Sometimes the best ideas come from colliding two comfort food favourites, and this Steak Grilled Cheese is exactly that kind of magic. It takes everything you love about a sizzling fajita and tucks it into the melty joy of a grilled cheese, giving you a grilled steak and cheese sandwich that feels bold and familiar all at once.

Perfectly seasoned beef seared the way you like it, charred peppers and onions, creamy avocado, a swipe of sour cream and plenty of warm cheese all melt together inside crisp golden bread. This steak grilled cheese recipe is hearty, playful and such a satisfying twist on a classic steak sandwich.

Steak Fajita Grilled Cheese sandwich - 1
  • What Makes This Recipe So Good
  • What Goes Into Steak Grilled Cheese
  • How Top Make Steak Grilled Cheese
  • Steak Fajita Grilled Cheese Recipe

What Makes This Recipe So Good

What makes this Steak Grilled Cheese so good is how it layers real steakhouse flavour into something quick and comforting. You get tender, well-seasoned beef cooked exactly the way you like, then folded into a grilled steak and cheese sandwich that tastes like a full meal in every bite. It feels indulgent without being fussy, which is why it always hits the spot.

This steak grilled cheese recipe also lets the fajita elements shine without overwhelming the sandwich. The charred peppers and onions add sweetness, the avocado brings creaminess and the melted cheese ties it all together in the best way. It is everything you love about a great steak sandwich, just warmer, gooier and far more fun.

What Goes Into Steak Grilled Cheese

Flat lay photo of ingredient shot of lime juice, brown onion, red, green and yellow bell pepper, fresh cilantro, greek yogurt, salsa, day old sour dough bread, salt, brown sugar, garlic, beef fillet steak, olive oil, worchestire sauce, lime juice, red chili flakes, garlic, ground cumin - 2

This Steak Grilled Cheese keeps things simple by combining seasoned steak, melty cheese and a few fresh add-ins that bring the whole sandwich to life.

  • Beef Fillet Steak: Lean, tender cuts like Eye Fillet or Rump hold up beautifully in a hot pan and stay juicy inside the sandwich. They soak up the marinade quickly and slice cleanly for even layering.
  • Bell Peppers: Red, yellow and green peppers each add their own natural sweetness that balances the savoury steak. Light charring gives them deeper flavour without making the sandwich soggy.
  • Mozzarella Cheese: This melts smoothly and evenly, creating that essential stretchy pull that ties all the fillings together. It also mellows the spices without dulling them.
  • Avocado: Sliced ripe avocado adds creamy richness that acts almost like a built-in sauce. It softens the heat from the chili flakes and complements the warm steak.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How Top Make Steak Grilled Cheese

Whisk the olive oil, Worcestershire, lime juice, garlic, cumin, chili flakes, salt and sugar - 3
  1. Make the Marinade: Whisk the olive oil, Worcestershire, lime juice, garlic, cumin, chili flakes, salt and sugar in a shallow dish until fully combined.
Pour half of the marinade over the beef fillets and turn to coat - 4
  1. Marinate the Steak: Pour half of the marinade over the beef fillets and turn to coat, then set aside or refrigerate for one to two hours for deeper flavour.
Add the sliced peppers and onion to the remaining marinade - 5
  1. Coat the Vegetables: Add the sliced peppers and onion to the remaining marinade and toss well until every piece is evenly coated.
Heat a skillet with a little oil over medium high heat and cook the peppers and onion until vibrant - 6
  1. Cook the Vegetables: Heat a skillet with a little oil over medium high heat and cook the peppers and onion until vibrant, lightly charred and softened.
Add oil to the same pan and cook the steak in batches over high heat until it reaches your preferred doneness. Rest the steak on a cutting board and slice thinly. - 7
  1. Cook Steak: Add oil to the same pan and cook the steak in batches over high heat until it reaches your preferred doneness. Rest the steak on a cutting board and slice thinly.
Layer the bread with peppers, onions, sliced steak, yoghurt or sour cream, avocado and mozzarella, - 8
  1. Assemble the Sandwiches: Layer the bread with peppers, onions, sliced steak, yoghurt or sour cream, avocado and mozzarella, then close the sandwiches.

A Steak Grilled Cheese pairs beautifully with hearty but simple sides that balance the richness. Try it with Black Beans and Rice for a warm, comforting contrast, or add brightness with Caprese Crostini With Grilled Avocado for something fresh and vibrant. If you want a cozy finish, a small plate of Soft Peanut Butter Cookies hits the spot without overwhelming the meal.

After the Barbecue Chicken Pizzadilla (pizza/quesadilla) from the other night, I went with something similar. Easy to do, minimal time, and dinner is on the table before anyone can go anywhere with a packet of chips and dip.

The marinade hit the spot. Cumin, lime, chilli.

Raw marinated Steak in a bowl - 9 Slices of red, yellow and green bell peppers - 10

Can you tell which steak is mine? I love red. He loves dry as cardboard.

Grilled Steak slices on a wooden plank - 11 Making of stir fried vegetables in a pan - 12

That cheeeeese…SO perfect. A filling grilled cheese sandwich. Loaded with everything your heart desires.

