South of the Border Steak Rolls
Take your taste buds on a flavorful journey with these irresistible South of the Border Steak Rolls! Perfectly seasoned flank steak is stuffed with a vibrant medley of sautéed bell peppers, onions, and spicy pepper jack cheese, then rolled into bite-sized bundles of savory goodness. Infused with smoky paprika, cumin, and chili powder, these steak rolls offer a bold Tex-Mex twist in every bite. Cooked to tender perfection in a hot skillet or grill pan, they’re finished with a fresh drizzle of cilantro-lime juice for a zesty punch. Whether served as a crowd-pleasing appetizer or a satisfying main dish, these steak rolls pair beautifully with salsa, guacamole, or your favorite Mexican-inspired sides. Ready in just 35 minutes, this recipe is a quick and unforgettable way to spice up your dinner table!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 1.5 cups Bell peppers (red, yellow, green)
- 1 medium Onion
- 1 cup Pepper jack cheese
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
- 1 tablespoon Fresh lime juice
- 12 pieces Toothpicks
Instructions
Begin by preparing the steak: Place the flank steak on a cutting board and use a sharp knife to slice it into thin, wide strips (about 3 inches wide). Place the strips between sheets of plastic wrap and gently pound with a meat mallet until about 1/4-inch thick.
In a small bowl, mix together chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this seasoning mixture evenly over both sides of the steak strips.
Slice the bell peppers and onion into thin strips. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the bell peppers and onion, cooking until softened (about 4-5 minutes). Set aside.
Lay out each piece of steak and place a small amount of the sautéed vegetables near one end. Sprinkle with a layer of shredded pepper jack cheese.
Roll up each steak piece tightly around the filling and secure with a toothpick.
Heat the remaining tablespoon of olive oil in a grill pan or skillet over medium-high heat. Cook the steak rolls seam-side down first for about 2-3 minutes per side, until the meat is cooked to your desired level of doneness and has a nice char.
While the steak rolls are cooking, mix together the fresh lime juice and chopped cilantro in a small bowl.
Once the steak rolls are cooked, remove them from the pan and let them rest for a few minutes. Drizzle with the lime-cilantro mixture for a fresh finishing touch.
Remove the toothpicks before serving and enjoy your South of the Border Steak Rolls as a main dish or appetizer with a side of salsa or guacamole!
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 17.1 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 940 mg | 72% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2250 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
