Low Carb Cheesy Steak Fajita Dip
How to Make It
Step 1
If necessary, cut your stew meat into manageable pieces (you’ll be shredding them later). Toss the steak in a large pan with the salt, pepper, cumin, onion powder, garlic powder, cayenne, paprika, and olive oil. Heat the steak over medium-high heat until the steak is browned on all sides.
Step 2
Turn the heat down low, and stir in the worcestershire and beef broth. Place a lid on the pan and let the steak roast in the liquid for around 10 minutes. Cook (stirring occasionally) until the steak has a caramelized golden brown and there is a reduced saucy glaze in the pan.
Step 3
Use a slotted spoon to remove the cooked beef from the pan, leaving the glaze in. Allow the steak to cool before shredding up with tongs and a knife or a pair of forks.
Step 4
While the steak is cooling, you can make the base of the dip. Melt the cream cheese into the pan glaze over a low heat. Once fully melted and lump-free, whisk in the cream. The sauce will pick up all the leftover flavors in the pan.
Step 5
Once the sauce is heated to a simmer, return the shredded beef to the pan and stir in the colby cheese. Stir until the cheese has melted and the whole dip is heated through.
Step 6
Set the dip aside to cool slightly. Cut 1-2 bell peppers in approx. 8 large pieces for dipping.
Step 7
For serving, each person should have approx. 2 ½ oz bell pepper (2 slices) and about 3 ¾ oz dip.
Ingredients
- Beef Stew Meat – 12 ounce
- Salt – ¼ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Cumin, Ground – ¼ teaspoon
- Onion Powder – ¼ teaspoon
- Garlic, Powder – ⅛ teaspoon
- Cayenne – ⅛ teaspoon
- Paprika – ¼ teaspoon
- Olive Oil – 1 teaspoon
- Worcestershire Sauce – 1 teaspoon
- Beef Broth – 2 tablespoon
- Cream Cheese – 4 ounce
- Heavy Cream – ¾ cup
- Colby Jack Cheese – 1-¼ ounce
- Red Bell Peppers, Raw – 10 ounce