Steak Fajitas Quesadilla Recipe

Steak Fajitas Quesadilla Recipe: Must Try

When I first tried making steak fajitas quesadillas at home, I couldn’t believe how much better they turned out than the ones I’d ordered from restaurants.

The combination of tender, perfectly seasoned steak, gooey melted cheese, and smoky fajita veggies sealed within a crispy tortilla is pure magic. What I love most is how easily you can customize them with your favorite ingredients. 

Pair it with the Tropical Mojito Mocktail for a satisfying experience.

Variations to Try

This recipe can be tailored to your preferences with some simple swaps or add-ins.

• Gluten-free: Use gluten-free tortillas.
• Low-carb: Substitute the tortilla with low-carb wraps or opt for cheese crisps as a base.
• Cheese options: Try cheddar, pepper jack, or a dairy-free cheese alternative.
• Extra protein: Add grilled chicken, shrimp, or beans alongside the steak for a hearty variation.
• Vegetarian option: Replace steak with sautéed mushrooms or grilled tofu for a flavorful meat-free version.

Check out more dinner recipes for your next try.

Cooking Time

• Prep Time: 8 minutes
• Cooking Time: 14 minutes
• Total Time: 22 minutes

Equipment You Need

• Cast iron skillet or grill pan: for searing steak and cooking quesadillas.
• Knife and cutting board: to slice veggies and steak into strips.
• Mixing bowl: to prepare the seasoning mix.
• Spatula: for flipping and removing the quesadilla easily.
• Optional flat skillet or comal: for even heat distribution while cooking tortillas.

Why You’ll Love This Recipe?

Here are a few reasons why this recipe will become a go-to for any meal!

• Bursting with savory, smoky, and cheesy flavors.
• Quick to whip up with minimal prep time.
• Easy to customize for different tastes or dietary needs.
• Perfect as a snack, meal, or party appetizer.
• Uses simple, wholesome, and readily available ingredients.

How to Serve Steak Fajitas Quesadilla?

• Presentation matters when serving a dish this good! Slice the quesadilla into triangles and stack them neatly on a plate.
• Garnish with chopped cilantro and serve with small bowls of salsa, guacamole, and sour cream on the side.
• This way, everyone can dip and customize to their liking. For extra flair, squeeze some fresh lime juice on the top before serving.
• Pair it with Raspberry Mojito Recipe.

Nutritional Information

Each serving is packed with protein and flavor.

• Calories: 917
• Protein: 76g
• Carbohydrates: 24g
• Fat: 57g

Make Ahead and Storage

If you’re planning ahead, you can prep most of the elements in advance.

• Slice your veggies and mix the spices up to one day ahead. Cooked steak can be stored in an airtight container in the fridge for up to 3 days.
• To reheat fully assembled quesadillas, place them in the oven or on a skillet to maintain the crispy texture. Avoid microwaving to prevent soggy tortillas.

Tips for Making the Recipe

Making the perfect steak fajitas quesadilla doesn’t require any special skills, but a few simple tips can elevate the dish.

• Make sure the skillet is hot for a proper steak sear.
• Rest the steak for at least 5 minutes to keep it juicy and easy to slice.
• Use a combination of cheeses for a gooey, flavorful filling.
• Avoid overfilling the tortilla to ensure a neat fold and a crispy finish.
• Keep the quesadillas warm in the oven at low heat if serving a crowd.

This steak fajitas quesadilla recipe is a game-changer. With its smoky, cheesy filling and crisp tortilla, it’s impossible to resist. Try it out, and you’ll find yourself making it for every occasion—from casual dinners to festive gatherings!

Ben Carraoli

Steak Fajitas Quesadilla Recipe

When I first tried making steak fajitas quesadillas at home, I couldn’t believe how much better they turned out than the ones I’d ordered from restaurants. The combination of tender, perfectly seasoned steak, gooey melted cheese, and smoky fajita veggies sealed within a crispy tortilla is pure magic.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 14 minutes mins

Total Time 22 minutes mins

Servings: 3

Course: Dinner

Calories: 917

Ingredients Method

Ingredients

  

• 1 pound ribeye steak
• 1 green bell pepper sliced into strips
• 1 small red onion sliced into strips
• 3 large flour tortillas
• 3 cups shredded mozzarella or Mexican cheese blend
• 1 tablespoon cooking oil
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper
• ½ teaspoon salt

Method

 

1. Begin by mixing the chili powder, garlic powder, paprika, onion powder, black pepper, and salt in a bowl. Generously rub this spice mix over both sides of the steak. Heat a cast iron skillet over medium-high heat. When hot, add the steak and cook for about 3 minutes per side for medium-rare. Adjust cooking time based on steak thickness and desired doneness. Once done, transfer to a plate and allow to rest for 5 minutes before slicing thinly against the grain.
2. Reduce the heat to medium and add a tablespoon of oil to the same skillet. Toss in the sliced bell peppers and onions. Stir occasionally and cook for 5-6 minutes, until the onions caramelize slightly, and the peppers become tender. Remove the veggies from the skillet and set aside.
3. Heat your skillet to medium-high. Place a large tortilla in the center and sprinkle a thin layer of shredded cheese evenly across one half. Arrange the steak strips and fajita veggies over the cheese, then top with another layer of cheese. Fold the tortilla in half to create a half-moon shape.
4. Allow the bottom of the quesadilla to cook for about 2 minutes or until golden brown and crispy. Carefully flip it with a spatula and cook the other side for another 1-2 minutes. The cheese should melt completely, and the tortilla should have a crispy, golden finish.
5. Remove the quesadilla from the skillet, slice it into triangular pieces, and serve warm with your favorite toppings or dips.