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Steak Fajita Roll-ups Recipe

Black tray with steak fajitas rolled around bell peppers and sliced onions

Ditch the tortillas for this paleo-approved recipe! Sometimes paleo recipes can use some spicing up (meat and vegetables-again?), and these steak fajita roll-ups are a fun take on an old classic. Plus, they are pretty enough to set out as appetizers for a party!

Pepper strips and sliced onions

Enjoy!

Steak Fajita Roll-ups Recipe Instructions

Yield: 4 servings

Total Time: 30 minutes

This is the perfect little appetizer OR full-fledged dinner

Ingredients:

Fajita Seasoning Mix:
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
Fajitas:
  • 1 pound thinly sliced sirloin tip steak (carne asada)*
  • 1/2 tablespoon olive oil
  • 3 colored bell peppers cut into thin strips
  • 1 large yellow onion, sliced
  • 1 lime, juiced
  • Chopped fresh cilantro
  • Guacamole for serving, optional

Directions:

  1. Prepare the fajitas seasoning mix by stirring to combine all seasoning ingredients and set aside.
  2. Cut the steak into 2-inch wide by 6-inch long strips.
  3. Rub the steak strips with some of the prepared seasoning mix and set aside.
  4. Heat olive oil in a grill pan over medium-high heat and add pepper strips and sliced onions to the grill pan; season with salt, pepper, and a sprinkle of the fajitas seasoning mix.
  5. Cook for about 4 to 5 minutes, or until tender.
  6. Remove from heat and let cool for a minute.
  7. Top each slice of steak with the vegetables; roll up and secure with a toothpick.
  8. Heat up the grill pan again and add the roll-ups to the pan.
  9. Cook until browned, about 2 to 3 minutes per side.
  10. Remove from heat, remove toothpicks, and transfer to a serving plate.
  11. Squeeze lime juice over the roll ups and garnish with chopped parsley or cilantro.
  12. Serve with prepared guacamole.