lunch hack / recipes / weeknight dinner hack
Steak Fajita Grilled Cheese
Creamy Egg Salad Sandwich
8 slices Turano Italian Round Bread
2 tbsp. olive oil
2 tbsp. Worcestershire sauce
Juice of 1 lime
2 cloves garlic, crushed
1 tsp. ground cumin
½ - 1 tsp. red chili flakes, to taste
1 tsp. brown sugar
16 oz. beef fillet steak, cut into 4 pieces
1 onion, sliced
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ green bell pepper, thinly sliced
1 ripe avocado, sliced
8 slices mozzarella cheese
¼ cup salsa
½ cup greek yogurt or sour cream
Fresh cilantro leaves
In a large, shallow dish, whisk together the olive oil, Worcestershire, lime juice, garlic, cumin, chili flakes, salt, and sugar until combined.
Pour half of the marinade over the beef fillets, coating evenly. Add the peppers to the remaining marinade, coating evenly. Cook immediately, or you can allow to marinate overnight for a deeper flavor.
Heat a cast iron pan or iron skillet over medium-high heat and drizzle in two teaspoons of oil. Add the onions and peppers and fry until they’re still crunchy and colorful. Transfer to a warm plate and set aside.
Add a little extra oil to the pan and fry the beef in batches until cooked to your taste. Remove and allow to rest for 5 minutes, then thinly slice.
Preheat a sandwich press or grill, then prepare the sandwiches with peppers and onions, steak slices, greek yogurt or sour cream, avocado slices, cheese, and cilantro. Cook until warm and cheese has melted through.
Serve with lime, extra yogurt or sour cream, and salsa - enjoy!
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