Description
These delicious Steak Fajita Crunch Bombs are filled with tender steak, sautéed vegetables, and melted cheese, all encased in flaky biscuit dough. Perfect for a quick meal or a fun appetizer!
Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced
- 2 tbsp olive oil
- 1 large onion, sliced
- 1 large bell pepper (red or green), sliced
- 2 cloves garlic, minced
- 1 packet fajita seasoning mix
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup salsa
- 1 package refrigerated biscuit dough (about 8 biscuits)
- Cooking spray
Instructions
- Cook the Steak and Vegetables:
Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for about 3-4 minutes, or until browned. Remove the steak from the skillet and set aside. In the same skillet, add the sliced onion and bell pepper. Cook for about 5 minutes until softened. Add the minced garlic and cook for an additional minute. - Add Seasoning:
Return the cooked steak to the skillet with the vegetables. Sprinkle the fajita seasoning mix over the mixture and stir to combine. Cook for another 2-3 minutes until everything is well-coated and heated through. - Prepare the Biscuit Dough:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray. Flatten each biscuit into a 4-inch round using a rolling pin. Place each flattened biscuit into a muffin cup, pressing down to form a cup shape. - Fill the Biscuit Cups:
Spoon the steak and vegetable mixture into each biscuit cup, filling them generously. Top with shredded cheddar cheese. - Bake the Crunch Bombs:
Bake in the preheated oven for 12-15 minutes, or until the biscuit edges are golden brown and the cheese is melted and bubbly. - Serve:
Remove from the oven and let cool for a few minutes before serving. Serve with sour cream and salsa on the side for dipping.
Notes
- For extra spice, consider adding jalapeños to the filling or using spicy salsa.
- Feel free to substitute other proteins like chicken or shrimp if desired.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Main Dish / Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Crunch Bomb
- Calories: 280
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg