Steak fajita quesadillas are a delicious and easy meal that can be enjoyed by the whole family. With simple ingredients and a quick preparation time, they are a great option for busy weeknights or lazy weekends.
When it comes to making fajita quesadillas, the key is to use a tender cut of steak, such as sirloin or flank, and season it well with your favorite spices. Add in some sauteed peppers and onions, and other veggies for extra flavor and nutrition.
One of the great things about Tex-Mex style steak quesadillas is that they are incredibly versatile. You can customize them to suit your tastes and preferences, using different types of cheese, tortillas, and toppings. Plus a perfect way to enjoy any leftovers Steak Fajitas you may have!
More yummy quesadillas recipes to try!
Ingredients
For the steak:
- 2 tablespoons avocado oil, divided
- 1.25 pound sirloin steak (or you can use another cut like skirt steak or flank steak)
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper, to taste
For the sautéed peppers and onions:
- 1 large sweet onion, sliced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Salt and pepper, to taste
For the quesadillas:
- Butter slices
- Flour tortillas (I used Mission Soft Taco Flour Tortillas)
- 1 cup shredded pepper jack cheese
- 1 cup shredded mozzarella
- Cilantro for garnish
How to Make Steak Fajita Quesadillas
When you’re ready to cook the steak, take it out of the refrigerator and let it come to room temperature.
Grab a small bowl and mix together your steak seasonings. Once it’s all combined, sprinkle it generously on both sides of your steak.
Heat up a skillet on high heat, and once it’s nice and hot, add a tablespoon of olive oil.
Carefully place your seasoned steak into the hot skillet. Let it sear away for about 3 to 5 minutes on each side, or until it’s beautifully browned and cooked just the way you like it (if you prefer medium rare, aim for around 3 minutes per side).
Once done, transfer your steak to a plate and set it aside to rest while we move on to cooking the onions and bell peppers. This little break allows the meat to relax and ensures it stays juicy when we slice it up later. Enjoy the sizzle!
We’ll keep things easy by using the same skillet. Simply reduce the heat to medium and add a tablespoon of olive oil.
Time to infuse some delicious flavors! Toss in those thinly sliced onions and minced garlic. Let them cook for 1-2 minutes until the onions begin to soften. Then, add the sliced bell peppers and sauté them for another 2-3 minutes until they’re just right. Once they’ve reached your preferred level of doneness, take them off the heat and set them aside.
Now that the steak has had its rest, slice it into strips or chop it into bite-sized pieces, whichever suits you Then, mix it into the sautéed onions and bell peppers for a mouthwatering beef steak fajitas.
Assembling and Cooking Quesadillas
Start by heating up your cast iron skillet on medium heat. If you used it before, just give it a quick wipe to clean it up.
Next, toss in some butter and let it melt, coating the pan with its buttery goodness. Now, lay down a flour tortilla and sprinkle some cheese on top. Pile on the steak, those sautéed onions, and colorful bell peppers. Sprinkle a bit more cheese on top, then crown it with another tortilla.
Give it a gentle press to flatten it out and ensure everything cooks evenly. Once the bottom tortilla is a beautiful golden brown, carefully flip the whole thing over. Let it toast up nicely on the other side, adjusting the heat if needed.
When the cheese is perfectly melty, transfer to a cutting board. Grab your knife and slice it into quarters. Voila! One down, more to go. Repeat these tasty steps for the other quesadillas and get ready to enjoy!
Garnish with fresh chopped cilantro. Serve hot with a side of homemade quesadilla sauce, salsa, guacamole, sour cream, lime wedges, and/or jalapeños if desired.
Frequently Asked Questions
What ingredients are needed for a traditional steak quesadilla?
To make a traditional steak quesadilla, you will need some flour tortillas, steak, cheese, onions, and bell peppers. You can also add other ingredients like jalapeños, tomatoes, or avocados depending on your preference.
How do you prepare the marinade for a steak quesadilla?
To prepare the marinade for a steak quesadilla, you will need some lime juice, orange juice, olive oil, vinegar, garlic, salt, and pepper. Mix these ingredients in a bowl, add the steak, and let it marinate for at least 30 minutes.
