Fajita Sandwiches

Meal Suggestions

These sandwiches are great on their own, but some good sides are:

·    Corn and bean salad – refreshing and healthy

·    Avocado shrimp salsa – creamy and a good offset to the sandwich

·    Mexi Tots – classic sandwich side

 

Go buffet style for a party! Simply have the precooked meat (and/or meat replacement), cheese, veggie options, laid out for your guests to assemble their own sandwiches and bake. Then they can add additional toppings to the baked sandwiches like:

·    Pickled onions

·    Fresh and/or pickled jalapenos

·    Sour cream

·    Sliced avocado or guacamole

·    Sriracha and/or sriracha mayonnaise

·    Lime cilantro crema

·    Limes

·    Salsa verde

·    Pico de gallo

·    Salsa

·    Fresh chopped cilantro

·    Hot sauce

 

Shortcuts

Pre-sliced steak and/or cheese can be a time-saver.

 

If you like cumin, a store-bought packet of fajita seasoning will work just fine.

 

Make Ahead

This is a great one to make ahead! The steak and vegetables can be sliced a day in advance and even cooked ahead of time. When it is time to serve, just heat in the oven a bit longer until the mixture is warmed through, then add the cheese to melt. Just make sure to store the steak mixture and bread separately since assembling ahead of time can make the bread soggy.

 

This is one of my favorite freezer meals – the meat, onions, and peppers can all be sliced and put into freezer-safe containers or baggies. The bread and cheese can also be frozen. I like to create 2-sandwich “packets” of all of the ingredients (except for the oil) so I can pull one out for a quick dinner. Everything can be cooked from frozen, make sure to toast the bread in the oven for a bit to thaw while sautéing the meat and veggies.

 

Troubleshooting / Prevention

Sandwich is a bit dry: This can be prevented by not overcooking the meat and veggies when sautéing (sauté until they are just cooked and there is a bit of brown on the edges). If it’s too late, salsa or an enchilada sauce can be added to the finished sandwiches to add some moisture.

 

Cheese is overcooked and crispy: Just add more cheese! Top with slices and pop into the oven until the top layer is just melted. This can be prevented by waiting to add the cheese to the top of the sandwiches until the end, so it stays soft and bubbly.

 

Sandwich is bland: This can be prevented by tasting the fajita seasoning when mixing (Step 2) and tasting the sautéed steak/onion/pepper mixture before adding to the bread and adding more seasoning if needed. If the final sandwiches are bland, consider using other toppings such pickled jalapeno slices, avocado, salsa, or enchilada sauce.

 

Sandwich is too spicy: Again, tasting as you go is the best prevention technique. If the completed sandwiches are too spicy, creaminess can be used to mellow the spiciness – avocado, cilantro lime crema, sour cream are all good additions that may make the sandwiches more palatable.

 

The meat is tough: This can be prevented by cutting against the grain and as thinly as possible (freezing prior to cutting helps with thin slicing).

 

Storage & Leftovers

Entire sandwiches can be stored in a sealed container and refrigerated – just reheat when ready to eat.

 

Alternatively, the components can also be cooked then refrigerated separately – just assemble when ready, heat in the oven and add the cheese near the end.

 

Substitutions & Variations

Bulk Preparation: Instead of sautéing the steak and veggies on the stovetop, use the sheet pan method. Mix the sliced steak, onions, and peppers in a large bowl with a bit of oil and seasoning then lay flat on a sheet pan. Roast in the oven at 425°F for about 15 minutes, stirring once about halfway through to get browning on both sides.

 

Steak: Flank steak is a more economical option but a ribeye or a strip steak can be used if you are feeling fancy. Really, any type of steak can be used – just make sure to cut as thin as possible and against the grain for maximum tenderness. Also, if beef isn’t your thing, this recipe can be made with any other meat or meat alternative and still taste delicious.

 

Less carbs/calories: Hollow out the insides of the rolls and stuff the steak mixture inside! Save the carbs for later by air or oven-drying the insides and pulsing into bread crumbs to coat chicken, add to burgers, top salads (toasted), or any other dish that uses crumbs.

 

Bread: Telera rolls are not the most common supermarket bread – really any type of roll will work (hoagie rolls work great). Just be aware that the bread may get soggy which can be avoided by toasting the bread just a bit before adding the toppings.

 

Cheese: Pepper Jack is definitely one of the most common spicy cheeses at the grocery store but there are other great options: spicy Monterey jack (smooth melting), chipotle cheddar (smoky), or jalapeno Havarti (creamy). Of course if the spiciness of pepper Jack is not your thing – any white cheese (provolone, white cheddar, Swiss, gouda) are great mild alternatives.

 

Grilled cheese style: Who doesn’t love a grilled cheese sandwich? Just top a slice of crusty sourdough or other sandwich bread with pepper Jack, the steak mixture, and shredded Monterey jack (for that cheese pull), and another slice of bread. Spread mayonnaise to the edges on each side of the sandwich, heat butter in a skillet, and cook like any other grilled cheese (low and slow with a lid is perfection).

 

Breakfast: Just add scrambled eggs to the sandwich! Or, make a scramble with the steak/onion/pepper mixture, cheese, and hashbrowns or chopped tater tots.

 

Substitutions & Variations – Shelf-Stable & Frozen Ingredients

See “Make Ahead” for meal prep.

 

All of the components can be frozen and stored.

 

Substitutions & Variations – Keto-Friendly & Gluten-Free

Omit the bread and place the cooked mixture on a sturdy lettuce like whole romaine or iceberg leaves.

 

Substitutions & Variations – Lactose & Dairy-Free

There are great vegan cheeses out there that resemble pepper Jack – just replace the pepper Jack with your favorite alternative cheese. Remember that the melting properties may differ so adjust your version accordingly.

 

Substitutions & Variations – Vegan & Vegetarian

Portobello mushrooms is a hearty replacement for steak, just sauté with the seasonings and avoid stirring in the pan too much so you can get the crispy exteriors.

 

Tofu strips are also delicious. Freeze or press the tofu ahead of time and marinate in a green enchilada sauce or salsa verde for at least an hour to give the tofu extra flavor. Liquid aminos, soy sauce, or a vegan Worcestershire sauce added while sautéing also adds an umami-ness.