Steak Fajita Roll-Ups (Print Version)
# Ingredients:
→ Meat & Spice Mix
01 -
1 1/2 lbs flank steak, cut into thin, 2-inch-wide strips
02 -
1/2 tsp onion powder
03 -
1/2 tsp cumin
04 -
Salt as needed
05 -
1/2 tsp garlic powder
06 -
A pinch of pepper
07 -
1 tsp chili powder
08 -
1/2 tsp paprika
09 -
1 tbsp olive oil
→ Fresh Veggies
10 -
1 medium onion, cut into long strips
11 -
1 yellow bell pepper, cut into thin slices
12 -
1 green bell pepper, cut into thin slices
13 -
1 red bell pepper, cut into strips
→ Extras
14 -
1/2 cup of shredded cheese (if desired)
15 -
Toothpicks for holding things together
# Instructions:
01 -
Mix the chili powder, cumin, paprika, garlic powder, onion powder, a generous sprinkle of salt, and some pepper in a small container. Spread this mixture evenly on the steak strips, coating both sides. Set aside for now.
02 -
In a pan over medium heat, toss in some olive oil. Let the peppers and onions cook for about 3-4 minutes until their texture softens just a bit. Take them out of the pan and set them to the side.
03 -
Take a steak strip and lay it out flat. On one end, stack a small handful of your sautéed vegetables. Tightly roll the steak around the veggies and secure the wrap with a toothpick. Repeat for all pieces.
04 -
Using the same pan, heat it again over medium-high heat. Place the steak rolls into the pan and cook for 2-3 minutes on each side. Cook until the outside is nicely browned and the inside reaches your favorite level of doneness.
05 -
Want to add cheese? Sprinkle shredded cheese over the rolls in the skillet. Cover up the pan for a minute or two and let it get all melty.
06 -
Pull out the toothpicks from each roll before serving. Serve them with rice, tortillas, or just dig in as they are for a carb-friendly meal. Add sour cream, salsa, or guacamole if you're feeling fancy!
# Notes:
01 -
For a more tender steak, slice the meat thinly and make sure you're cutting against the grain.