These roll-ups are everything you love about steak fajitas—bold seasoning, juicy meat, and sautéed veggies—in a healthy, hand-held package. They’re naturally gluten-free, high in protein, and perfect for meal prep or entertaining. With no need for tortillas or grains, they keep carbs low while packing in flavor. Whether served as an appetizer, main dish, or party snack, they’re a fun and filling way to enjoy a Tex-Mex favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Thinly sliced flank steak or sirloin steak
Bell peppers (red, green, yellow), sliced into thin strips
Red onion, sliced
Olive oil
Garlic cloves, minced
Chili powder
Ground cumin
Smoked paprika
Salt
Black pepper
Lime juice
Fresh cilantro (optional, for garnish)
Toothpicks or kitchen twine (to secure roll-ups)
Directions
In a large skillet over medium heat, add olive oil and sauté bell peppers and onions until slightly softened, about 4–5 minutes. Remove from heat and set aside.
In a small bowl, mix garlic, chili powder, cumin, paprika, salt, pepper, and lime juice.
Rub the spice mixture evenly over the steak slices.
Lay each steak slice flat, place a small portion of the sautéed peppers and onions at one end, and roll tightly. Secure with a toothpick or twine.
Preheat a grill, grill pan, or oven to 400°F (200°C).
To grill: Place roll-ups seam-side down and cook for 2–3 minutes per side until the steak is cooked to your desired doneness. To bake: Arrange roll-ups on a baking sheet and bake for 12–15 minutes.
Let rest for a few minutes, then remove toothpicks. Garnish with fresh cilantro and serve with extra lime wedges if desired.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
Cheesy Roll-Ups: Add a slice of mozzarella or pepper jack cheese inside each roll before cooking.
Spicy Kick: Add jalapeño slices or a dash of cayenne to the spice mix.
Chicken or Turkey: Use thinly sliced chicken or turkey breast for a different protein option.
Saucy Finish: Drizzle with low-carb salsa, guacamole, or sour cream before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place roll-ups in a skillet over medium heat for 5–7 minutes or in a 350°F (175°C) oven for 10 minutes. Avoid microwaving, as it can make the steak rubbery. These roll-ups can also be frozen (cooked or uncooked) for up to 1 month. Thaw overnight in the fridge before reheating or cooking.
FAQs
What type of steak is best for this recipe?
Flank steak or sirloin works well because they’re tender and easy to slice thinly.
Can I make these ahead of time?
Yes, assemble the roll-ups up to a day in advance and store in the fridge until ready to cook.
Do I have to cook the veggies first?
Pre-cooking the vegetables ensures they’re tender inside the roll-ups. Raw peppers may stay too firm.
Can I cook these on a grill?
Absolutely. A grill adds great flavor and char—just be sure to secure the roll-ups well.
How thin should the steak be sliced?
Aim for 1/4-inch thick slices so they’re easy to roll and cook quickly.
Are these keto-friendly?
Yes, this recipe is naturally low in carbs and high in protein and fat—perfect for keto.
Can I add cheese inside?
Yes, adding cheese like provolone or pepper jack adds extra flavor and moisture.
How do I keep the roll-ups from unrolling?
Use toothpicks or tie with kitchen twine to keep them secure while cooking.
Can I make this with leftover steak?
You can, but it’s best with raw steak so it can cook evenly with the vegetables inside.
What side dishes go well with this?
Try cauliflower rice, avocado salad, roasted veggies, or a simple cucumber-lime salad.
Conclusion
Carb Steak Fajitas Roll Ups are a fun, flavorful, and satisfying low-carb alternative to traditional fajitas. With juicy steak, seasoned veggies, and bold spices in every bite, they’re perfect for a quick dinner, meal prep, or party platter. Easy to customize and loaded with protein, this is one recipe you’ll keep coming back to—without ever missing the tortillas.
Carb Steak Fajitas Roll Ups are a low-carb, high-protein version of classic fajitas. Thin slices of steak are wrapped around sautéed bell peppers and onions, seasoned with bold Tex-Mex spices, and then grilled or baked to perfection—no tortillas needed.
Ingredients
1 lb thinly sliced flank steak or sirloin steak
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1/2 red onion, sliced
1 tbsp olive oil
2 garlic cloves, minced
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lime juice
Fresh cilantro (optional, for garnish)
Toothpicks or kitchen twine, for securing roll-ups
Instructions
Preheat oven to 400°F (200°C) or heat a grill/grill pan to medium-high.
In a skillet over medium heat, add olive oil and sauté bell peppers and onions until slightly softened, about 4–5 minutes. Remove from heat and set aside.
In a small bowl, combine garlic, chili powder, cumin, paprika, salt, pepper, and lime juice to make a seasoning rub.
Rub the seasoning evenly onto both sides of the steak slices.
Lay each steak slice flat and place a few strips of the sautéed peppers and onions at one end. Roll tightly and secure with toothpicks or twine.
To grill: Place roll-ups seam-side down on a hot grill or grill pan and cook for 2–3 minutes per side until steak is cooked through.
To bake: Arrange roll-ups on a baking sheet and bake for 12–15 minutes until steak is cooked to your desired doneness.
Let rest for 3–5 minutes. Remove toothpicks before serving.
Garnish with chopped cilantro and serve with lime wedges if desired.
Notes
Use steak slices about 1/4 inch thick for easy rolling and quick cooking.Pre-cook the vegetables so they are tender inside the roll-ups.Add cheese before rolling for extra richness.Secure roll-ups tightly with toothpicks or twine to prevent unrolling during cooking.Serve with low-carb sides like cauliflower rice or avocado salad.
