Steak Fajita Crunch Bombs!
Ingredients:
For the Filling:
1 lb flank steak or skirt steak, sliced into thin strips
1 tablespoon olive oil
1 bell pepper, sliced (any color)
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon fajita seasoning (store-bought or homemade)
Salt and pepper, to taste
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
For the Crunch Bombs:
1 package refrigerated crescent roll dough or puff pastry
1 egg, beaten (for egg wash)
Optional toppings: sour cream, salsa, guacamole, or chopped cilantro
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cook the Steak:
In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak, seasoning with fajita seasoning, salt, and pepper. Cook for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
3. Sauté the Vegetables:
In the same skillet, add the sliced bell pepper and onion. Sauté for about 5 minutes until they are tender. Add the garlic and cook for an additional minute. Return the steak to the skillet, mixing everything together. Remove from heat and let it cool slightly.
4. Assemble the Crunch Bombs:
Unroll the crescent roll dough or puff pastry on a clean surface. If using crescent rolls, separate into triangles.
Place a spoonful of the steak and veggie mixture in the center of each triangle, then sprinkle with cheese.
Fold the edges over the filling to seal, pinching the dough together to prevent leaks.
5. Bake:
Place the filled bombs on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed.
6. Serve:
Allow the bombs to cool for a few minutes before serving. Serve warm with your favorite toppings like sour cream, salsa, or guacamole.