My dad always fired up the grill to make these for summer kickoffs. Only 3 ingredients. A hearty, sizzling appetizer that beats any traditional barbecue side.

These low carb 3-ingredient pepperjack steak bites are my go-to for summer kickoffs, inspired by how my dad always fired up the grill to make a big platter of cheesy, sizzling steak for everyone to pick at before the burgers were even done. They’re hearty enough to count as a mini meal, but still feel like a fun appetizer that totally outshines the usual chips and dip. With just steak, pepper jack cheese, and a simple marinade, you get juicy bites with charred edges and gooey melted cheese, perfect for busy nights or last-minute entertaining.

Serve these steak bites straight off the grill on a warm platter with toothpicks so everyone can grab a piece. They pair really well with crisp raw veggies like celery, bell pepper strips, and cucumber rounds to keep things low carb, or a simple green salad with a tangy vinaigrette. If you want to make it more of a meal, add grilled asparagus or zucchini on the side. A cold, bubbly drink—sparkling water with lime, a light beer, or a dry white wine—balances the richness of the cheesy steak.

Servings: 4

1 1/2 pounds beef sirloin or ribeye steak, trimmed and cut into 1-inch cubes

Pat the steak dry with paper towels, then cut into 1-inch bite-size cubes if not already cubed. Place the steak pieces into a medium bowl or a large zip-top bag.

Pour the Italian-style vinaigrette over the steak cubes and toss or massage the bag until all the pieces are well coated. Seal or cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor. If you’re short on time, even a quick 15-minute soak while you heat the grill helps.

When you’re ready to cook, preheat your grill to medium-high heat (about 400–450°F). If using skewers, thread the marinated steak cubes onto metal skewers or soaked wooden skewers, leaving a little space between each piece so they sear instead of steam. You can also use a grill basket if you prefer not to skewer.

Oil the grill grates lightly if needed, then place the steak skewers or grill basket on the hot grill. Grill the steak bites for about 6–8 minutes total, turning every 2–3 minutes, until they develop nicely charred edges and are cooked to your preferred doneness (about 135°F for medium-rare, 145°F for medium).

During the last 1–2 minutes of grilling, quickly pile or sprinkle the pepper jack cheese evenly over the tops of the steak bites (either directly on the skewers or in the grill basket). Close the grill lid and let the cheese melt until it’s gooey and just starting to bubble and brown around the edges.

Use tongs to carefully transfer the cheesy steak bites to a serving platter, keeping the melted cheese on top as much as possible. Let them rest for 3–5 minutes so the juices settle and the cheese sets slightly, then serve hot with toothpicks or small forks.

If you don’t have a grill, you can make these on the stovetop: heat a large cast-iron skillet over medium-high heat, sear the marinated steak cubes in batches until charred and cooked to your liking, then turn off the heat, pile the steak together in the pan, top with pepper jack, cover with a lid, and let the cheese melt. For extra heat, use a spicy pepper jack and add a pinch of crushed red pepper or a dash of hot sauce to the vinaigrette before marinating. To stretch the recipe for a crowd, thread a few chunks of low carb veggies like bell pepper or zucchini between the steak pieces on the skewers (this technically adds ingredients, but is great if you’re not strict on the 3-ingredient rule). If you’re watching carbs closely, choose a vinaigrette with no added sugar and check the label on your cheese. Food safety tips: Always marinate steak in the refrigerator, never on the counter, and discard any leftover marinade that has touched raw meat—don’t reuse it unless you boil it for at least 1–2 minutes to make it safe. Use a clean plate and clean tongs for the cooked steak (don’t put it back on the same plate that held the raw meat). For best texture and safety, cook steak bites to at least 130–135°F and let them rest a few minutes before serving so they stay juicy and flavorful.