Steak Fajita Rolls Recipes
STEAK ROLL-UPS
My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
STEAK FAJITAS
Beef fajitas are delicious served with a lot of condiments on the side. My favorites are guacamole, extra cilantro, and beans and rice!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
- Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.
Nutrition Facts : Calories 896.1 calories, Carbohydrate 103.9 g, Cholesterol 76 mg, Fat 37.8 g, Fiber 9.5 g, Protein 37.8 g, SaturatedFat 11.1 g, Sodium 1181.6 mg, Sugar 6.2 g
STEAK FAJITAS
Provided by Trisha Yearwood
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
- Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
- Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
- Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
- To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
- Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.
STEAK FAJITA ROLLS RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, green bell pepper, red bell pepper, yellow bell pepper, chili powder, paprika, cayenne powder, cumin, garlic powder, dried oregano, salt, pepper, flank steak, monterey jack cheese, long wooden toothpicks or cut wooden skewer
Provided by Claire Nolan
Categories Dinner
Yield 3 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚F (180˚C).
- Heat a large ovenproof skillet over medium heat and add the oil. Sauté the onion, garlic, and bell peppers until soft, about 5 minutes.
- 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.
- 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.
- 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.
- Enjoy!
Nutrition Facts : Calories 541 calories, Carbohydrate 15 grams, Fat 30 grams, Fiber 3 grams, Protein 51 grams, Sugar 6 grams
STEAK FAJITA ROLLS
These flourless fajita rolls will make you forget about tortillas. All you need is very thin slices of sirloin steak topped with bell pepper and onion strips. Baked to tender perfection and bursting with fresh flavor, these fajita rolls can be eaten alone or dipped in queso, cheese, or avocado dip.
Provided by Anela Tripkovic, MSc
Categories Keto Meals
Yield 6
Number Of Ingredients 13
Steps:
- Combine olive oil, Worcestershire sauce, cumin, lemon juice, garlic, chili powder, red pepper flakes, and erythritol in a bowl.
- Put the thinly sliced sirloin steak into a shallow bowl.
- Place the bell peppers and onion into a separate bowl.
- Drizzle the meat and veggies with the prepared spice mixture. Cover and refrigerate for 30 minutes.
- Preheat oven to 375 F.
- Line a baking sheet with parchment paper.
- Place the steak on a working surface. Top with bell peppers and onions.
- Roll tightly and secure with a toothpick.
- Repeat with the remaining meat and veggies.
- If there is any spice mixture left, brush the rolls with it. Bake the rolls for 15 minutes. Set your oven to a broil. Broil the rolls for an additional 5 minutes.
- Serve warm.
Nutrition Facts : Calories 226, Fat 14.8 grams, SaturatedFat 1.7 grams, Cholesterol 0 milligrams, Sodium 98 milligrams, Carbohydrate 5.9 grams, Sugar 2.6 grams, Protein 18.2 grams
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4.9/5 (199)Category BeefCuisine MexicanTotal Time 3 hrs 30 mins
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4.9/5 (199)Category BeefCuisine MexicanTotal Time 3 hrs 30 mins
- STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
- Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
- FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don't steam.[/b]
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2019-04-03 To prepare the roll-ups, place the prepared steak strips on a large cutting board, and sprinkle them lightly with your remaining fajita seasoning. Add peppers and onion strips equally and nicely as shown to each piece of steak, then roll up and around, and insert a toothpick to secure the rolls …
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- Marinade the steak. Combine all of the ingredients for the marinade in a large zip top bag or other container. Add the steak to the marinade and stir well to be sure the marinade in covering all of the slices. Allow the steak to marinate in the refrigerator for at least 2 hours or up to 4.
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- Assemble the roll ups. While the vegetables are grilling, remove the steak from the marinade and shake off any excess. Lay the steaks flat on a large work surface and top each with about 1/3 cup of the shredded cheese. Remove the vegetables from the grill (leave the grill on) and divide evenly among each of the roll ups. Roll each steak around the cheese and vegetables and secure each roll with a toothpick.
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- Starting on one long edge, use a sharp knife to butterfly the flank steak, cutting it open parallel to the cutting board, so it can open like a book with two thin layers. Stretch the flank steak out and cover with plastic wrap. Use a meat tenderizer (or rolling pin) to pound the thickest sections creating one even thin piece of flank steak, double the length of the original. Remove the plastic and sprinkle Old El Paso Fajita Seasoning over both sides of the steak. Then cut the flank steak into twelve segments, 2.5 X 5 inches long.
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- Lower the heat to medium-high. Lay several pepper strips, asparagus spears, and onion wedges across each flank steak strip, creating a cross pattern. Wrap the ends of the flank steak tightly around the veggies and secure the ends with a toothpick.
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- In a large skillet on medium high heat add the olive oil and place bell peppers, onion and asparagus inside. Add 1 tablespoon fajita seasoning into the veggies. Sauté until almost tender. Remove from heat and set aside.
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- Heat closed contact grill 5 minutes. Meanwhile, in large nonmetal dish or resealable food-storage plastic bag, mix steak, onion, bell pepper and fajita seasoning; stir or turn bag to coat.
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- In a small bowl, mix salt, pepper, garlic, oregano, cumin, chili powder, cayenne pepper, garlic powder, and olive oil. Place steak in a dish and pour marinade on the steak cover with foil and marinate for a minimum of 6 hours to overnight.
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STEAK FAJITA ROLL UPS RECIPE | RECIPES.NET
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- In a large skillet on medium high heat add the olive oil and place bell peppers, onion and asparagus inside. Add 1 tablespoon fajita seasoning into the veggies. Sauté until almost tender. Remove from heat and set aside.
- Pound the flank steak until 1/4 inch thick. Slice in half lengthwise and divide equally. Add the vegetables into the center and roll up and secure with a toothpick.
- Heat the skillet to medium high heat. Season the steak roll ups with fajita seasoning. Add them into the skillet. Cook on each side for 2-3 minutes or until steak is cooked throughout.
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From allrecipessonic.netlify.app
From allrecipessonic.netlify.app
CHEESY STEAK FAJITA ROLL UPS!! | HOW TO - YOUTUBE
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BEEF FAJITA ROLL-UPS - TEXAS ORIGINAL BBQ PITS
Marinate the steak. The thin sliced steak takes on all of the yummy marinade flavors in just 2 hours. Grill the vegetables. This gives you the perfect tender crisp bite inside the roll ups. Assemble the roll ups. Veggies and cheese on the inside, yummy steak on the outside. Grill the steak fajita rolls. Start your roll ups on the grill with the ...
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2017-01-12 Steak Fajita Roll-Ups. Recipe Submitted by maryjosh on 01/12/2017 ; Rating: 0.00. 0 votes Add to Cookbook; Share: 1. Tweet. Ingredients List. Homemade Fajitas Seasoning Mix; 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 parsley or cilantro; prepared ...
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CHEESY STEAK FAJITA ROLLS | OLIVE OIL MARKETPLACE
Roll each steak around the cheese and vegetables and secure each roll with a toothpick. Place each steak roll on the grill, seam side down, and grill for 10 minutes, flipping once. Remove from the grill and allow the steak rolls to rest for 4-5 minutes before serving. Can be done in the smoker as well 250 degrees approx. 60 min.
From oliveoilmarketplace.com
From oliveoilmarketplace.com
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