What are some common side dishes to serve with steak quesadillas?
Some common side dishes to serve with steak quesadillas include guacamole, salsa, sour cream, rice, and beans. You can also serve them with a salad or some vegetables to make the meal more nutritious.
What type of seasoning is recommended to enhance the flavor of steak in quesadillas?
To enhance the flavor of steak in quesadillas, you can use some chili powder, cumin, oregano, or paprika. These spices add a smoky and savory flavor to the meat, making it more delicious.
How does the steak quesadilla from Taco Bell differ from homemade versions?
The steak quesadilla from Taco Bell may differ from homemade versions in terms of the seasoning and the type of cheese used. Taco Bell uses a blend of three cheeses, including cheddar, pepper jack, and mozzarella. They also add some creamy jalapeño sauce to the quesadilla, which gives it a unique flavor. Homemade versions may use different types of cheese and seasoning, depending on personal preference.
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Ingredients
- For the steak
2 tablespoons 2 avocado oil, divided
1.25 pound 1.25 sirloin steak (or you can use another cut like skirt steak or flank steak)
1 teaspoon 1 cumin
1/2 teaspoon 1/2 chili powder
1/2 teaspoon 1/2 paprika
1/4 teaspoon 1/4 cayenne pepper
Salt and pepper, to taste
- For the sautéed peppers and onions
1 large 1 sweet onion, sliced
3 3 garlic cloves, minced
1 1 red bell pepper, sliced
1 1 green bell pepper, sliced
Salt and pepper, to taste
- For the quesadillas
Butter slices
Flour tortillas (I used Mission Soft Taco Flour Tortillas)
1 cup 1 shredded pepper jack cheese
1 cup 1 shredded mozzarella
Cilantro for garnish
Directions
- For the steak
- Heat a skillet over high heat and then add 1 tablespoon avocado oil.
- Mix the steak seasonings together in a small bowl and then sprinkle it on both sides of the steak.
- Add the steak to the hot skillet and sear on both sides for 3-5 minutes, or until it browns and reaches desired doneness (about 3 minutes on each side for medium rare). Transfer to a plate and set aside while cooking the onions and bell peppers to allow the meat to rest before slicing.
- For the sauteed peppers and onions/fajitas
- Using the same skillet, reduce the heat to medium and add 1 tablespoon avocado oil.
- Saute the sliced onions and minced garlic for 1-2 minutes, just until the onions start to soften and the garlic is fragrant. Then add the sliced bell peppers and continue to sauté for an additional 2-3 minutes, until it reaches desired doneness. Remove from the heat and set aside.
- Once the steak has finished resting, slice it into strips or chop it into bite sized pieces. Mix it in with the sautéed onions and bell peppers.
- For the quesadillas
- Heat a large cast iron skillet over medium heat (you can use the same skillet as before and just wipe it clean before using). Then add a thin slice of butter and melt it. Make sure it coats the inside of the pan.
- Place a flour tortilla on top of the melted butter and then sprinkle some cheese on top of it. Add the steak, sautéed onions and bell peppers. Sprinkle on a little more cheese, then place another flour tortilla on top. Press it down to flatten it a little and to make sure it heats evenly.
- Once the bottom tortilla is a nice toasty and golden brown, carefully flip the whole quesadilla over and cook the other side until it becomes toasty and golden brown in color as well. If the tortilla is browning too quickly, turn the heat down a little. The cheese should be melty when done.
- Remove from the skillet, transfer to a cutting board, and cut into quarters. Repeat the steps and prepare the other quesadillas.
- Garnish with fresh chopped cilantro. Serve hot with a side of homemade quesadilla sauce, salsa, guacamole, sour cream, lime wedges, and/or jalapeños if desired.
Notes
- Use any cheese blend you like. Mexican, Oaxaca, Chihuahua, Monterey Jack, Pepper Jack, Colby Jack, Cheddar, and Mozzarella are great options.
- Don’t overcook the steak and let it rest for 8-10 minutes before slicing. This will allow some of the juices to reabsorb instead of spilling out when sliced.
- The tortillas I used were soft flour tortillas about 10-inches in diameter. You can use burrito sized tortillas if you prefer and if you have a big enough skillet.