Steak Fajita Quesadillas are the perfect way to bring Mexican cuisine to your kitchen. Upgrade to ribeye and make an easy fajita seasoning for fabulously tender and flavorful meat. This fun twist on the classic dish will have your family and friends asking for more
This post and recipe card updated April 24, 2019
I rarely, if ever, ate Mexican food growing up. Which is funny, because we lived very close to a large, predominantly Hispanic area. Fast forward to my move to Oklahoma…my first week on the job was the Big 12 basketball tournament in OKC, and we ate Mexican food at least three times in a four-day period.
One of my favorite things to order at Mexican restaurants is steak fajitas. If it’s my first visit I always get fajitas; I figure if they can do those well, everything else will be delicious. I almost never make fajitas at home, because I can’t get that trademark sizzle. The closest I’ve gotten is with my Grilled Vegetable Fajitas, but I haven’t mastered it with steak without overcooking the meat. So when the craving hits I kick it up with Steak Fajita Quesadillas
WHY THIS RECIPE WORKS
- You get all of the flavors of traditional fajitas, inside of tortillas
- The ribeye takes these fajitas to incredible new levels
- They’re easy to make and great as an appetizer or lunch
BEST MEAT FOR STEAK FAJITA QUESADILLAS
Step up your game with ribeye! Skirt steak or flank steak are traditional for fajitas, but I tried ribeye once at a restaurant and never looked back.
Ribeye is more tender and flavorful than flank or skirt steak, and you can use thicker chunks of ribeye
MAKE YOUR OWN FAJITA SEASONING
I used to always buy fajita seasoning. But once I realized how easy it was to make it myself, I always have some in my pantry. it’s super simple to make, uses spices you likely already have on hand, and lasts for weeks in an airtight container.
The recipe makes about 1/2 cup of fajita seasoning. You only need about 3 teaspoons for this recipe, so you’ll have plenty left over.
KEYS TO THE PERFECT STEAK FAJITA QUESADILLAS
- Slice the onions and bell peppers into thin slices. I use red onions and red/green bell peppers, but you can substitute yellow onions and your favorite bell pepper mix.
- Start the veggies over high heat so they get a nice char, then turn down the heat so they soften slightly
- I saute the vegetables and meat in Avocado Oil because of the high smoke point.
- Don’t skimp on the cheese! That’s what holds your Steak Fajita Quesadillas together. I use Cabot Sharp Cheddar Cheese because I always have it on hand and it melts well. But a Mexican cheese blend also works well.
- Use Burrito-Sized Tortillas.
GETTING THAT TRADEMARK QUESADILLA CRUNCH
- Lay one tortilla flat in a clean skillet lightly sprayed with Cooking Spray
- Top tortilla generously with filling and cheese, and then top with the other tortilla.
- Place a flat pot cover on top and press down, to help melt the cheese.
- Cook on one side for about 3 minutes, flip carefully, and then the other side for another 3 minutes
SERVINGS AND LEFTOVERS
Yes, Steak Fajita Quesadillas is really a 2-person meal. Full disclosure, when I make it I devour the whole thing. And that’s exactly why I don’t make it very often! But when I get that craving, I just can’t help myself
Make these for a crowd! Double or even triple the filling, use soft taco sized tortillas and let your guests make their own mini quesadillas by finishing them on a flat top or griddle.
Steak Fajita Quesadillas won’t be very good as leftovers, because the bottom tortilla gets soggy. But you could certainly make twice the steak/pepper mixture and keep the leftovers in an airtight container in the fridge for up to 5 days. Allow mixture to come to room temperature, and finish as normal.
MORE DELICIOUS RECIPES
- Venison Cheesesteak Sloppy Joes
- Marinated Steak Vegetable Roll-Ups
- Meatball Mozzarella Skillet Bake
- Farro Sausage Stuffed Peppers
DID YOU MAKE THIS RECIPE? COMMENT AND RATE BELOW, THEN TAKE A PICTURE AND TAG ME ON FACEBOOK AND INSTAGRAM: @KARYLSKULINARYKRUSADE
Steak Fajita Quesadillas
- Sprinkle 2 teaspoons of fajita seasoning to ribeye and set aside
- In a large skillet, heat 1 teaspoon avocado oil over high heat. Add onions and bell peppers and saute for 3 minutes, tossing occasionally. Reduce heat to medium and add 1 teaspoon of fajita seasoning. Saute for 6 minutes, until bell peppers are tender-crisp. Remove onions and peppers and set aside
- Add remaining 1 teaspoon avocado oil to skillet. Add ribeye and cook for 4 minutes until seared on all sides. Return peppers and onions to skillet, toss to combine and remove skillet from heat.
- Spray another large skillet lightly with cooking spray. Lay one tortilla in skillet; top steak and pepper mixture, and then sprinkle cheese on top. Cover with another tortilla. Take a flat pot cover and press down lightly on tortilla. Turn heat to medium and cook for 3 minutes per side, until tortillas are golden brown
- Remove quesadillas from skillet and place on a flat surface. Use a pizza cutter to cut quesadillas into pieces. Serve immediately