Steak Fajita Quesadilla
This Steak Fajita Quesadilla is simple and filling, great for weeknights or a quick lunch. It's fast, flavorful, and combines savory, spicy, and cheesy notes all in one bite.
Ingredients
For the Quesadilla
- 8 oz steak Thin cuts like flank, skirt, or sliced top round work well.
- 1 piece bell pepper, sliced
- 1 piece onion, sliced
- 4 pieces flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
For Serving
- as needed Sour cream
- as needed Salsa
Instructions
Cooking the Steak
- Heat olive oil in a skillet over medium-high heat.
- Season the steak with chili powder, cumin, salt, and pepper, and cook in the skillet for 3-4 minutes on each side or until desired doneness. Remove and let rest before slicing thinly.
Sautéing Vegetables
- In the same skillet, add sliced bell peppers and onion. Sauté until softened, about 5 minutes.
Assembling the Quesadilla
- Place a tortilla in the skillet, sprinkle half with cheese, add sliced steak and sautéed vegetables, then top with more cheese.
- Fold the tortilla over and cook until golden brown and cheese is melted, about 2-3 minutes on each side.
- Repeat with remaining tortillas.
- Cut into wedges and serve with sour cream and salsa.
Notes
Slice the steak thinly against the grain for tender bites. Cook vegetables until just soft to keep some crispness. Use medium heat to brown tortillas without burning. For a richer flavor, let the seasoned steak rest a few minutes before slicing. You can swap steak for chicken or shrimp for a different protein, and add jalapeños, corn, or black beans for more texture.