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Cheesy Steak Roll-Ups with Mexican Cauliflower Rice Recipe

Cheesy Steak Roll-Ups with Mexican Cauliflower Rice

Thin steak is wrapped around melted cheese, sautéed onions, and bell peppers, then seared and served with flavorful Mexican-style cauliflower rice. This colorful low-carb dinner serves four.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Steak Roll-Ups
  • 1 1/2 lb Flank steak or thinly sliced top sirloin
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked paprika
  • 1 tablespoon Olive oil
  • 1 medium Medium yellow onion, thinly sliced
  • 1 pepper Red bell pepper, cut into thin strips
  • 1 pepper Green bell pepper, cut into thin strips
  • 8 slices Provolone, mozzarella, or pepper Jack cheese
  • 2 tablespoons Fresh parsley or cilantro, chopped, optional
  • as needed Toothpicks
Mexican Cauliflower Rice
  • 1 large head or 1 1/2 head or lb Cauliflower, riced, or frozen cauliflower rice
  • 1 tablespoon Olive oil
  • 1/2 medium Medium yellow onion, finely diced
  • 2 cloves Garlic cloves, minced
  • 1 pepper Jalapeño, seeded and minced, optional
  • 1 cup Tomato sauce or finely diced tomatoes
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Smoked paprika
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Fresh cilantro, chopped
  • 1 tablespoon Fresh lime juice

Method
 

Step-by-Step
  1. If using whole flank steak, slice it against the grain into eight thin, wide pieces. Pound each piece to approximately 1/8-inch thickness, then season both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the sliced onion and red and green bell peppers for 4–6 minutes, until slightly softened but not mushy, then remove them from the pan to cool briefly.
  3. Place one slice of cheese and a small amount of the sautéed vegetables on each steak piece. Roll the steak tightly around the filling and secure each roll with one or two toothpicks.
  4. Return the skillet to medium-high heat, adding a little more oil if needed. Arrange the roll-ups seam-side down and sear for approximately 2–3 minutes per side, turning until browned and cooked to the desired temperature.
  5. For doneness, aim for about 130–135°F for medium-rare, 140°F for medium, or 145°F for medium-well. Transfer the steak to a plate and rest for 5 minutes before carefully removing all toothpicks.
  6. For the cauliflower rice, heat 1 tablespoon olive oil in a skillet over medium heat. Cook the diced onion for 2–3 minutes, then add the garlic and optional jalapeño and cook for 30–60 seconds.
  7. Stir in the cauliflower rice, tomato sauce or diced tomatoes, cumin, chili powder, smoked paprika, salt, and black pepper. Cook uncovered for 5–7 minutes if using fresh cauliflower rice or 7–10 minutes if using frozen, until tender and most excess moisture has evaporated.
  8. Remove the cauliflower rice from the heat and stir in the cilantro and lime juice. Serve the steak roll-ups with the warm Mexican cauliflower rice, adding optional chopped parsley or cilantro over the steak.

Notes

Slice or pound the steak very thin and cut flank steak against the grain so it rolls easily and stays tender. Keep the filling layer thin to prevent the cheese and vegetables from escaping. Cook cauliflower rice uncovered so steam can evaporate. Store leftovers in a covered refrigerator container for up to 3 days and reheat gently.