Easy Beef Fajita Rolls (Juicy, Flavorful & Low Carb Dinner)

These beef fajita rolls are juicy, high protein, low carb, and packed with bold Mexican-inspired flavor. Perfect easy keto dinner recipe!

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine Mexican

Servings 4

Calories 320 kcal

Ingredients

For the Beef Rolls

1 lb shaved beef

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 small onion, thinly sliced

1 tbsp olive oil

Salt and pepper to taste

For the Salsa

3 guajillo chiles

2 chile de arbol peppers

2 garlic cloves

1 tsp chicken bouillon

1 cup warm water

Toppings

Fresh chopped cilantro

Diced onions

Queso fresco (optional)

Instructions

Begin by preparing all vegetables and ingredients. Thinly slice the red bell peppers, yellow bell peppers, and onions so they cook evenly and fit easily inside the beef rolls. Remove the stems from the guajillo chiles and chile de arbol peppers. Heat a dry skillet over medium heat and lightly toast the chiles for 1–2 minutes until fragrant, making sure not to burn them.

To prepare the salsa, add the toasted chiles, garlic cloves, chicken bouillon, and warm water into a blender. Blend until completely smooth and set aside.

Lay the shaved beef slices flat on a cutting board. Add a small amount of sliced peppers and onions onto each piece of beef, then carefully roll them tightly. If necessary, secure each roll with a toothpick to help hold its shape during cooking.

Heat olive oil in a large skillet over medium-high heat. Place the beef rolls seam-side down first and cook for about 2–3 minutes per side until browned and cooked through. Once the beef is nicely seared, pour the prepared chile salsa over the rolls and reduce heat to low. Let everything simmer together for about 5 minutes so the beef absorbs all the smoky, spicy flavors.

Remove from heat and top with freshly chopped cilantro, diced onions, and queso fresco if desired. Serve warm and enjoy.

Notes

Storage Instructions

Store leftover beef fajita rolls in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cooked rolls individually wrapped for up to 2 months. Reheat in a skillet over medium heat, in an air fryer at 350°F for 3–4 minutes, or microwave in short intervals until heated through.

Recipe Notes

Thinly sliced beef works best for rolling and fast cooking

Avoid overfilling to prevent rolls from opening during cooking

Homemade salsa creates deeper authentic flavor compared to store-bought

Adjust chile de arbol quantity depending on spice preference

Add cheese inside the rolls for extra richness and flavor