Description
This steak fajita quesadilla recipe features tender marinated flank steak grilled to perfection, sautéed colorful bell peppers and onions, and melted Mexican cheese all layered between crispy flour tortillas. Bright citrus juices and smoky spices infuse the steak with vibrant flavor while the vegetables add a sweet crunch. Finished with optional creamy and fresh toppings, these quesadillas make a deliciously satisfying and easy meal for any occasion.
Ingredients
Scale
For the Steak Marinade
- 1 lb flank steak or skirt steak
- 3 tbsp olive oil (divided)
- 2 tbsp fresh lime juice
- 2 tbsp fresh orange juice
- 1 tbsp lime zest
- 2 tsp chili powder
- 2 tsp ancho chili powder
- 1 tsp smoked paprika
- 2 tsp garlic powder (divided)
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
For the Veggies and Assembly
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 Fresno peppers, thinly sliced
- Salt and black pepper, to taste
- 1 tbsp olive oil (for sautéing veggies)
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 tbsp butter
Optional Toppings
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro, chopped
Instructions
- Prepare the marinade: In a small bowl, whisk together olive oil, lime juice, orange juice, lime zest, chili powders, smoked paprika, garlic powder, cumin, salt, black pepper, and red pepper flakes. Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it. Let it marinate for at least 30 minutes, or up to 4 hours for maximum flavor and tenderness.
- Cook the steak: Heat a large skillet or grill pan over medium-high heat. Cook the marinated steak for 4 to 5 minutes per side for medium-rare, or longer if desired. Remove and let the steak rest on a cutting board for 5 minutes. Then slice it thinly against the grain to keep it tender.
- Sauté the veggies: Using the same pan, add olive oil and sauté the sliced bell peppers, yellow onion, and Fresno peppers. Season with salt, pepper, and remaining garlic powder. Cook over medium heat for 5 to 7 minutes until vegetables are tender and slightly caramelized.
- Assemble the quesadillas: Heat a clean skillet over medium heat and melt butter. Place one tortilla in the skillet, sprinkle some cheese evenly, layer steak slices and sautéed veggies on top, add more cheese, then cover with a second tortilla. Cook each side for 2 to 3 minutes, gently pressing to create a golden, crispy exterior with melted cheese inside.
- Serve: Slice the quesadillas into quarters and serve immediately with optional sour cream, guacamole, salsa, and fresh cilantro. Enjoy the balance of crispy, cheesy, and zesty flavors.
Notes
- Marinate the steak at least 30 minutes, but for deeper flavor and tenderness, marinate up to 4 hours.
- Cook steak to your preferred doneness; medium-rare keeps it juicy and tender.
- Slicing the steak against the grain ensures tenderness.
- Use a heavy skillet or grill pan for best searing results.
- Customize toppings as desired for extra creaminess or spice.
- Quesadillas are best eaten fresh for crispiness but can be reheated gently.
