This post may contain affiliate links. Please read our disclosure policy.

Steak Fajita Grilled Cheese is a delicious cross between a fajita and a grilled cheese, because in our world it’s totally normal!

A beautiful fajita spice mix rubbed all over beef fillet steaks, seared to your liking and sandwiched with chargrilled peppers, onions, creamy avocado, sour cream and warm melty cheese. Steak fajita grilled cheese is the ultimate fusion!

Steak Fajita Grilled Cheese sandwich

After the Barbecue Chicken Pizzadilla (pizza/quesadilla) from the other night, I went with something similar. Easy to do, minimal time, and dinner is on the table before anyone can go anywhere with a packet of chips and dip.

The marinade hit the spot. Cumin, lime, chilli.

Raw marinated Steak in a bowl  Slices of red, yellow and green bell peppers

Can you tell which steak is mine? I love red. He loves dry as cardboard.

Grilled Steak slices on a wooden plank Making of stir fried vegetables in a pan

That cheeeeese…SO perfect. A filling grilled cheese sandwich. Loaded with everything your heart desires.

Steak Fajita Grilled Cheese sandwich

The best fusion ever.

More Recipes:

Loaded Taco Grilled Cheese

Chili Lime Steak Fajitas

Korean Bulge Bbq Beef Tacos

Caprese Grilled Cheese

You might also like

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan

Get a free eBook!

Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!

5 from 1 vote

Steak Fajita Grilled Cheese

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
A beautiful fajita spice mix rubbed all over beef fillet steaks seared to your liking and sandwiched with chargrilled peppers, onions, creamy avocado, sour cream and warm melty cheese.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 
 

  • 2 tablespoons olive oil
  • 2 Tablespoons Worcestershire sauce
  • 1 whole lime juiced
  • 2 cloves garlic crushed
  • 1 teaspoon ground cumin
  • 1/2-1 teaspoon crushed red chili flakes (adjust to your tastes)
  • 1 pinch salt
  • 1 teaspoon brown sugar
  • 16 ounces beef fillet steak, cut into 4 pieces Rump, Eye Fillet, or Scotch Fillet
  • 1 medium brown onion sliced
  • 1/2 large red bell pepper deseeded and sliced
  • 1/2 large yellow bell pepper deseeded and sliced
  • 1/2 large green bell pepper deseeded and sliced
  • 8 slices day-old sourdough bread
  • 1 whole ripe avocado sliced
  • 8 slices Mozzarella cheese
  • 1/4 cup salsa Dip
  • 1/2 cup Greek yoghurt/sour cream
  • Fresh cilantro leaves

Instructions 

  • In a large shallow dish, whisk together the olive oil, Worcestershire, lime juice, garlic, cumin, chili/pepper flakes, salt and sugar until combined. Pour half of the marinade over the beef fillets, turning them to coat evenly. Add the capsicums/peppers with the onion to the remaining marinade and coat evenly. Cook immediately OR marinade for 1-2 hours in the refrigerator (or over night) for a deeper flavour.
  • Heat a pan (cast iron) or heavy skillet over medium-high heat and drizzle in 2 teaspoons oil. Add the capsicums/peppers and onion and fry for a few minutes, until they're cooked but still crunchy and vibrant in colour and have nice chargrilled marks on them. Remove to a warm plate and set aside.
  • In the same pan over high heat, add a little extra oil (to prevent sticking), and fry the meat in batches until cooked to your liking. Remove and allow to rest on a cutting board for 5 minutes, and then slice thinly.
  • Preheat grill/sandwich press, and prepare sandwiches with the capsicums/peppers and onions, steak slices, Greek yoghurt/sour cream, avocado slices, cheese and coriander/cilantro leaves. Place them into the grill/press and cook until warm and cheese has melted through.
  • Serve with limes, extra Greek yogurt/sour cream and salsa!

Notes

For extra gooey melted cheese cut mozzarella slices THICK. The thicker the cheese slice the more cheesy melted goodness!

Nutrition

Calories: 884kcal | Carbohydrates: 80g | Protein: 53g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 116mg | Sodium: 1.432mg | Potassium: 798mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1.347IU | Vitamin C: 89mg | Calcium: 429mg | Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. Amy Donahue says:

    5 stars
    This was so good! The marinade was amazing, and I couldn’t get enough of the sandwich. I’ll be making this over and over. Great recipe!

    1. Karina says:

      Thanks Amy!