Cheesy Keto Steak Fajita Skillet
How to Make It
Step 1
Preheat your oven to 400F/200C and thinly slice your steak against the grain. Season with ½ tsp each of salt and pepper and mix. Slice the onion, peppers, and jalapeno and set aside.
Step 2
Add 1 tbsp olive oil to your skillet and place it over medium heat. Once hot, add the sliced onions and cook for 1 minute, then add the peppers and jalapeno and cook for another 2 minutes. Season with paprika, cumin, oregano, ½ tsp salt, and ½ tsp black pepper, then transfer to a plate.
Step 3
Return the skillet to the stove and adjust the heat to medium-high. Add 2 tbsp of olive oil, and add the steak slices once the skillet is scorching hot. Spread the pieces into a single layer and cook untouched for 1-2 minutes until the bottom is golden. Flip the meat and cook for another 1 minute, then take the skillet off the heat.
Step 4
Transfer the steak to a bowl along with any juices and add the cream cheese and ½ cup of grated cheese. Mix well, then transfer back to the skillet and spread it into one layer. Top with the seasoned cooked vegetables and spread them on top.
Step 5
Sprinkle the remaining grated cheese on top. Transfer to the oven and bake for 10 minutes or until the cheese is golden and bubbly. Broil for 1-2 minutes until the cheese is golden.
Step 6
Remove the skillet from the oven and rest for a few minutes before serving. Garnish it with sliced avocado, coriander leaves, and sliced jalapenos. Serve immediately.
Ingredients
- Beef flank steak – 600 g
- Red onion – 1 medium – 2 1/2″ diameter
- green bell pepper – 1 medium – 2 1/2″ diameter x 2 3/4″
- Red pepper – 0.5 medium – 2 1/2″ diameter x 2 3/4″
- Jalapeno peppers, raw – 1 regular – approx 2″ long
- Extra virgin olive oil – 3 tbsp
- Paprika – 1 tsp
- Cumin, ground – 2 tsp
- Oregano, dried – 1 tsp
- Salt – 1 tsp
- Black pepper – 1 tsp
- Cream cheese – 0.5 cup
- Sharp cheddar – 1.5 cup, shredded
- Avocado – 1 each
- Coriander leaf, fresh – 0.25 cup