Cheesy Steak Fajita Dip

About

You’ve been warned – this is one of those snacks you’ll be tempted to make your meal! In the case of keto, however, this is a very acceptable meal. Shredded crispy steak is swimming in a thick dip of tangy cheeses and taco seasonings. Bell pepper strips are perfect for dipping in without adding much carbs. We won’t tell if you don’t!

Ingredients

12 ounce beef stew meat
¼ teaspoon salt
¼ teaspoon black pepper, ground
¼ teaspoon cumin, ground
¼ teaspoon onion powder
⅛ teaspoon garlic, powder
⅛ teaspoon cayenne
¼ teaspoon paprika
1 teaspoon olive oil
1 teaspoon worcestershire sauce
2 tablespoon beef broth
4 ounce cream cheese
¾ cup heavy cream
1 ¼ ounce colby jack cheese
10 ounce red bell peppers, raw

Instructions

If necessary, cut your stew meat into manageable pieces (you’ll be shredding them later). Toss the steak in a large pan with the salt, pepper, cumin, onion powder, garlic powder, cayenne, paprika, and olive oil. Heat the steak over medium-high heat until the steak is browned on all sides.
Turn the heat down low, and stir in the worcestershire and beef broth. Place a lid on the pan and let the steak roast in the liquid for around 10 minutes. Cook (stirring occasionally) until the steak has a caramelized golden brown and there is a reduced saucy glaze in the pan.
Use a slotted spoon to remove the cooked beef from the pan, leaving the glaze in. Allow the steak to cool before shredding up with tongs and a knife or a pair of forks.
While the steak is cooling, you can make the base of the dip. Melt the cream cheese into the pan glaze over a low heat. Once fully melted and lump-free, whisk in the cream. The sauce will pick up all the leftover flavors in the pan.
Once the sauce is heated to a simmer, return the shredded beef to the pan and stir in the colby cheese. Stir until the cheese has melted and the whole dip is heated through.
Set the dip aside to cool slightly. Cut 1-2 bell peppers in approx. 8 large pieces for dipping.
For serving, each person should have approx. 2 ½ oz bell pepper (2 slices) and about 3 ¾ oz dip.