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!
Juice of 1 lime
1/2-1teaspooncrushed red chili flakes(adjust to your tastes)
16ounces(500g) beef fillet steak(Rump, Eye Fillet, or Scotch Fillet), cut into 4 pieces
1/2red bell pepperdeseeded and sliced
1/2yellow bell pepperdeseeded and sliced
1/2green bell pepperdeseeded and sliced
8slicesday-old sourdough bread
1whole ripe avocado, sliced
1/2cupGreek 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!