Steak Fajita Grilled Cheese Recipe

Steak Fajita Grilled Cheese Recipe

How To Make Steak Fajita Grilled Cheese

What do you get when you cross a fajita with grilled cheese? This delicious sandwich that’s brimming with fajita spices and melt-in-your-mouth cheese.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • 2tbspolive oil
  • 2tbspWorcestershire sauce
  • 1lime juice
  • 2cloves garlic,crushed
  • 1tspground cumin
  • 1tspcrushed red chili flakes
  • salt
  • 1tspbrown sugar
  • 16ozbeef fillet steak,Rump, Eye Fillet, or Scotch Fillet, cut into 4 pieces
  • 1onion,sliced
  • ½red bell pepper,deseeded and sliced
  • ½yellow bell pepper,deseeded and sliced
  • ½green bell pepper,deseeded and sliced
  • 8slices day-old sourdough bread
  • 1whole avocado,ripe, sliced
  • 8Mozzarella cheese,slices
  • ¼cupsalsa dip
  • ½cupgreek yoghurt,or sour cream
  • fresh cilantro leaves


  1. 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.

  2. Add the capsicums/peppers with the onion to the remaining marinade and coat evenly. Cook immediately or marinade for 1 to 2 hours in the refrigerator (or over night) for a deeper flavor.

  3. Heat a pan (cast iron) or heavy skillet over medium-high heat and drizzle in 2 teaspoons oil.

  4. 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 char-grilled marks on them. Remove to a warm plate and set aside.

  5. In the same pan over high heat, add a little extra oil (to prevent sticking), and fry the meat in batches until cooked to desired level of doneness. Remove and allow to rest on a cutting board for 5 minutes, and then slice thinly.

  6. 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.

  7. Place them into the grill/press and cook until warm and cheese has melted through.

  8. Serve with limes, extra Greek yogurt/sour cream and salsa!


  • Calories: 1436.90kcal
  • Fat: 57.40g
  • Saturated Fat: 21.71g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 23.63g
  • Polyunsaturated Fat: 5.32g
  • Carbohydrates: 162.69g
  • Fiber: 11.51g
  • Sugar: 19.77g
  • Protein: 69.75g
  • Cholesterol: 151.55mg
  • Sodium: 2357.94mg
  • Calcium: 569.55mg
  • Potassium: 1294.06mg
  • Iron: 14.26mg
  • Vitamin A: 179.93µg
  • Vitamin C: 88.04mg
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