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Fajita Steak Rolls
Meat & Poultry

Fajita Steak Rolls

Fajita Steak Rolls

Course Main Course
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes


  • 2 1-1½ lbs. steak beef top round or flank steaks. each, cut ¼-inch thick
  • 1 tbsp. olive oil
  • 1 medium onion chopped
  • ½ cup green bell pepper chopped
  • ½ cup red bell pepper chopped
  • 2 tbsp. cilantro minced
  • 2 cloves garlic minced
  • 2 tbsp. lime juice
  • 1 jalapeno pepper seeded and minced
  • 1 2-oz can green chilies chopped
  • 1 cup salsa or picante sauce, divided


  • Rub both sides of meat with olive oil.
  • Combine remaining ingredients except salsa in mixing bowl and blend well.
  • Measure out about half of vegetable mixture and set aside for later use.
  • Spoon remaining vegetable mixture evenly over each steak.
  • Roll steaks, beginning at narrow end, jelly-roll fashion.
  • Tie with kitchen string. Place beef rolls in stoneware.
  • Spoon ¼ cup salsa evenly over beef rolls Cover and cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours).
  • Meanwhile, stir ½ cup salsa into reserved vegetable mixture.
  • Cover and refrigerate.
  • Spoon remaining ¼ cup salsa over beef rolls during last 15 minutes of cooking.
  • Slice steaks into serving portions and accompany with vegetable-salsa mixture.


The following recipes are designed for a 4 quart slow cooker. Based on your model increase recipe by half. This recipes may be used, as printed, in the 4, 4½, 5, 5½, 6 or 6½ quart oval or round Crock-Pot® slow cookers Of course, larger roasts may be cooked in the 5½, 6 and 6½ quart unit and tips for these larger units are noted when applicable by the recipe.
If you make this recipe, be sure to tag your photo #HoneybellsCookery.
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