steak fajita quesadilla recipe

Written BySheba G Updated On
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The Best steak fajita quesadilla recipe

I’ve been making steak fajita quesadillas for my family for years, and they always turn out delicious. The combination of tender steak, sautéed onions and bell peppers, and melted cheese inside a crispy tortilla is a winner. My kids love helping me assemble the quesadillas, and they’re always excited to see the finished product.

This recipe is perfect for a quick weeknight dinner or a special occasion like a holiday party. I’ve even served it at potlucks and received rave reviews. The best part is that it’s relatively healthy, with lean protein from the steak and plenty of veggies to balance out the cheese and tortillas.

Plus, it’s easy to customize with your favorite toppings or fillings. Whether you’re serving it at home or taking it to a gathering, this recipe is sure to be a hit. The origin of the steak fajita quesadilla is unclear, but I like to think it’s a modern twist on traditional Tex-Mex cuisine.

The key technique behind this dish is cooking the steak and veggies in a hot skillet until they’re tender and fragrant, then wrapping them in a tortilla with cheese and folding it in half. It’s a simple yet impressive meal that’s sure to please even the pickiest eaters. One of the things I love about this recipe is how versatile it is.

You can serve it as a main course, or cut it into smaller pieces for an appetizer or snack. My kids also love helping me add their favorite toppings, such as diced tomatoes or sliced jalapeños. And let’s not forget about the leftovers – this recipe makes great quesadilla filling for tacos or burritos later in the week.

Overall, I highly recommend giving this recipe a try if you haven’t already. It’s easy to make, delicious, and perfect for any occasion.

Steak Fajita Quesadilla Recipe

Steak Fajita Quesadilla Recipe

4.8 from 781 votes

A delicious and easy-to-make steak fajita quesadilla recipe with tender steak, melted cheese, and savory fajita vegetables. Serve with your favorite salsa and sour cream for a perfect meal.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 750 kcal

🥘Ingredients

For the Steak

1 lb flank steak
2 tsp olive oil
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper

For the Fajita Vegetables

2 bell peppers (any color), sliced
1 large onion, sliced
1 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1/2 tsp salt

For the Quesadilla

4 large flour tortillas
2 cups shredded Mexican cheese blend
1/2 cup sour cream
1/2 cup salsa

👨‍🍳Directions

1In a small bowl, mix chili powder, cumin, paprika, salt, and black pepper.
2Rub the spice mixture evenly over the flank steak.
3Let it marinate for 10 minutes at room temperature.
4Heat 2 tsp olive oil in a large skillet over medium-high heat.
5Add the steak and cook for 4-5 minutes on each side for medium-rare, or until it reaches an internal temperature of 135°F (57°C).
6Remove the steak from the skillet and let it rest for 10 minutes before slicing it thinly against the grain.
7In the same skillet, add 1 tbsp olive oil over medium heat.
8Add the sliced bell peppers and onions, along with chili powder, cumin, and salt.
9Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened and slightly caramelized.
10While the vegetables are cooking, heat a large non-stick skillet or griddle over medium heat.
11Place a flour tortilla in the skillet and sprinkle 1/2 cup of shredded cheese evenly over half of the tortilla.
12Arrange sliced steak and cooked vegetables over the cheese.
13Fold the tortilla in half to cover the filling.
14Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted.
15Repeat with remaining tortillas, steak, vegetables, and cheese.
16Transfer the quesadillas to a cutting board and let them cool for 2 minutes.
17Cut each quesadilla into 3-4 wedges.
18Serve with sour cream and salsa on the side.

🔧Equipment

Large skillet
Cutting board
Knife
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 750 kcal🧈Total Fat: 45g💛Saturated Fat: 20g❤️Cholesterol: 125mg🧂Sodium: 1200mg🌾Total Carbs: 40g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 50g

📝Notes

Tips: You can substitute chicken or shrimp for the steak to make chicken or shrimp fajita quesadillas. For a vegetarian option, use portobello mushrooms or extra vegetables.

Watch Video Of How Steak Fajita Quesadilla Recipe Works

This steak fajita quesadilla recipe is always a good idea for any occasion – whether you’re serving it at home or taking it to a gathering.

The leftovers make great quesadilla filling for tacos or burritos later in the week.

One tip for reheating leftover quesadillas is to place them on a baking sheet in a single layer and bake in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.

❓ Frequently Asked Questions About Steak Fajita Quesadilla

Q1: What type of steak should I use for this recipe?

A1: For this recipe, I recommend using flank steak or skirt steak, as they are lean and have a lot of flavor. You can also use ribeye or sirloin if you prefer.

Q2: Can I use pre-cooked steak instead of raw?

A2: Yes, you can use pre-cooked steak if you prefer. Just be sure to adjust the cooking time accordingly.

Q3: What are some good toppings for this recipe?

A3: Some popular toppings for this recipe include diced tomatoes, sliced jalapeños, shredded lettuce, diced onions, and sour cream.

Q4: Can I make this recipe in advance?

A4: Yes, you can make this recipe in advance by preparing the steak and veggies up to 24 hours in advance and storing them in separate containers in the refrigerator. Then assemble the quesadillas just before cooking.

Q5: How do I reheat leftover quesadillas?

A5: To reheat leftover quesadillas, place them in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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