Delicious Fajita Steak Quesadilla Recipe
Well-seasoned seared steak, sautéed fajita veggies, & melted Monterey Jack & cheddar cheese all wrapped in a buttery toasted flour tortilla.
An easy recipe on how to make a flavorful steak quesadilla!
The family will absolutely love these delicious fajita steak quesadillas.
Quesadillas are an insanely popular Mexican dish. And they are one of my absolute favorite dishes to eat. Rather it’s chicken, shrimp, or a steak quesadilla. I absolutely love the great bold taste and flavorful goodness from a nice home cooked quesadilla. Plus, with my recipe – this will turn into a family favorite. And an extra bonus is that you can make these delicious quesadillas at home and save money!
Today I’m sharing my take on the popular fajita steak quesadillas. This steak quesadilla recipe is so delicious and mouthwatering. It’s so flavorful and will leave everyone wanting more.
In most quesadilla recipes it’s common to use flank steak. A cheaper alternative would be sirloin steak. But I’m using ribeye steaks that I had stored in the freezer. So, it’s ok to improvise and use what you have on hand or the most affordable. But an important ingredient that you should not skip out on is the chipotle Peppers in adobo Sauce. If you don’t want your quesadillas to have a little spice, remove any seeds you may see. But other than that, the chipotle peppers in adobo sauce is a must. It adds great flavor and it’s a key ingredient. Plus, the adobo sauce helps to make a flavorful marinade for the steak. Aside from the chipotle Peppers in adobo Sauce – The marinade consists of cumin, oregano, Cajun seasoning, seasoned black pepper, juice of fresh lime, and some minced garlic. I allowed my steak to marinate for 25 minutes but 5 minutes will do.
For the fajita veggies I used thinly sliced red & green bell peppers as well as a red onion. If you want to you can use whatever color variety of bell peppers that you wish. But I recommend using red and green bell peppers. For this recipe I used flour tortilla but feel free to use corn tortillas if that’s what you prefer and like the most. You’re just going to sauté your fajita veggies in a little bit of olive oil until they soften but have a nice crisp, usually 3 to 5 minutes. Season the fajita veggies with some oregano, black pepper, and Cajun seasoning. No need to measure, just season the veggies lightly and sauté them in the olive oil.
Another important ingredient for your quesadilla will be cheese! In Mexican restaurants most quesadillas are filled with Oaxaca cheese- a stringy Mexican cheese. As an alternative I used Monterey jack cheese which has a similar flavor, and I added some mild cheddar cheese as well. But you can use mozzarella- it tastes good and melts nicely.
This is one of my favorite recipes. I love to make these quesadillas at home. Plus, when you cook from home- the food just tastes better & is so delicious. I hope you enjoy this delicious recipe.
Easy Fajita Steak Quesadilla Recipe
Ingredients
Makes 2 servings.
- 2 Thin Ribeye Steaks (Alternatives: Flank or Sirloin steak)
- 2 Flour or Corn Tortillas (I recommend flour tortillas)
- 1 cup Monterey Jack & Mild Cheddar Cheese (Note: Add as much or less cheese to your quesadilla, it's based on your preference)
- 1 to 2 Tbsp Olive oil
- Butter Add enough Butter to toast the tortilla. (Alternative: Cooking spray or use a small drizzle of olive oil)
- ½ Red Bell Pepper (Thinly sliced)
- ½ Green Bell Pepper (Thinly sliced)
- ½ Red Onion (Thinly sliced)
- 1 to 2 Chipotle Peppers in Adobo Sauce (Add some of the adobo sauce to marinate the steaks)
- 2 tsp Minced Garlic
- ½ Fresh Lime Juice
- ½ tsp Cumin
- ½ tsp Oregano
- ¼ tsp Black Pepper
- ¼ tsp Cajun seasoning or Salt
- Splash of Water (About 1/2 tsp)
***Note: For the chipotle peppers start out with adding a small amount so that the quesadilla is not mild or spicy.
***Optional: In the last two minutes of searing my steak- I like to add a sprinkle of cilantro, salt-free garlic & herb, and salt-free onion & herb. For the cilantro I used dried cilantro, but you can use fresh cilantro if you want to.
Instructions
- Clean & prep your steak. Optional: If you want to you can cut the steak into smaller bite size pieces before cooking.
- Prepare the marinade. In a bowl add the olive oil, Chipotle Peppers in Adobo sauce, minced garlic, juice of ½ a lime, cumin, oregano, black pepper, salt & a small splash of water. Mix all the ingredients together.
- Add the steak to the marinade & mix. (If you have the time, Allow the steak to marinate for 25 minutes, but 5 minutes would be ok.)
- Thinly slice the veggies (bell peppers & onion), then set aside.
- Over medium to medium high heat in a skillet add a drizzle of olive oil.
- Add the sliced veggies and season the veggies with black pepper, oregano, and Cajun seasoning or salt.
- Sauté the veggies for 3 to 5 minutes or until they begin to soften but have a nice crisp to them. Remove from the skillet & set aside.
- Then, in the same pan drizzle a little bit more olive oil to sear the steak.
- Add the marinated steak & sauté for 4 to 8 minutes (Cooking time will vary & it’s based on how you like your steaks to be cooked). Allow the steaks to cook until browned.
- Optional: In the last two minutes of searing my steak- I like to add a sprinkle of dried cilantro, salt-free garlic & herb, and salt-free onion & herb.
- Once the steaks are done, set them aside.
- Next, in a separate skillet you’re going to start preparing your quesadillas.
- Over medium to medium high heat, add a few pieces of butter and allow it to melt.
- Once the butter melts, add the tortilla & start layering the quesadilla. Add some cheese, the fajita veggies, sliced steak, and a final layer of more cheese.
- Fold the other half of the tortilla over and cook until the tortilla is lightly golden. Then, Flip the tortilla to the other side & toast until golden, 2 to 3 minutes per side. Repeat the process to make the other quesadilla.
- Remove the quesadilla from the skillet & slice it into wedges.
- Serve with sour cream, salsa or Pico de Gallo, and/or guacamole. Enjoy!
