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Grilled Fajita Rolled Steak

 Grilled Fajita Rolled Steak
My family was tired of eating the same fajitas, so I whipped up this recipe. I like it with chipotle, but a black pepper marinade also works well. —Crystal Jo Bruns, Iliff, Colorado
4 ServingsPrep: 20 min. Grill: 20 min.


  • 1 beef sirloin tip steak (1 inch thick and 1 pound)
  • 1 cup chipotle marinade
  • 1 package (14 ounces) frozen pepper strips
  • 1 tablespoon canola oil
  • 2 ounces cream cheese, softened


  • Flatten steak to 1/4-in. thickness. Pour marinade into a large
  • resealable plastic bag; add steak. Seal bag and turn to coat;
  • refrigerate for 4 hours or overnight, turning occasionally.
  • In a large skillet, saute pepper strips in oil until tender. Remove
  • from the heat. Drain and discard marinade from steak. Spread cream
  • cheese over steak to within 1 in. of edges. Top with half of the
  • peppers. Roll up jelly-roll style, starting with a long side; tie
  • with kitchen string.
  • Grill, covered, over medium heat for 20-25 minutes or until meat
  • reaches desired doneness (for medium-rare, a thermometer should read
  • 145°; medium, 160°; well-done, 170°), turning
  • occasionally. Let stand for 10 minutes before slicing. Discard
  • toothpicks. Serve with remaining pepper strips. Yield: 4 servings.
Nutritional Facts: 1 slice with 1/3 cup pepper strips equals 284 calories, 14 g fat (5 g saturated fat), 89 mg cholesterol, 867 mg sodium,

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Grilled Fajita Rolled Steak (continued)

Nutritional Facts: 13 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.