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Steak Fajita Quesadillas Recipe
Marigold Voss

Steak Fajita Quesadillas Recipe

Flavorful steak fajita quesadillas filled with tender marinated steak, sautéed bell peppers and onions, and melted cheese. A satisfying Mexican-inspired dish perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 50 minutes
Servings: 4 People
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb Flank steak thinly sliced
  • 2 tbsp Olive oil divided
  • 1 tbsp Lime juice fresh
  • 1 tsp Chili powder for seasoning
  • 1 tsp Cumin ground
  • ½ tsp Paprika smoked or regular
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 1 cup Bell peppers sliced, mixed colors
  • 1 cup Onion sliced
  • 2 cups Shredded cheese cheddar or Mexican blend
  • 4 large Flour tortillas 8-inch

Equipment

  • 1 Large skillet or pan Cast iron preferred
  • 1 Cutting board Meat and vegetable prep
  • 1 Knife Sharp
  • 1 Tongs For flipping steak
  • 1 Spatula For quesadillas

Method
 

  1. In a bowl, combine steak with lime juice, chili powder, cumin, paprika, salt, and black pepper.
  2. Let the steak marinate for 15 minutes.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  4. Add sliced steak and cook until browned and just cooked through.
  5. Remove steak from the skillet and set aside.
  6. Add remaining olive oil to the same skillet.
  7. Sauté bell peppers and onion until soft and slightly charred.
  8. Return steak to the skillet and toss with vegetables.
  9. Heat a clean skillet over medium heat.
  10. Place a tortilla in the skillet and sprinkle cheese on one half.
  11. Add steak and vegetable mixture over the cheese.
  12. Sprinkle more cheese and fold the tortilla in half.
  13. Cook until golden and cheese is melted, flipping once.
  14. Repeat with remaining tortillas.
  15. Slice and serve hot.

Video

Notes

  • Use skirt steak for extra flavor if available.
  • Add jalapeños for a spicy kick.
  • Serve with sour cream, guacamole, or salsa.
  • For crispier quesadillas, brush tortillas lightly with oil.