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Steak Fajita Quesadillas

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Steak Fajita Quesadillas are the perfect way to bring Mexican style cuisine to your kitchen. Upgrade to ribeye and make an easy fajita seasoning for fabulously tender and flavorful meat.

This post and recipe card updated November 11, 2019
shot of finished steak fajita quesadillas, quartered and stacked, with avocado and sour cream in the background

I rarely, if ever, ate Mexican food growing up. 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 can never get that trademark fajitas sizzle, so I’ve learned to improvise. My Crispy Chicken Fajita Wrap is a great handheld sandwich. When I want to lighten it up I make Grilled Vegetable Fajitas. And when the craving hits for beef fajitas 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
close up shot of steak fajita quesadillas, quartered and stacked, on serving board
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

INGREDIENT TIPS FOR STEAK FAJITA QUESADILLAS

I use red onions and red/green bell peppers, but you can substitute yellow onions and your favorite combination of peppers.

Slice the onions and peppers into thin slices so they cook evenly. Start the vegetables over high heat so they get a nice char, and then turn down the heat until they soften.

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.

I normally use Burrito-Sized Tortillas and cut the Steak Fajita Quesadillas into quarters. You could also use smaller tortillas for more individual portions.

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 leftover.

overhead shot of finished quesadillas, quartered, with avocado, guacamole, sour cream, jalapeno and lime on the sides
STEP BY STEP INSTRUCTIONS

In a bowl, combine all of the fajita seasoning ingredients and set aside.

Cut ribeye into 1/2” chunks. Season with the fajita seasoning and set aside.

Heat avocado oil in a large skillet over medium-high heat. Add onions and bell peppers and sauté for 3 minutes, tossing occasionally so the vegetables get charred.

Turn heat to medium, add seasoning, and cook for 7 minutes until softened.

overhead process shot: onion and bell peppers in a black skillet, seasoned and sauteed until softened

Remove vegetables and set aside. Add a little bit more oil, add steak, and cook for 3 minutes per side.

overhead process shot: seasoned ribeye steak cooking in a black skillet,

Return pepper and onion mixture to the skillet, and mix together.

Lightly spray a clean skillet with cooking spray, and lay one tortilla inside. Top tortilla with the steak mixture, leaving a little space around the edges so the filling doesn’t fall out.

overhead process shot: tortilla in a black skillet, topped with steak, onion and pepper mixture

Top mixture with cheese.

overhead process shot: steak/onion/pepper filling topped with cheese in a black skillet

Place another tortilla on top. Turn heat to medium, place a flat pot cover or plate on top of the quesadilla, and cook for 3 minutes. Carefully flip the quesadilla over with a large spatula and cook for another 3 minutes.

overhead process shot: quesadilla flipped over inside of black skillet

Transfer Steak Fajita Quesadillas to a cutting board. Carefully cut the quesadillas into quarters with a pizza cutter. Serve immediately

shot of finished quesadillas, quartered and stacked on serving board, with avocado and sour cream in background
SERVINGS AND LEFTOVERS
MAKE-AHEAD OPTIONS

Prep and cook the meat and veggies ahead of time. Make a big batch and store the extras in an airtight container in the fridge for up to 5 days.

Fill the tortillas and finish immediately before serving. If you make them ahead, the tortillas will get soggy and then get hard if you reheat them.

SERVINGS

So, it depends. As an appetizer, easily for 4 people. 2 people can share it. And yes, I have eaten the whole thing myself more often than I care to admit. And that’s why it’s an occasional treat.

Make Steak Fajita Quesadillas 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.

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Steak Fajita Quesadillas - Karyl's Kulinary Krusade

Steak Fajita Quesadillas

Yield: 1 quesadilla
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Steak Fajita Quesadillas are the perfect way to bring Mexican style cuisine to your kitchen. Upgrade to ribeye and make your own fajita seasoning for fabulously tender and flavorful meat

Ingredients

  • 2 flour tortillas, burrito-sized
  • 8 ounces ribeye steak, cut into bite-sized pieces
  • 2 teaspoons avocado oil
  • 1/3 cup red bell pepper, sliced thin
  • 1/3 cup green bell pepper, sliced thin
  • 1/3 cup red onion, sliced thin
  • 1/3 cup sharp cheddar cheese or Mexican cheese, shredded

Fajita Seasoning (MAKES ABOUT 1/2 CUP)

  • 2 Tablespoons chili powder
  • 1 Tablespoon dried oregano
  • 1 Tablespoon paprika
  • 1 Tablespoon ground cumin
  • 1/2 Tablespoon sea salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons fresh-cracked black pepper
  • 1 1/2 teaspoons cayenne pepper

Instructions

  1. Sprinkle 2 teaspoons of fajita seasoning to ribeye and set aside
  2. 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
  3. 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.
  4. 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
  5. Remove quesadillas from skillet and place on a flat surface. Use a pizza cutter to cut quesadillas into pieces. Serve immediately 

Notes

Seasoning recipe makes 1/2 cup (you only need 3 teaspoons) Store remaining seasoning in an airtight container in the pantry

Ribeye is more tender and flavorful than skirt steak or flank steak, and you can use thicker chunks

I use red and green bell peppers, but use your favorite pepper colors

If you don't have red onions, yellow onions will work fine 

Nutrition Information:
Yield: 2 Serving Size: 2 people
Amount Per Serving: Calories: 536Saturated Fat: 12gCholesterol: 88mgSodium: 2271mgCarbohydrates: 34gFiber: 8gSugar: 5gProtein: 33g
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