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Savory Steak Fajita Quesadillas Easy Recipe with Peppers at Home

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These savory steak fajita quesadillas combine tender steak strips with sautéed bell peppers and onions, melted cheese, and a crispy golden tortilla for a quick and delicious meal perfect for any occasion.

Ingredients

Scale
  • 1 pound flank steak or skirt steak, thinly sliced against the grain
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fajita seasoning (chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper)
  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack or cheddar cheese
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 2 tablespoons butter, for frying

Instructions

  1. Marinate the Steak: In a mixing bowl, combine the sliced steak with olive oil, lime juice, fajita seasoning, and minced garlic. Toss well to coat all pieces evenly. Let it sit for at least 15 minutes or up to 1 hour in the fridge.
  2. Sauté Peppers and Onions: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced onions and bell peppers, cooking until softened and slightly charred, about 7 to 8 minutes. Stir occasionally. Remove from pan and set aside.
  3. Cook the Steak: In the same skillet, add the marinated steak strips in a single layer. Let sear without moving for about 2 minutes, then toss and cook for another 2-3 minutes until cooked through but still juicy. Avoid overcooking.
  4. Combine Filling: Return the peppers and onions to the skillet, mix gently, taste and adjust seasoning if needed. Turn off heat.
  5. Assemble the Quesadillas: Heat a clean skillet over medium heat and add a teaspoon of butter. Place one tortilla in the pan, sprinkle a generous amount of shredded cheese over half of it, add a portion of the steak and pepper mixture atop the cheese, then sprinkle a little more cheese on top. Fold the tortilla over to create a half-moon shape.
  6. Cook Until Golden: Cook for 2-3 minutes per side until the tortilla is crispy and golden brown and the cheese is melted. Flip carefully with a spatula.
  7. Serve: Remove from pan, let rest for a minute, then slice into wedges. Garnish with chopped cilantro if desired.

Notes

Use thin slices of steak to avoid chewiness. Butter adds a rich flavor and crispy golden crust. Cook over medium heat to melt cheese without burning the tortilla. Warm tortillas slightly if filling is too thick to fold. For gluten-free, use corn tortillas or gluten-free wraps. For dairy-free, use dairy-free cheese and oil instead of butter.

Nutrition

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