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low carb steak and veggie fajitas in spicy cheese bowls
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I am probably not alone on this, but I just love fajitas, tacos, and burritos!
Living in California with easy access to delicious Mexican food has always been a perk, for sure.
Of course, making it at home is always fun to attempt, and these fajitas hit the spot!
I am already dreaming of when I make them a second time.
Made with lean steak, bright veggies, and delicious spices, this is a simple yet flavorful dish that you’ll make over and over again!
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A huge plus for this meal is that it’s low carb and keto friendly, as well as amazingly easy to throw together.
I served it in delicious California cheese bowls (sooo easy to make, I’ll show you just how easy), which put the spiced meat and veggies over the top!
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Simply chop, mix, throw on a sheet pan, and after some time in the oven…devour!
One suggestion-do not skip the chimichurri sauce! It is spicy and sharp, which pairs perfectly with the creamy cheese bowls and spiced fajitas.
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I made the sauce first, and then just kept it in the fridge in a jar while I made the fajitas and cheese bowls!
Simply add all the ingredients into a food processor, and blend!
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It’s so easy, yet the flavor is so amazing that I can’t imagine these fajitas without it!
Or tacos…burritos…nachos…you get it.
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Next, I made the cheese bowls, and let them sit while the fajita mixture cooked.
Preheat your oven to 425° F.
To make the bowls, line a sheet pan with parchment paper, then spread out about 1/2 cup of cheese (I used some delicious Pepper Jack California Cheese) into a circle about 5-6 inches wide.
Then bake at 425° for 5-6 minutes. Take out of the oven and let cool for 3-4 minutes, or until you can gently pry it off the parchment paper with a spatula and it holds together.
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Then grab a bowl, place the cheese disc inside and let it cool so it keeps it’s shape.
Once you add the fajitas and toppings it warms the cheese back up deliciously!
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On to the fajitas!
Then in a small bowl, add the spices in the marinade-paprika, cumin, salt, chili powder.
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Mix in the olive oil, preferably one with the seal of the California Olive Oil Council!
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Then add the lime juice.
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Whisk thoroughly and set aside while you work on those veggies!
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Next, slice all your peppers and onion into similarly sized pieces.
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Add to the bowl the sliced flank steak.
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Then add the marinade to the bowl and toss to coat everything.
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Let sit for 5-10 minutes.
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Add veggie and meat mixture to the sheet pan, and bake at 425° for 10-15 minutes.
Then switch the oven to broil and let it crisp up a bit under the broiler, for about 2-3 minutes.
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Doesn’t it look amazing! I love how colorful of a dish it is!
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Add two (or more!) cheese bowls to a plate, and then spoon some fajita mixture into them.
Make sure to squeeze a lime over the whole thing!
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Drizzle the chimichurri sauce over the top, then dig in!
They are messy, but they are incredible and completely worth it.
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Be sure to make these asap-I really am obsessed with the flavor combinations and the cheese bowl just adds another dimension of delicious!
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low carb steak and veggie fajitas in spicy cheese bowls
Ingredients
- 1 1/2 lbs. Flank Steak sliced thinly
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Poblano Pepper
- 1 Red Onion
Marinade
- 1 tsp Paprika
- 1 tsp Ground Cumin
- 1/4 tsp Salt
- 1 tsp Chili Powder
- 1 1/2 tbsp Olive Oil
- 2 tbsp Lime Juice
Chimichurri Sauce
- 2 Garlic Cloves minced
- 1 cup Fresh Cilantro
- 2 tbsp Red Wine Vinegar
- 1 tbsp Lime Juice
- 3 tbsp Olive Oil
- 1/4 tsp Paprika
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1-2 cups Pepper Jack Cheese or other cheese if desired
Instructions
- First, make the chimichurri sauce by adding the sauce ingredients to a food processor and blending well. Then let sit in the fridge while you make the cheese bowls and fajita mixture.
- To make the cheese bowls, line a sheet pan with parchment paper, then spread out about 1/2 cup of cheese (I used some delicious Pepper Jack California Cheese) into a circle about 5-6 inches wide.
- Then bake at 425° for 5-6 minutes, and let cool for 3-4 minutes, or until you can gently pry it off the parchment paper with a spatula.
- Grab a small bowl, place the cheese disc inside, and then let cool so it keeps it’s shape.
- Next, the fajitas. In a small bowl, add the spices in the marinade-paprika, cumin, salt, chili powder. Mix in the olive oil and lime juice, whisk thoroughly and set aside.
- Slice all your peppers and onion into similarly sized pieces, and then add to a bowl with your sliced meat.
- Then add the marinade to the bowl and toss to coat everything.
- Let sit for 5-10 minutes.
- Add veggie and meat mixture to the sheet pan, and bake for 10-15 minutes.
- Then switch to broil and let it crisp up a bit under the broiler, for about 2-3 minutes.
- On a plate, add the meat and veggies to a cheese bowl, top with the chimichurri sauce, and enjoy!