Steak Fajita Grilled Cheese sandwich - 13

The best fusion ever.

More Recipes:

Loaded Taco Grilled Cheese

Chili Lime Steak Fajitas

Korean Bulge Bbq Beef Tacos

Caprese Grilled Cheese

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 14

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IngredientsUSMetric1x2x3x

  • ▢ 2 tablespoons olive oil
  • ▢ 2 Tablespoons Worcestershire sauce
  • ▢ 1 whole lime juiced
  • ▢ 2 cloves garlic crushed
  • ▢ 1 teaspoon ground cumin
  • ▢ 1/2-1 teaspoon crushed red chili flakes (adjust to your tastes)
  • ▢ 1 pinch salt
  • ▢ 1 teaspoon brown sugar
  • ▢ 16 ounces beef fillet steak, cut into 4 pieces Rump, Eye Fillet, or Scotch Fillet
  • ▢ 1 medium brown onion sliced
  • ▢ 1/2 large red bell pepper deseeded and sliced
  • ▢ 1/2 large yellow bell pepper deseeded and sliced
  • ▢ 1/2 large green bell pepper deseeded and sliced
  • ▢ 8 slices day-old sourdough bread
  • ▢ 1 whole ripe avocado sliced
  • ▢ 8 slices Mozzarella cheese
  • ▢ 1/4 cup salsa Dip
  • ▢ 1/2 cup Greek yoghurt/sour cream
  • ▢ Fresh cilantro leaves

Instructions

  • In a large shallow dish, whisk together the olive oil, Worcestershire, lime juice, garlic, cumin, chili/pepper flakes, salt and sugar until combined. Pour half of the marinade over the beef fillets, turning them to coat evenly. Add the capsicums/peppers with the onion to the remaining marinade and coat evenly. Cook immediately OR marinade for 1-2 hours in the refrigerator (or over night) for a deeper flavour.
  • Heat a pan (cast iron) or heavy skillet over medium-high heat and drizzle in 2 teaspoons oil. Add the capsicums/peppers and onion and fry for a few minutes, until they’re cooked but still crunchy and vibrant in colour and have nice chargrilled marks on them. Remove to a warm plate and set aside.
  • In the same pan over high heat, add a little extra oil (to prevent sticking), and fry the meat in batches until cooked to your liking. Remove and allow to rest on a cutting board for 5 minutes, and then slice thinly.
  • Preheat grill/sandwich press, and prepare sandwiches with the capsicums/peppers and onions, steak slices, Greek yoghurt/sour cream, avocado slices, cheese and coriander/cilantro leaves. Place them into the grill/press and cook until warm and cheese has melted through.
  • Serve with limes, extra Greek yogurt/sour cream and salsa!

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Steak Fajita Grilled Cheese with grilled bread - 15

Steak Fajita Grilled Cheese

Ingredients

  • 2 tablespoons olive oil
  • 2 Tablespoons Worcestershire sauce
  • 1 whole lime juiced
  • 2 cloves garlic crushed
  • 1 teaspoon ground cumin
  • 1/2-1 teaspoon crushed red chili flakes (adjust to your tastes)
  • 1 pinch salt
  • 1 teaspoon brown sugar
  • 16 ounces beef fillet steak, cut into 4 pieces Rump, Eye Fillet, or Scotch Fillet
  • 1 medium brown onion sliced
  • 1/2 large red bell pepper deseeded and sliced
  • 1/2 large yellow bell pepper deseeded and sliced
  • 1/2 large green bell pepper deseeded and sliced
  • 8 slices day-old sourdough bread
  • 1 whole ripe avocado sliced
  • 8 slices Mozzarella cheese
  • 1/4 cup salsa Dip
  • 1/2 cup Greek yoghurt/sour cream
  • Fresh cilantro leaves

Instructions

  • In a large shallow dish, whisk together the olive oil, Worcestershire, lime juice, garlic, cumin, chili/pepper flakes, salt and sugar until combined. Pour half of the marinade over the beef fillets, turning them to coat evenly. Add the capsicums/peppers with the onion to the remaining marinade and coat evenly. Cook immediately OR marinade for 1-2 hours in the refrigerator (or over night) for a deeper flavour.
  • Heat a pan (cast iron) or heavy skillet over medium-high heat and drizzle in 2 teaspoons oil. Add the capsicums/peppers and onion and fry for a few minutes, until they’re cooked but still crunchy and vibrant in colour and have nice chargrilled marks on them. Remove to a warm plate and set aside.
  • In the same pan over high heat, add a little extra oil (to prevent sticking), and fry the meat in batches until cooked to your liking. Remove and allow to rest on a cutting board for 5 minutes, and then slice thinly.
  • Preheat grill/sandwich press, and prepare sandwiches with the capsicums/peppers and onions, steak slices, Greek yoghurt/sour cream, avocado slices, cheese and coriander/cilantro leaves. Place them into the grill/press and cook until warm and cheese has melted through.
  • Serve with limes, extra Greek yogurt/sour cream and salsa!

Notes

Nutrition

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