Fajita Flank Steak Roll

Elevate your standard fajitas by adding a twist—roll everything up with some cream cheese. While it's a departure from the usual spinach and feta steak pinwheel, it packs a more robust flavor and is incredibly simple to prepare. The presentation is particularly striking, making it suitable for a weeknight family dinner or a show-stopping dish at your next party. I guarantee everyone will keep coming back for more once they taste it. 

Serving size: 4 people
Time: 45 minutes


  • 1-2 pounds hanger steak or flank if you can’t find hanger
  • 4 ounces cream cheese, softened
  • 1/2 cup sliced onions
  • 1/2 cup sliced bell peppers (you can use red, green, or a combination)
  • 2 cloves garlic, minced
  • 1 teaspoon of fajita or taco seasoning
  • ½ teaspoons [Not So] SIMPLE SPICE
  • 1 tablespoon oil spray
  • Toothpicks or kitchen twine for securing pinwheels.


  1. Preheat your oven to 375 degrees.
  2. Lay the steak flat on parchment paper.  Note: If you use hanger steak it should already be thin enough. For the flank steak you will need to pound to a thickness of about 1/4 inch. 
  3. Spread the softened cream cheese evenly over one side of the flank steak. Sprinkle with fajita or taco seasoning and SIMPLE SPICE. 
  4. Place the onions and peppers evenly over the cream cheese.
  5. Carefully roll up the steak, starting from one end, into a tight roll. Secure the roll with a few toothpicks to keep it from unraveling during cooking. Make sure the seam side is facing down.
  6. Slice the pinwheel into 2-inch thick rounds, leaving a toothpick in each piece to hold the roll together.
  7. In a skillet over high heat, spray oil then add the steak seam side down. Sear for about 2 minutes on each side, or until nicely browned.
  8. Carefully transfer the skillet with the seared pinwheels to the preheated oven. Bake for about 10-15 minutes, or until the internal temperature of the steak reaches your desired level of doneness. For medium-rare, aim for 135-145.
  9. Remove the steak from the oven and let it rest for a few minutes before slicing. This allows the juices to redistribute and keeps the meat tender.