Fajita Steak Rolls
A delicious anti-inflammatory meal made in the Crock-Pot. There is so much taste, you won't even miss the tortillas
Equipment
- Crock-Pot or Slow Cooker
Ingredients
- 2 beef top round or flank steaks 1-1½ lbs each, cut ¼" thick
- 1 Tbsp olive oil
- 1 medium onion chopped
- ½ cup chopped green bell pepper
- ½ cup chopped red bell pepper
- 2 Tbsp fresh cilantro minced
- 2 cloves garlic minced
- 2 Tbsp lime juice
- 1 jalapeno pepper seeded and minced
- 1 can (2 oz) chopped green chilies
- 1 cup salsa or picante sauce divided
- cauliflower rice optional
Instructions
- Rub both sides of meat with olive oil.
- Combine remaining ingredients except salsa in mixing bowl and blend well. Measure out about half of the vegetable mixture and set aside for later use. Spoon remaining vegetable mixture evenly over each steak.
- Roll steaks, beginning at narrow end, like a jelly-roll. Tie with kitchen string. Place beef rolls in stoneware. Spoon ¼ cup salsa evenly over beef rolls.
- Cover and cook on low for 8-10 hours or high for 4-5 hours.
- Meanwhile, stir 1/2 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.
- Serve, topped with shredded lettuce, tomato, sour cream, avocado or guacamole, black olives or other toppings of your choice.
Notes
- My family enjoys this meal served over cauliflower rice. If you like this, heat the cauliflower rice with spices of your choice and serve as a side or as a base for this dish.
- Instruction 2 above tells you to blend the vegetable mixture well. My family likes the veggies a little chunkier so I usually blend the portion that will go into the Crock-Pot and keep the other portion diced for an added crunch to the meal.