pepper
# How to Prepare:
01 -
In a large resealable bag or container, mix lime juice, olive oil, garlic, salt, chili powder, cumin, black pepper, and cayenne. Add the sliced sirloin steak, ensuring all pieces are thoroughly coated. Refrigerate and marinate for at least 2 hours, up to 4 hours for optimal flavor.
02 -
Preheat grill to medium-high heat (about 200°C). Place the onion and bell pepper strips in a grill basket. Cook for 5–6 minutes, stirring occasionally, until onions are lightly browned and peppers softened.
03 -
Remove steak from marinade and shake off excess liquid. Lay each steak slice flat on a large surface. Top each with approximately 35 g shredded cheese. Distribute grilled vegetables evenly over steak slices.
04 -
Roll each steak slice around the vegetable and cheese filling, then secure each roll with a toothpick to maintain structure.
05 -
Place steak rolls seam side down on the preheated grill. Cook for 3–4 minutes per side, turning as needed, for a total of 12–15 minutes until steak is cooked through and cheese is melted.
06 -
Remove from grill and allow roll ups to rest for 4–5 minutes. Serve hot with desired fajita accompaniments.
# Extra Tips:
01 -
Gas, charcoal, pellet grills, or grill pans all yield excellent results.