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Steak Fajita Rolls

by Claire Nolan


for 3 servings

  • 2 tablespoons
    olive oil, for cooking
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • ½ cup
    green bell pepper, sliced (50 g)
  • ½ cup
    red bell pepper, sliced (50 g)
  • ½ cup
    yellow bell pepper, sliced (50 g)


  • ½ teaspoon
    chili powder
  • ½ teaspoon
  • ⅛ teaspoon
    cayenne powder
  • ½ teaspoon
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
    dried oregano
  • ½ teaspoon
  • ½ teaspoon
  • 1 ½ lb
    flank steak, thinly sliced (150 g)
  • ½ cup
    monterey jack cheese (50 g)

Special Equipment

  • long wooden toothpicks or cut wooden skewers
    Calories 507
    Fat 30g
    Carbs 7g
    Fiber 1g
    Sugar 2g
    Protein 50g

Estimated values based on one serving size.



  1. Preheat the oven to 350˚F (180˚C).
  2. Heat a large ovenproof skillet over medium heat and add the oil. Sauté the onion, garlic, and bell peppers until soft, about 5 minutes.
  3. Combine the chili powder, paprika, cayenne, cumin, garlic powder, oregano, salt, and pepper in a dish, and use the mixture to season the flank steak with on both sides. Lay the steak flat on a cutting board with the grain running up and down. Place the sautéed onions and peppers in the middle of the steak, leaving an inch or so on both ends. Cover the onions and peppers with a layer of cheese.
  4. Tightly roll up the meat from left to right; this will ensure that you cut against the grain when you slice the meat. Stick toothpicks through the sides of the roll to help it hold its shape and use a sharp knife to cut in between the toothpicks.
  5. Return the skillet to high heat, add the steak, and sear until a nice crust has developed, about 3 minutes. Flip and repeat with the other side. Transfer the skillet to the oven and bake for 10 minutes, or until cooked to your preference.
  6. Enjoy!




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