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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!
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!
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.
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!
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.
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.
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!
On to the fajitas!
Then in a small bowl, add the spices in the marinade-paprika, cumin, salt, chili powder.
Mix in the olive oil, preferably one with the seal of the California Olive Oil Council!
Then add the lime juice.
Whisk thoroughly and set aside while you work on those veggies!
Next, slice all your peppers and onion into similarly sized pieces.
Add to the bowl the sliced flank steak.
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 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.
Doesn’t it look amazing! I love how colorful of a dish it is!
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!
Drizzle the chimichurri sauce over the top, then dig in!
They are messy, but they are incredible and completely worth it.
Be sure to make these asap-I really am obsessed with the flavor combinations and the cheese bowl just adds another dimension of delicious!
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!