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Steak Fajita Grilled Cheese

A smoky, cheesy grilled sandwich filled with marinated steak, charred peppers and onions, avocado and a cooling yogurt sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

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 taste
  • 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 sourdough bread day-old if possible
  • 1 whole ripe avocado sliced
  • 8 slices mozzarella cheese
  • 1/4 cup salsa
  • 1/2 cup Greek yoghurt or sour cream
  • fresh cilantro leaves

Instructions

  • Whisk together 2 tablespoons olive oil, 2 tablespoons Worcestershire sauce, juice of 1 lime, 2 crushed garlic cloves, 1 teaspoon ground cumin, 1/2–1 teaspoon crushed red chili flakes, a pinch of salt and 1 teaspoon brown sugar in a large shallow dish.
  • Pour half the marinade over the beef fillets, turning to coat; place the peppers and sliced onion in the remaining marinade and toss to coat. Cook immediately or refrigerate for 1–2 hours (or overnight) for more flavor.
  • Heat a cast iron skillet or heavy pan over medium-high and add 2 teaspoons oil. Add the marinated peppers and onion and fry until slightly charred but still crisp, about 3–5 minutes. Transfer to a warm plate.
  • Increase heat to high, add a little more oil if needed, and sear the steak in batches until cooked to your liking. Remove steaks and rest on a cutting board for 5 minutes, then slice thinly against the grain.
  • Assemble sandwiches: on 4 slices of bread layer some cooked peppers and onion, sliced steak, a spoonful of Greek yoghurt or sour cream, a few avocado slices, a slice or two of mozzarella and a few cilantro leaves. Top with the remaining bread.
  • Grill the sandwiches in a sandwich press or in a hot skillet with a weight on top until the bread is golden and the cheese has melted, about 2–4 minutes per side in a skillet or until pressed in a sandwich grill.
  • Serve immediately with lime wedges, extra Greek yoghurt/sour cream and salsa on the side.

Equipment

  • large shallow dish
  • cast iron skillet or heavy frying pan
  • Spatula or tongs
  • Cutting board and knife
  • grill, sandwich press, or heavy skillet for toasting

Notes

  • For extra gooey cheese, cut mozzarella slices thicker.