Roast Beef & Veggie Fajitas

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“Roast beef from the deli makes these fajitas fast to fix.”

Ingredients Nutrition

  • 1 large onion, thinly sliced
  • 1 medium red pepper, cut into strips
  • 1 medium zucchini, cut into 1-1/2 x 1-1/4-inch strips
  • 14 cup fajita marinade
  • 12 lb sliced Alpine Lace 97% fat-free roast beef, , cut into 1/2-inch strips
  • 8 low-fat flour tortillas (6-inch)
  • 14 lb sliced deli Alpine Lace reduced-fat hot pepper cheese or 14 lb sliced deli reduced-fat American cheese, shredded


  1. Spray 10 inch skillet with no stick cooking spray.
  2. Heat skillet over medium-high heat; add onion, red pepper and zucchini.
  3. Cook, stirring occasionally, until vegetables are crisply tender (3 to 4 minutes).
  4. Add fajita marinade and roast beef; continue cooking until heated through (3 to 4 minutes).
  5. Divide beef mixture evenly among tortillas.
  6. Sprinkle each with 1/4 cup cheese; roll up.
  7. Helpful Hint: Let everyone make their own fajita.
  8. In addition to the cheese, other ingredients like hot sauce, jalapeno chiles or cilantro can be added to the fajita before rolling or folding.

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