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!
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.
Can you tell which steak is mine? I love red. He loves dry as cardboard.
That cheeeeese…SO perfect. A filling grilled cheese sandwich. Loaded with everything your heart desires.
The best fusion ever.
Steak Fajita Grilled Cheese
- 2 tablespoons olive oil
- 2 Tablespoons Worcestershire sauce
- Juice of 1 lime
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1/2-1 teaspoon crushed red chili flakes (adjust to your tastes)
- 1 teaspoon brown sugar
- 16 ounces (500g) beef fillet steak (Rump, Eye Fillet, or Scotch Fillet), cut into 4 pieces
- 1 onion, sliced
- 1/2 red bell pepper deseeded and sliced
- 1/2 yellow bell pepper deseeded and sliced
- 1/2 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
- 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!