Beef Fajita Grilled Cheese Sandwich

User Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
| Rate Recipe
Beef Fajita Grilled Cheese Sandwich

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • 1 pound skirt steak
  • teaspoons coarse steak seasoning
  • 1/2 teaspoon ground cumin
  • olive oil or grapeseed oil
  • juice of 1/2 a lime
  • 1 medium sweet onion
  • 1 small red bell pepper
  • 1 small green bell pepper
  • 1 small yellow bell pepper
  • 1-2 fresh jalapeños sliced into rings
  • salt and pepper to taste
  • 8 thick slices sourdough bread
  • 3-4 tablespoons Mayonnaise
  • 16-20 ounces pepperjack or muenster cheese sliced
Difficulty:
Are you ready for the ultimate grilled cheese sandwich? This loaded beef fajita grilled cheese sandwich can be ready to grill and serve tonight!

Beef Fajitas are so popular when it comes to tacos. But have you ever enjoyed a beef fajita grilled cheese sandwich? Hearty sourdough bread packed with melted cheese, peppers, onions, jalapeños and that perfectly seasoned beef! Wow your friends and family with this delicious spin on beef fajitas tonight. I guarantee you will be the star on gameday if you show up with these beef fajita grilled cheese sandwiches!

Directions

  1. Mix the steak seasoning and cumin, and season the steak on both sides. Bring to room temperature for 25 minutes.
  2. Preheat cast-iron skillet to medium heat for 4-5 minutes. Drizzle in a generous amount of oil and heat for another minute. Sear steak for 4 minutes per side for medium/rare. For medium, add one more minute per side. Transfer steak to cutting board, squeeze on the lime juice and let rest for 5 minutes.
  3. Slice the bell peppers and onion into equal-sized thin strips. Set aside. Slice the steak thin, against the grain and on the bias. If you prefer, you can chop it into bite-size pieces.
  4. In another large skillet, preheat 2 tablespoons of oil to medium heat for a few minutes. Add the onions, bell peppers and jalapeño. Season lightly with salt and pepper and sautee for 5-6 minutes. If you like them softer, saute for a few more minutes. Set aside.
  5. Finally, to build the grilled cheese, preheat a large griddle pan to medium/low heat for 5-6 minutes.
  6. Apply a light coat of mayonnaise to one side of a sourdough bread slice. Place the mayonnaise side down onto the hot griddle. Add some cheese, onions, peppers and skirt steak. Top with a little more cheese and slice of bread (mayo side up). Cook until golden brown on each side, turning as needed, making sure cheese has melted all the way through. Apply a light coat of mayonnaise to one side of a sourdough bread slice. Place the mayonnaise side down onto the hot griddle. Add some cheese, onions, peppers and skirt steak. Top with a little more cheese and slice of bread (mayo side up). Cook until golden brown on each side, turning as needed, making sure cheese has melted all the way through.

Chef Notes


For a more economical beef fajita grilled cheese sandwich, look for thin cuts of steak like top round or milanesa steak. Cooks up fast and can feed a large crowd! Artisan breads work best for grilled cheese sandwiches.

Rate this recipe

Votes: 0
Rating: 0
You:
Rate this recipe!
Did you know?

One fresh medium sized green chile has as much Vitamin C as six oranges.

Follow along for more great tips