Steak Fajita Grilled Cheese

Name: Steak Fajita Grilled Cheese
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
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

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.

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy 👁️ 8 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

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

Steps

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!