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

Steak Fajita Quesadillas

Steak Fajita Quesadillas are the perfect way to bring Mexican cuisine to your kitchen. Upgrade to ribeye and make your own fajita seasoning for fabulously tender and flavorful meat
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Fajita Quesadillas, Steak Fajitas, Steak Quesadillas
Servings: 2 people
Calories: 536kcal


  • 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


  • 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 


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