There’s something exciting about taking all the bold flavors of fajitas and wrapping them into bite-sized steak roll-ups.

These low carb steak fajita roll-ups are juicy, colorful, and full of charred veggie flavor—perfect for a lighter twist on a Tex-Mex favorite.

Why You’ll Love This Recipe

These roll-ups are packed with protein and veggies, making them naturally low carb.

The steak stays juicy while the peppers, onion, and asparagus add a crisp, smoky bite.

They’re versatile enough for a weeknight dinner yet impressive enough for entertaining.

You can serve them with hot sauce or your favorite fajita toppings.

What You’ll Need (Ingredient Highlights)

Flank steak works best for thin, tender strips that roll easily.

Bell peppers add sweetness and color, while red onion brings mild sharpness.

Asparagus spears give the roll-ups a fresh, earthy balance.

A homemade spice mix ensures bold, smoky fajita flavor without extra carbs.

Olive oil helps with searing, keeping the rolls juicy.

Pro Tips Before You Start

Butterfly and pound the steak thinly for even cooking and easier rolling.

Sear the veggies in a hot dry skillet first to get that authentic fajita char.

Secure the rolls with toothpicks so they don’t fall apart while cooking.

Cook in small batches to avoid overcrowding the pan and losing the sear.

How to Make Low Carb Steak Fajita Roll-Ups

Step 1 – Prepare the spice mix

Mix chili powder, paprika, garlic powder, cumin, oregano, salt, and pepper in a bowl. Set aside.

Step 2 – Butterfly and pound the steak

Cut the flank steak open like a book and pound until even and thin.

Sprinkle with spice mix on both sides.

Cut into strips about 2.5 x 5 inches.

Step 3 – Prep the veggies

Slice bell peppers and onion into thin strips.

Trim asparagus to match their length.

Step 4 – Char the vegetables

Heat a dry cast iron skillet on high.

Blister peppers, onion, and asparagus for 1–2 minutes until slightly charred. Remove.

Step 5 – Assemble the roll-ups

Lay a few strips of each vegetable across a piece of steak.

Roll tightly and secure with a toothpick.

Step 6 – Sear the rolls

Add oil to the pan and heat.

Cook rolls in batches, searing 1–2 minutes per side until all sides are browned.

Total cooking time should be 5–6 minutes for medium-rare.

Step 7 – Serve

Remove toothpicks, drizzle with hot sauce, and serve immediately.

What to Serve Them With

Pair with guacamole, salsa, or sour cream for dipping.

Serve over cauliflower rice or a fresh green salad to keep it low carb.

Add a side of grilled zucchini or roasted mushrooms for extra veggies.

Variations / Substitutions

Swap flank steak for skirt steak or thin sirloin.

Try zucchini or green beans instead of asparagus.

Add a sprinkle of shredded cheese inside each roll before cooking.

For spicier flavor, add cayenne to the spice mix.

Storage & Leftovers

Store in an airtight container in the fridge for up to 3 days.

Reheat gently in a skillet to keep the steak tender.

Avoid microwaving too long as it may toughen the meat.

FAQs

Can I make these ahead of time?
Yes, assemble the rolls a few hours ahead and refrigerate until ready to cook.

Can I grill them instead of pan-searing?
Absolutely, just brush with oil and grill 2–3 minutes per side.

Can I use chicken instead of steak?
Yes, thin chicken cutlets work well for a lighter variation.

Do I have to use asparagus?
No, you can swap with green beans, zucchini, or omit it entirely.

How do I know the steak is done?
Medium-rare takes about 5–6 minutes total, but use a thermometer if needed—135°F is perfect.

Can I make them spicier?
Yes, add more chili powder or cayenne to the spice blend.

Final Thoughts

These low carb steak fajita roll-ups are flavorful, fun, and customizable.

They make a great main dish for weeknights or gatherings, keeping things light yet satisfying.