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Steak Fajita Phyllo Bites

These mini steak fajita phyllo bites are the perfection combination of guacamole, peppers, steak, cheese and cilantro all in one mini phyllo cup bite.

Steak fajitas are one of those dishes I almost always order out but never make. I always think about how they arrive to your table all smoking hot with a giant warmer of fresh tortillas just waiting to be filled with meat, peppers, guacamole and cheese. The one and only time I made a big batch of fajitas it was a disaster. I started the meat without thinking about how I should have prepped the vegetables first, then the meat was done and I was left trying to chop up a bunch of vegetables and grate some cheese.

Finally everything was done and we were ready to eat.

Well, I forgot about the warm tortillas so then I had to rush to get those warm. In the end dinner was fine but pretty much everything was cold and I figured it was in my best fajita interest to just order them when I go out.

However, now that I know how to make my fajitas mini I’m totally going to rock it. These little bites get their crunchiness from the use of Athens phyllo cup shells and are then filled with tangy guacamole, quick sautéed peppers, spicy seared steak, cotija cheese and cilantro.

The thing I love best about these bites are that they are easy to throw together and are perfect football food. I don’t personally watch football but my husband assured me they were perfect for watching the game. Right after he said that he took the tray (yes, the whole tray), went and sat down and ate them all. So if you’re into that whole football thing this appetizer is for you.

Plus you get to make cute mini food. Who doesn’t love mini food?

Looking for more football appetizers? Try my Greek lamb meatballs, curried chicken salad phyllo cups or my creamy chicken taquitos.

Mini Steak Fajita Phyllo Bites

These mini steak fajita phyllo bites are the perfection combination of guacamole, peppers, steak, cheese and cilantro all in one mini phyllo cup bite.

Yield: 30 appetizer bites

Prep Time: 20 minutes

Cook Time: 10

Total Time: 30 minutes


  • 1/2 pound thin sliced beef chuck steak (or any other thin sliced steak)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipotle chile powder
  • 1 tablespoon olive oil
  • 1/2 cup sliced colored bell peppers
  • 2 boxes (30 cups in total) Athens mini fillo shells
  • 3 tablespoons guacamole
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup minced cilantro


Lay out steak and cover with kosher salt, smoked paprika, cumin and chipotle chile powder.

Add olive oil to a small skillet set over high heat. Once the oil is hot add in the steak and cook for about 30 seconds to 1 minute per side. You're just searing the outside because you want the inside of the steak to be slightly rare. The exact time frame of cooking will depend on how thin your steak was sliced.

Remove the steak from the skillet and set aside to rest. Turn the heat down to medium and add in bell peppers. Saute until soft and then remove from the heat to let the peppers cool.

Preheat oven to 350 degrees, add fillo shells to a baking sheet and cook for about 5 minutes just to brown and crisp the shells.

Add about 1/2 teaspoon guacamole to the bottom of each phyllo cup. Top with a few pieces of cooked bell peppers and a slice (or two) of steak.

Top each cup with a little sprinkling of cotija cheese and minced cilantro.

Disclosure: This post is sponsored by Athens Foods. As always all opinions are 100% my own.

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