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 20-30 min prior to cooking. This will allow them to reach room temperature. Peel and slice the onion. Slice the bell 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 lightly 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 bell peppers with a small pinch of salt for 2 min until slightly softened. Add the fajita seasoning and fry for 1 min further.

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4 Make cheesy sauce

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

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5 Slice steak

Slice the rested steaks and add 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 bell 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 523.9 · Prot 44.7 · Carbs 30.7 · Fat 24.3

Ingredients

Number of people

Steaks

Rump steak 350.00 Grams
Vegetable oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.50 Tsp

For pan

Red onion 1.00 Pieces
Yellow bell pepper 1.00 Pieces
Red bell pepper 1.00 Pieces
Water 150.00 ML
Chicken stock cube 0.50 Pieces
Vegetable oil 1.00 Tbsp
Salt 0.50 Tsp
Fajita seasoning 10.00 Grams
Cream cheese 80.00 Grams
Grated cheddar cheese orange 90.00 Grams

To serve

Fresh coriander 15.00 Grams

Speedy and cheesy - a true weeknight delight!

Cooking Time: 20 min

Cals 523.9 · Prot 44.7 · Carbs 30.7 · Fat 24.3

Instructions

photo

1 Prep vegetables

Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature. Peel and slice the onion. Slice the bell 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 lightly with salt and pepper.

photo

3 Fry vegetables

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

photo

4 Make cheesy sauce

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

photo

5 Slice steak

Slice the rested steaks and add 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 bell 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 350.00 Grams
Vegetable oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.50 Tsp

For pan

Red onion 1.00 Pieces
Yellow bell pepper 1.00 Pieces
Red bell pepper 1.00 Pieces
Water 150.00 ML
Chicken stock cube 0.50 Pieces
Vegetable oil 1.00 Tbsp
Salt 0.50 Tsp
Fajita seasoning 10.00 Grams
Cream cheese 80.00 Grams
Grated cheddar cheese orange 90.00 Grams

To serve

Fresh coriander 15.00 Grams
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