Are you kidding me? These Steak Fajita Rollups are amazing. Doesn’t matter if you aren’t gluten free or paleo, these make an awesome appetizer or even a main course and the queso is amazing too. There’s no Velveeta fake cheese here!
If you are paleo and don’t eat dairy, you could serve this with our Guacamole Recipe.
Servings : 4
Ingredients
Steak Fajita Rollups
- 1/2 onion large, cut into strips
- 2 bell pepper cut into strips, any color or combo
- 2 lb skirt steak or flank steak
- 1 Tbsp Chili Powder
- 1 Tbsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp extra virgin olive oil
Queso
- 3 Tbsp unsalted butter
- 3 Tbsp brown rice flour or whole wheat flour
- 1 cup milk or unsweetened almond milk
- 1 cup cheddar cheese grated
- 1 tsp salt to taste
- 1/2 tsp pepper to taste
- 1 can Rotel 10 oz, see notes
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Instructions
Steak Fajita Rollups
- Mix all the spices (chili powder through pepper) in a small bowl.
- Add pepper and onion strips to a large ziploc bag (or a large bowl). Add olive oil and half of the spice mix to the bag or bowl and mix well.
- Over medium heat in a grill pan or frying pan, cook the peppers and onions until desired tenderness (or in a veggie basket on grill)
- Cut the beef into thin strips about 4-5 inches long by 2 inches wide. Rub both sides of the beef strips with the remaining spice mix.
- Roll the onions and peppers into the beef strips and secure with toothpicks.
- Cook them until all sides are browned in the same grill pan or on the grill (about 2 minutes each side).
Queso
- In a medium sauce pan over medium heat, melt butter. Add flour, and whisk until smooth. Slowly add milk. Whisk until smooth and bubbly. Stir in cheese, and stir until melted and smooth.
- Add Rotel. Mix to combine. Add salt and pepper to taste.
Notes
NOTE: You can also just do 7 ounces of diced tomatoes and 3 ounces of canned green chiles if you can't find Rotel.
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Comments (2)
Delicious!
Going to make this for Dave