Steak Fajita Quesadillas

These steak fajita quesadillas are restaurant quality but made at home. The skirt steak is seasoned and then cooked to perfection. The steak is tender and juicy and only takes a few minutes to cook.

This delicious steak is topped on a tortilla with two types of cheese, veggies and toasted to a crisp. Once cooked, slice and serve with your favorite toppings.

For an easy way to cook steak fajitas, check out Crock Pot Steak Fajitas. Simple ingredients makes this a crowd favorite meal.

Why You’ll Love Steak Fajita Quesadilla

Steak Fajitas Quesadillas are packed with smoky, char-grilled flavor blended perfectly with the melted cheese, caramelized veggies and cooked easily in a crispy tortilla.

Slice into wedges for quick dinner, lunch or after school snack with your favorite dips such as Easy Pico De Gallo and Queso Fundido con Chorizo and watch them disappear!

Ingredients

• Skirt Steak – Diced into 1 inch pieces
• Vegetable Oil – Use oil of your choice
• Taco Seasoning – Use packet or make Homemade taco seasoning
• Red Bell Pepper and Yellow Onion – Dice the veggies into small pieces
• Salsa – Use store bought or make Homemade Salsa Recipe
• Cheddar Cheese and Monterey Jack Cheese – Use freshly shredded cheese
• Flour Tortillas – We used large flour tortillas

Scroll to the recipe card for the full recipe.

How to Make Steak Fajitas Quesadillas

Step 1 – Heat the vegetable oil in a large skillet over medium heat.

Step 2 – Place the steak on the pan in an even layer. Season it with the taco seasoning. Sauté the steak for 1-2 minutes per side until it’s browned slightly. We also like to add in some salt and pepper.

Step 3 – Then add in the red bell pepper and onions and sauté them with the steak for 5-7 minutes until the steak is cooked through and the vegetables are tender.

Step 4 – Then top the beef and fajita veggies with salsa and toss to thoroughly coat the mixture with the salsa. Sauté for a few minutes to combine the flavors. Then remove the mixture from the heat.

Step 5 – Heat a griddle over medium high heat or you can heat a cast iron skillet.

Step 6 – Place the tortillas on the griddle or skillet.  Top each tortilla with a small amount of each cheese, then layer the steak and vegetables on top and then add more cheese. Carefully fold each tortilla in half making a half moon shape.

Step 7 – Cook until one side of the tortilla is golden brown (1-2 minutes). Flip the quesadilla and then cook until the other side is golden brown as well (1-2 minutes). Watch them closely as they brown quickly and cheese is melted.

Step 8 – Remove the quesadillas onto a cutting board. Slice them and they are ready to serve and enjoy!

Tips for Steak Quesadillas

• Storing Leftovers – Refrigerate the leftovers in an airtight container for up to 5 days.  
• Preheat Skillet – Make sure to preheat the griddle to medium high heat to give the quesadilla a crispy texture. We used vegetable oil but any high smoke point oil will work. You can also use olive oil.
• Cooking Steak Strips – Make sure to slice the steak about the same size so that it cooks in about the same time. I like to make them thin strips.
• Taco Seasoning – You can use homemade taco seasoning or store bought taco seasoning. Chili powder is included in the taco seasoning blend, but you can always add in more.
• Shredded Cheese – We recommend shredded the cheese yourself instead of using pre-shredded cheese.

Recipe Variations

• Steak Variations – We used skirt steak for this recipe but you can also use flank steak if you prefer.  
• Change the Vegetables – Feel free to use other vegetables such as spinach or green bell peppers if you prefer.
• Cheese – You can easily use your favorite type of cheeses in this steak cheese quesadilla recipe. Use what you have. We like to use Monterrey jack cheese and Cheddar Cheese.
• Dipping Sauces – Add your favorite dipping sauces. We like salsa, sour cream, and guacamole.