steak fajita quesadilla recipe

Written ByJenny Smyth Posted on
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The Best steak fajita quesadilla recipe

I am so excited to share this steak fajita quesadilla recipe with you all. I have been making this dish for years, and it’s a staple in our household. My kids love it, and it’s a great way to get them to eat vegetables.

The best part is that it’s incredibly easy to make and can be customized to fit your family’s tastes. I’ve served this at family gatherings, potlucks, and even as a quick weeknight dinner. It’s always a hit!

One of the things I love about this recipe is the combination of flavors and textures. The steak is tender and juicy, the peppers are crunchy, and the cheese is melted to perfection. And let’s not forget the tortillas – they add a nice crunch to the dish.

I’ve tried making this with different types of cheese, but cheddar is my favorite. It adds a richness to the dish that’s hard to resist. When I’m feeling adventurous, I like to add some extra ingredients like diced onions or sliced jalapenos.

But honestly, it’s perfect just the way it is. The original recipe I found called for sautéed onions, but I prefer mine without. It’s all about personal preference, right?

The technique behind making a good steak fajita quesadilla is key. You want to make sure your steak is cooked through and then slice it thinly so it cooks evenly throughout the quesadilla. This recipe makes 4-6 quesadillas, depending on how big you make them.

Steak Fajita Quesadilla Recipe

4.6 from 1396 votes

This recipe combines the flavors of steak fajitas with a crispy quesadilla, filled with tender steak, colorful bell peppers, onions, and melted cheese. Served with a side of sour cream and guacamole, this dish is a crowd-pleaser for any occasion.

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

🥘Ingredients

For the Steak Fajita Filling

1 lb flank steak
2 bell peppers (any color)
1 large onion
2 cloves garlic
2 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper

For the Quesadilla

4 large flour tortillas
2 cups shredded Mexican cheese blend
1 tbsp butter

For Serving

1 cup sour cream
1 cup guacamole
1 cup salsa
1 cup shredded lettuce

👨‍🍳Directions

1Slice the flank steak into thin strips against the grain.
2Slice the bell peppers and onion into thin strips.
3Mince the garlic cloves.
Set aside.
4Preheat the oven to 200°F to keep the quesadillas warm after cooking.
5In a large skillet, heat the olive oil over medium-high heat.
6Add the steak strips and cook until browned and cooked through, about 5-7 minutes.
7Remove the steak from the skillet and set aside.
8In the same skillet, add the bell peppers, onions, and garlic.
9Cook until the vegetables are softened and slightly caramelized, about 5-7 minutes.
10Add the chili powder, cumin, paprika, salt, and black pepper to the skillet with the vegetables.
11Stir to combine and cook for an additional 1-2 minutes until fragrant.
12Return the steak to the skillet and stir to combine with the vegetables and spices.
13Remove from heat and set aside.
14In a clean skillet, melt the butter over medium heat.
15Place one tortilla in the skillet and sprinkle half of the tortilla with half of the cheese.
16Add half of the steak fajita filling evenly over the cheese.
17Sprinkle the remaining cheese over the filling.
18Top with the remaining tortilla.
19Cook until the bottom tortilla is golden brown and crispy, about 3-5 minutes.
20Carefully flip the quesadilla using a spatula and tongs.
21Cook the other side until golden brown and crispy, about 3-5 minutes.
22Remove from heat and cut into wedges.
23Repeat with the remaining ingredients to make the second quesadilla.
24Keep the quesadillas warm in the preheated oven while preparing the second one.
25Serve the steak fajita quesadillas warm with a side of sour cream, guacamole, salsa, and shredded lettuce.
Enjoy immediately.

🔧Equipment

Large skillet
Cutting board
Sharp knife
Mixing bowl
Spatula
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 750 kcal🧈Total Fat: 40g💛Saturated Fat: 18g❤️Cholesterol: 110mg🧂Sodium: 1500mg🌾Total Carbs: 55g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 50g

📝Notes

Tips: You can substitute chicken or shrimp for the steak to make a different variation.

Watch Video Of How Steak Fajita Quesadilla Recipe Works

The steak fajita quesadilla is a dish that always satisfies. It’s perfect for any occasion, whether it’s a family dinner, a potluck, or a casual get-together.

It’s a recipe that’s easy to make and always turns out delicious. This recipe is a great way to get the whole family involved in cooking.

Kids love helping to assemble the quesadillas, and it’s a fun activity that everyone can enjoy. It’s a dish that’s always a hit, and it’s a recipe that I always love to make.

❓ Frequently Asked Questions About Steak Fajita Quesadilla

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

The type of steak you should use for this recipe depends on your personal preference and budget. If you want a more tender cut of meat, use flank steak or skirt steak. If you prefer a leaner cut of meat, use sirloin or ribeye.

Q: Can I use frozen peppers instead of fresh?

Yes, you can use frozen peppers instead of fresh. Just thaw them according to the package instructions and chop them up before adding them to the quesadilla.

Q: How do I store leftover quesadillas?

You can store leftover quesadillas in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q: Can I make these quesadillas in advance?

No, it’s best to assemble these quesadillas just before cooking them so they stay crispy.

Q: What’s the best way to reheat leftover quesadillas?

The best way to reheat leftover quesadillas is by wrapping them in foil and heating them in the oven at 350°F (175°C) for 10-15 minutes or until heated through.

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