Steak Fajita Roll-Ups

Seasoned steak, peppers, and onions get rolled into tortillas and sliced into clean pinwheels — the kind of appetizer that's gone within ten minutes of hitting the table. Two knife moments matter here: dicing the peppers and onions small and even so they roll up tight, and then slicing the finished roll into pinwheels without crushing it. A dull or oversized blade squishes the roll and you lose that nice spiral — a sharp, well-balanced knife makes all the difference on that second cut.

“gone within ten minutes of hitting the table”