Steak Fajita Quesadillas - Karyl's Kulinary Krusade
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5 from 27 votes

Steak Fajita Quesadillas

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Mexican
Servings: 2 people


  • 2 flour tortillas, burrito-sized
  • 8 ounces ribeye steak, cut into bite-sized pieces
  • 1 1/2 teaspoons avocado oil
  • 1/3 cup red bell pepper, sliced thin
  • 1/3 cup green bell pepper, sliced thin
  • 1/3 cup red or yellow onion, sliced thin
  • 1/4 cup sharp cheddar cheese or Mexican cheese, shredded

Fajita Seasoning (makes about 1/4 cup)


  • Add 2 teaspoons of fajita seasoning to ribeye, toss well to combine, and let rest
  • In large skillet, heat avocado oil over high heat. Add onions and bell peppers and saute, tossing occasionally, until charred. After about 3 minutes, turn heat down to medium add 1 teaspoon of fajita seasoning, and continue to saute for about 7 minutes, until bell peppers are tender-crisp. Remove onions and peppers and set aside
  • Add ribeye to skillet and cook for about 5 minutes, until brown. Return peppers and onions to skillet, toss to combine, and cook for another 3-4 minutes.
  • Spray another large skillet lightly with cooking spray. Lay one tortilla in skillet; top with half of steak and veggies mixture, and then half of the shredded cheese. Lay another tortilla on top. 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 flat surface. Use a pizza cutter to cut quesadillas into pieces. Serve immediately