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Steak Fajita Roll Ups are a fun twist on classic fajitas—no tortillas needed! Made with thin slices of juicy sirloin steak, colorful bell peppers, and a flavorful fajita seasoning, this easy skillet recipe is packed with bold, Tex-Mex flavor in every bite.
Thin slices of sirloin tip steak packed with delicious bell pepper strips and onions, all rolled up and cooked to a tender perfection! Fresh and extra flavorful, a single taste of these Steak Fajita Rollups will make you forget about the missing flour tortillas!
This recipe is super simple, and it might just become a new favorite. I season the steak with my go-to homemade fajita seasoning mix — it’s quick to throw together and uses spices you probably already have sitting in the pantry. For the steak, I like to use sirloin or flank steak because it’s already cut thin. These fajita roll-ups are such a fun twist on dinner, especially with a side of Fiesta rice or Mexican rice.
Ingredients For Steak Fajita Roll Ups
You don’t need much to make these steak roll-ups! Just a few everyday ingredients and bold seasoning brings it all together. Below are a few quick notes, and be sure to scroll to the recipe card for full amounts and directions!
- Fajita Seasoning Mix – A store-bought fajita or taco seasoning will work just fine.
- Thinly Sliced Sirloin Tip Steak – Flank steak or skirt steak are great alternatives—just slice them thinly against the grain.
- Olive Oil – Used for sautéing the veggies and searing the steak roll-ups. You can swap in avocado oil, canola, or any neutral high-heat oil if needed.
- Bell Peppers – Use whatever colors you have on hand. You can also sub in poblano peppers for a little kick.
- Yellow Onion – You can also use red or white onion depending on what you’ve got.
- Lime Juice – A squeeze of lime at the end brightens up the whole dish. Lemon juice will work in a pinch, but lime gives it that classic fajita zing.
- Chopped Fresh Parsley or Cilantro – Your choice of garnish! Cilantro adds a more traditional Tex-Mex flavor, while parsley gives a milder, fresh touch.
- Prepared Guacamole (optional) – Great for dipping or spooning on top for extra flavor and creaminess. Totally optional, but always a crowd-pleaser. You can also serve it with sour cream or salsa if that’s more your thing.
How To Store Leftovers
- Store the steak rollups in an airtight container in the fridge for 2 to 3 days.
- To reheat, just warm them in a skillet over low heat or pop them in the oven until heated through. They make a great next-day lunch!
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Steak Fajita Roll Ups
Ingredients
- homemade fajita seasoning, or use 1 tablespoon store-bought fajita seasoning
- 1 pound thinly sliced sirloin tip steak
- 2 tablespoons olive oil, divided
- 3 colored bell peppers, cut into thin strips
- 1 large yellow onion, sliced
- 1 lime, juiced
- chopped fresh parsley or cilantro
- prepared Guacamole for serving, optional
Instructions
- Prep the seasoning. Make the fajitas seasoning mix and set it aside.
- Prep the steak. Cut the steak into 2-inch-wide by 6-inch-long strips. Rub the steak strips with some of the prepared seasoning mix and set aside.
- Cook the peppers and onions. Heat a tablespoon of olive oil in a grill pan or a skillet set over medium-high heat. Add the pepper strips and sliced onions to the hot pan; season with salt, pepper, and a sprinkle of the fajita seasoning. Cook for about 4 to 5 minutes or until tender. Remove from heat and let the veggies cool for a minute.
- Make the roll-ups. Top each slice of steak with the vegetables. Then, roll them up and secure them with a toothpick.
- Sear. Add the remaining olive oil to the grill pan; heat it up and add the roll-ups to the pan. Cook until browned, about 2 to 3 minutes per side. Remove from heat, remove toothpicks, and transfer to a serving plate.
- Finish and serve. Squeeze lime juice over the steak fajita roll ups and garnish with chopped parsley or cilantro. Serve them with prepared guacamole.
Equipment
Video
Notes
- For a full meal: If preparing as a complete meal for 4, please double the entire recipe.
- Season to taste: Use the seasoning mix according to your preference. I always end up using about 1-tablespoon of it for this entire dish.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Steak Fajita Roll Ups
I’ve made a lot of fajitas over the years! Everything from vegetarian mushroom fajitas to shrimp fajitas and the classic steak version. But my kids request these all the time, so they’ve definitely earned a regular spot in our dinner rotation. Let me walk you through how to make them step-by-step!
- Make the seasoning. First, make the fajita seasoning and set it aside—you’ll use it on the steak and the veggies.
- Slice the steak. Cut the steak into strips about 2 inches wide and 6 inches long so they’re easy to roll.
- Season the steak. Rub the steak strips with some of the seasoning mix and set them aside to marinate while you cook the veggies.
- Cook the peppers and onions. Heat a little olive oil in a grill pan or skillet over medium-high heat. Add the bell peppers and sliced onions, then season with a pinch of salt, pepper, and a bit more of the fajita seasoning. Cook for 4 to 5 minutes, until tender and just starting to caramelize.
- Assemble the roll-ups. Let the veggies cool for a minute, then add a small handful to each strip of steak. Roll tightly and secure with a toothpick.
- Sear the steak roll ups. Add the rest of the olive oil to your pan, heat it up, and sear the roll-ups for about 2 to 3 minutes per side, until browned and cooked through.
- Finish and serve. Remove from heat, take out the toothpicks, and transfer the steak fajita roll ups to a plate. Squeeze fresh lime juice over the top and sprinkle with chopped parsley or cilantro. Serve with guacamole on the side.
Made this for supper tonight and everyone loved it. Definitely going to be my go-to fajita spice instead of buying a bottle. Thanks so much.
Good recipe. I would change the steak to a better quality of steak meat. Sirloin steak tips can be a little tough.
How do I make the dip in the video to go with it? I’d like to know for my mom please.
Hi! That’s just guacamole 🙂 Here’s my recipe for guacamole – just skip the basil if you want a more authentic taste: https://diethood.com/basil-guacamole/
What is the dip made of?
It’s guacamole :))
Hello I live in London, can you recommend any stake cuts for this?.
I would love the recipe for what you dipped those steaks in.
I made this for Father’s Day dinner…spices were spot on and big hit with the family. I know I’ll make this again,
Very good recipe! I did have trouble finding any thin sliced beef steaks but finally came across Top Round Bracciole (?) Worked just fine so I went back to that particular store and bought more of the steak so I can make this again soon without scouring the city. I wasn’t sure how tough the meat would turn out but it wasn’t tough at all. Everyone loved it ! Thanks for the recipe!
How many for the serving size?
Hi! The recipe makes 16 roll ups, and 4 rollups are 1 serving. So it will serve 4. I hope that helps! 🙂
great and wonderful idea, tortillas and steak don’t really fit for me anyway, too much of a difference in texture between the two for my taste, so why or why eat those bad-ish carbs? Better to have the better carbs that you roll up here, so thank you for this!
These look great