Steak Fajitas Roll Ups

1 kg thinly sliced sirloin steaks
1 onion, sliced into strips
1 yellow bell pepper, sliced into strips
1 orange bell pepper, sliced into strips
2 cups colby cheese, grated
MARINADE:--
1 tbsp SIDS GARLIC SAUCE
½ cup fresh lime juice (about 4 limes)
¼ cup rice bran oil
6 cloves garlic, finely diced
1 tbsp SIDS SALT & PEPPER
2 tsp chilli powder
1 tsp cumin
1 tsp New York Cut pepper
½ cayenne pepper

Marinade the Steak: Combine SIDS GARLIC SAUCE, SIDS SALT & PEPPER and all of the ingredients for the marinade in a large zip top bag or other container. Add the steak to the marinade and stir well to be sure the marinade in covering all of the slices. Marinate the steak in the refrigerator for at least 2-4 hours.
Grill the Vegetables: Preheat the grill to medium high heat. (about 200°C) Place the onions and peppers in a grill basket and grill for 5-6 minutes, until the edges of the onions are starting to brown and the peppers begin to soften.
Assemble the Roll Ups: While the vegetables are grilling, remove the steak from the marinade and shake off any excess. Lay the steaks flat on a large work surface and top each with about ⅓ cup of the grated cheese. Remove the vegetables from the grill (leave the grill on) and divide evenly among each of the roll ups. Roll each steak around the cheese and vegetables and secure each roll with a toothpick.
Grill the Roll Ups: Place each steak roll on the grill, seam side down, and grill for 3-4 minutes per side, about 12-15 minutes total.
Rest and Serve: Remove from the grill and allow the steak rolls to rest for 4-5 minutes before serving with your favourite fajita toppings and sides.