Go Back
+ servings
Steak roll ups- these low carb steak fajitas roll ups are on a white plate with a green salad in the background
Print Recipe
4.5 from 8 votes

Low Carb Steak Fajita Roll-Ups

Steak fajita roll-ups are flavorful beef wrapped around charred veggies, creating a roll up of flavor that is quick and easy!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Keyword: Beef, fajitas, keto, low carb, steak
Servings: 12 rolls
Calories: 118kcal


  • 1 1/2 pounds flank steak
  • 2 bell peppers any color
  • 1 bunch baby asparagus
  • 1 small red onion
  • 2 tablespoons olive oil
  • Hot sauce garnish
  • Toothpicks

Spice mix

  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper


  • In a small bowl, mix together seasoning mix. Set aside.
  • 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 mallet (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 seasoning mix over both sides of the steak. Then cut the flank steak into twelve segments, approximately 2.5 X 5 inches long. NOTE: If it is easier to work with, you can cut into strips, and butterfly those then pound so you are working with smaller pieces.
  • Seed the bell peppers and slice into thin strips.
  • Trim the ends of the asparagus so the tops are about the same length as the bell peppers. Discard the ends.
  • Peel the onion and cut into thin wedges.
  • Put a cast iron skillet over high heat, and heat without adding any liquid or oil. Once hot, add the . peppers, asparagus and onions into the pan, and give them space. Work in batches to blister them in a dry pan without crowding them. Leave them in only 1-2 minutes per batch, to create char marks. Then remove.
  • Lower the heat to medium-high.
  • Lay several pepper strips, asparagus spears, and onion wedges across each flank steak strip.
  • Wrap the flank steak tightly around the veggies and secure the ends with a toothpick.
  • Add 1 tablespoon oil to the pan and heat.
  • Once hot, add 6 rolls to the skillet.
  • Sear 1-2 minutes per side, rotating to sear all sides. Cook the rolls approximately 5-6 minutes total, for medium-rare steak.
  • Remove the rolls and repeat with the remaining oil and rolls.
  • Top with hot sauce if desired.



NOTE: If it is easier to work with, you can cut into strips, and butterfly those then pound so you are working with smaller pieces.
Blister vegetables in a hot dry pan for the best flavor. Do not reference the video for this one, as the video creator did not make this right. However, when in a hurry, you can cook as shown in the video. 


Calories: 118kcal | Carbohydrates: 4g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 229mg | Potassium: 337mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1035IU | Vitamin C: 28.1mg | Calcium: 27mg | Iron: 2mg