Cheesy Fajita Steak Pan

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Remove the steaks from the fridge. Peel and slice the onion. Slice the peppers into strips. Boil the measured water and dissolve the stock cube in it.

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2 Fry steaks

Pat the steaks dry with kitchen paper. Heat a pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer to a plate and leave to rest for 5-10 min. Season with salt and pepper.

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3 Fry vegetables

Meanwhile, return the pan to the heat with another drizzle of oil. Fry the onion and peppers with a small pinch of salt for 2 min until slightly softened. Add the fajita seasoning (spicy!) and fry for 1 min further.

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4 Make sauce

Add the chicken stock to the pan and bring to a simmer. Cook for 2-3 min or until the liquid has reduced slightly. Fold in the cream cheese and grated cheddar. Cook, stirring, over a low heat for 2 min until thickened.

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5 Slice steak

Slice the rested steaks and add them to the pan.

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6 Serve

Chop the coriander. Divide the cheesy fajita steaks and vegetables among plates and garnish with the fresh coriander.

Tips for fussy eaters

Leave out the fajita seasoning and prepare a pepper and steak stir-fry for them. Serve with rice.

Pro tip

In the mood for carbs? Serve the steak and cheesy vegetables as a tortilla filling.

Speedy and cheesy - a true weeknight delight!

Cooking Time: 20 min

Cals 655 · Prot 62 · Carbs 21 · Fat 38

Ingredients

Number of people

Steaks

Rump steak 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

For pan

Red onion 1 Piece
Yellow pepper 1 Piece
Red pepper 1 Piece
Water 150 ML
Chicken stock cube 0.5 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Fajita seasoning 10 Grams
Cream cheese 80 Grams
Grated orange cheddar 90 Grams

To serve

Fresh coriander 15 Grams

Speedy and cheesy - a true weeknight delight!

Cooking Time: 20 min

Cals 655 · Prot 62 · Carbs 21 · Fat 38

Instructions

photo

1 Prep vegetables

Remove the steaks from the fridge. Peel and slice the onion. Slice the peppers into strips. Boil the measured water and dissolve the stock cube in it.

photo

2 Fry steaks

Pat the steaks dry with kitchen paper. Heat a pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer to a plate and leave to rest for 5-10 min. Season with salt and pepper.

photo

3 Fry vegetables

Meanwhile, return the pan to the heat with another drizzle of oil. Fry the onion and peppers with a small pinch of salt for 2 min until slightly softened. Add the fajita seasoning (spicy!) and fry for 1 min further.

photo

4 Make sauce

Add the chicken stock to the pan and bring to a simmer. Cook for 2-3 min or until the liquid has reduced slightly. Fold in the cream cheese and grated cheddar. Cook, stirring, over a low heat for 2 min until thickened.

photo

5 Slice steak

Slice the rested steaks and add them to the pan.

photo

6 Serve

Chop the coriander. Divide the cheesy fajita steaks and vegetables among plates and garnish with the fresh coriander.

Tips for fussy eaters

Leave out the fajita seasoning and prepare a pepper and steak stir-fry for them. Serve with rice.

Pro tip

In the mood for carbs? Serve the steak and cheesy vegetables as a tortilla filling.

Ingredients

Number of people

Steaks

Rump steak 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

For pan

Red onion 1 Piece
Yellow pepper 1 Piece
Red pepper 1 Piece
Water 150 ML
Chicken stock cube 0.5 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Fajita seasoning 10 Grams
Cream cheese 80 Grams
Grated orange cheddar 90 Grams

To serve

Fresh coriander 15 Grams
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