This recipe makes steak fajita quesadillas that are perfect for a quick midweek meal. They’re so delicious and super quick to make so you can have this recipe cooked in under 15 minutes.

These steak fajita quesadillas are so tasty and full of flavour. The steak is seasoned with a selection of spices which give these quesadillas the best flavour. The bell peppers are slightly crunchy and go perfectly with the juicy steak and melted cheese. The tortillas are toasted until crisp which together with the steak, veggies and cheese, create perfect quesadillas.

Serve these steak quesadillas with a simple side salad, corn on the cob, guacamole or pico de gallo. You can also serve with soured cream, hot sauce or salsa.

Ingredients for Steak Fajita Quesadillas

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Steak - I use ribeye although you can use flank or skirt.
Seasonings - I use a selection of seasonings including salt, black pepper, garlic powder, chilli powder, ancho chili flakes and paprika.
Coriander - use fresh coriander also known as cilantro.
Olive oil - or you can use avocado oil to marinate the steak.
Lime juice - to marinate the steak use the juice squeezed from a fresh lime.
Oil - I use sunflower oil to cook the vegetables. You can use any neutral flavoured oil.
Fajita veggies - red bell pepper, green bell pepper, onion and jalapeño peppers.
Tortilla wraps - use large flour tortillas (9 - 10 inches).
Cheese - use grated mild cheddar, grated mozzarella or grated Oaxaca.

How to Make Steak Fajita Quesadillas

1. Dry the steak with kitchen towel then chop the steak into thin slices. Add the steak to a small bowl then season with salt, black pepper, garlic powder, chilli powder, ancho chilli flakes and paprika. Add in the coriander, olive oil and lime juice then mix the seasonings into the steak. Set the bowl aside.

2. Place a large frying pan on a medium to high heat and add the sunflower oil. Once heated, add in the fajita vegetables and cook for 2 minutes. Remove the vegetables from the pan and add them to a plate then set aside.

3. To the same pan, add in the steak and cook for 2 minutes while stirring. Add the vegetables back into the pan and mix with the steak. Remove the steak and veggies from the pan then set aside.

4. Reduce the heat to low then place a tortilla in the pan. After 1 minute, turn the tortilla onto the other side and sprinkle ¼ of the cheese onto half the tortilla. Top the cheese with half the meat and vegetables then top the meat and veggies with another ¼ of the cheese. Fold the tortilla and press down with a spatula.

5. Cook for 1 - 2 minutes until slightly browned then carefully flip the quesadilla onto the other side and cook for another 1 - 2 minutes or until the cheese melts. Remove from the pan and repeat the process for the other quesadilla. Cut each quesadilla in half or thirds and serve with sour cream, guacamole, salsa or hot sauce.

Recipe Tips

You can also make this recipe using a cast iron griddle.

Nutrition

Storage

This recipe is best served immediately after cooking. You can store leftover quesadillas in the fridge for up to 2 days but bear in mind the steak may become chewy. Reheat in the oven or microwave.

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Steak Fajita Quesadillas

This recipe makes steak fajita quesadillas that are perfect for a quick midweek meal.

Prep Time10

Cook Time12

Total Time22

Author: Andrea

Yield: 2 servings

Calories: 733kcal

Ingredients

For the Steak

200g ribeye steak (1 large steak)
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon garlic powder/garlic granules
½ teaspoon chilli powder
½ teaspoon ancho chilli flakes
½ teaspoon paprika
1 teaspoon coriander (chopped)
1 teaspoon extra virgin olive oil
1 tablespoon fresh lime juice

For the Fajita Vegetables

1 teaspoon sunflower oil
½ red bell pepper (chopped)
½ green bell pepper (chopped)
1 small red or brown onion (chopped)
1 tablespoon pickled jalapeño peppers (chopped)

For Assembling the Quesadillas

2 large flour tortillas (9 - 10 inches)
140g grated cheese (mild cheddar, mozzarella or Oaxaca)

Instructions

Dry the steak with kitchen towel then chop the steak into thin slices. Add the steak to a small bowl then season with salt, black pepper, garlic powder, chilli powder, ancho chilli flakes and paprika. Add in the coriander, olive oil and lime juice then mix the seasonings into the steak. Set the bowl aside.
Place a large frying pan on a medium to high heat and add the sunflower oil. Once heated, add in the fajita vegetables and cook for 2 minutes. Remove the vegetables from the pan and add them to a plate then set aside.
To the same pan, add in the steak and cook for 2 minutes while stirring. Add the vegetables back into the pan and mix with the steak. Remove the steak and veggies from the pan then set aside.
Reduce the heat to low then place a tortilla in the pan. After 1 minute, turn the tortilla onto the other side and sprinkle ¼ of the cheese onto half the tortilla. Top the cheese with half the meat and vegetables then top the meat and veggies with another ¼ of the cheese. Fold the tortilla and press down with a spatula. .
Cook for 1 - 2 minutes until slightly browned then carefully flip the quesadilla onto the other side and cook for another 1 - 2 minutes or until the cheese melts. Remove from the pan and repeat the process for the other quesadilla. Cut each quesadilla in half or thirds and serve with sour cream, guacamole, salsa or hot sauce.