Fajita style steak quesadillas, featuring juicy sliced steak, sautéed peppers and onions and melted mozzarella all folded in golden-brown tortillas will quickly become a family favorite. You will love the delicious blend of flavors from the simple spices.
If you’re looking for more easy dinner recipes to try, these simple cilantro lime chicken fajitas, delicious beef carne picada, and this crockpot Mexican casserole are each easy to make and always a hit!
Fajita Steak Quesadillas
Everyone loves a good quesadilla, and these delicious steak quesadillas are no exception. With its thinly sliced seasoned steak and melty cheese, it’s a crowd-pleaser every time.
They’re not only delicious but also incredibly easy to prepare, making them perfect for busy weeknights. You can even cook the steak and veggies ahead of time then assemble and cook the quesadillas when ready to eat. They are great to make with leftover steak too!
Top your yummy steak and cheese quesadillas with any favorite toppings like salsa or pico de gallo or mango salsa, homemade guacamole, sour cream, lime juice, and chopped cilantro.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)
Ingredients needed:
Below is a list of the ingredients you’ll need to gather to make this easy steak quesadilla recipe. Scroll down to the full recipe card for individual amounts.
- Olive oil – For marinating the steak and sautéing the veggies. You can use any neutral oil.
- Adobo sauce, chili powder, smoked paprika, ground cumin, salt, and pepper – These spices combine to marinade the steak and give it a bold, smoky flavor.
- Sirloin steak – A lean cut that’s perfect for quick cooking and slicing into tender bites. See below for substitution suggestions.
- Green bell peppers and onion – Makes it fajita style and adds a sweet and crisp texture.
- Garlic – Enhances the overall taste. Use a teaspoon of garlic powder if that all you have.
- Mozzarella cheese – Freshly grated for the best gooey, creamy texture the steak and veggies.
- Flour tortillas – The base of the quesadillas. Feel free to use a corn tortilla if you’d like.
- Butter – For cooking each quesadilla and giving them that golden brown color and extra flavor. You can use cooking spray if you’d like as well.
Variations/Substitutions:
1. Swap the individual spices for 2 teaspoons of this homemade taco seasoning.
2. Spice it up with diced jalapeños for those who like it hot.
3. Use red, orange, or yellow bell peppers for a colorful twist.
4. Swap sirloin for ribeye, NY strip, flank steak, or skirt steak or any other favorite steak.
5. Try different cheeses like Monterey Jack cheese, Colby cheese, pepper jack cheese, cheddar cheese, or a blend of a couple. You can also use a mexican cheese like queso fresco.
6. Use gluten free tortillas if desired.
How to Make Steak Quesadillas
Step 1: Marinate the Steak: In a small bowl, add 2 tablespoons of olive oil, adobo sauce, chili powder, paprika, cumin, salt and pepper and mix well to combine the marinade. Then, add the steak and toss to coat well on both sides. Then cover it with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours).
Step 2: Sauté the Veggies: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced bell peppers and onion and sauté for 7-8 minutes, stirring often until the onion becomes translucent. Then add the minced garlic and sauté for an additional minute until fragrant. Remove the veggies from the skillet and place in a bowl or on a plate and set aside.
Step 3: Cook Steak: Place the marinated steak in a single layer in a cast iron skillet (or the same skillet as the veggies) and sear the meat over medium heat for 2-3 minutes then flip and cook and cook until desired doneness.
Step 4: Remove the steak from the pan and allow it to rest on a plate or cutting board for about 5 minutes. Then slice the steak against the grain into thin strips and then into smaller cubes.
Step 5: Assemble the quesadillas: Add a ½ tablespoon of butter to the skillet and melt in over medium-low heat. Place a flour tortilla on a plate or directly in the pan and sprinkle ½ cup of shredded mozzarella, some of the sautéed veggies, and pieces of sliced cooked steak onto it.
Step 6: Fold the tortilla in half and cook for 2 minute until golden brown. Then flip the quesadilla over and cook for another 1-2 minute until the cheese has melted.
Tips:
- Marinating the steak for at least 30 minutes enhances the flavor depth.
- Grate your own cheese for the best melted cheese. Pre-packaged cheese can be used but it includes an anti-caking agent that makes it less melty than freshly shredded.
- Cook the veggies until just softened for crunchier texture or longer for softer preference.
- Don’t skip resting the steak before slicing for the juiciest slices.
- Use a non-stick pan or well-seasoned cast iron for easy flipping.
Storing Instructions
Refrigerate: Cool leftover quesadillas before storing them in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze cooked quesadillas in a freezer bag separated with parchment paper for a quick meal to reheat on busy nights.
Reheat: Quesadillas are best to reheat in a skillet for getting the crispy exterior again. But you can also microwave until warm and the cheese melts again.
If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 300,000 followers on Facebook as well as on Pinterest and Instagram too!
FAQ’s
You can use any favorite shredded cheese in quesadillas. Mozzarella cheese, Monterey Jack cheese, Colby cheese, pepper jack cheese, cheddar cheese, or a blend of a couple. You can also use a mexican cheese like queso fresco. The key to the gooiest melty cheese is grating your own cheese off a block instead of buying pre-shredded cheese.
If you don’t have adobo sauce on hand. you can mix Adobo seasoning with an equal amount of water until it forms a paste to use as a substitute. You can also buy a can of chipotle peppers that are often canned in adobo sauce.
Easy Steak Quesadillas
Ingredients
- 3 tablespoon olive oil divided
- 2 tablespoons adobo sauce
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound sirloin steak
- 1 green pepper cored and sliced
- 1 large onion sliced
- 3 garlic cloves minced
- 2 cups freshly shredded mozzarella cheese
- 8 flour tortillas
- 2 tablespoon butter for cooking
Instructions
- In a small bowl, add 2 tablespoons of olive oil, adobo sauce, chili powder, paprika, cumin, salt and pepper and mix well to combine.3 tablespoon olive oil, 2 tablespoons adobo sauce, 1 teaspoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon pepper
- Then, add the sirloin steak and toss to coat well on both sides. Then cover it with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours).1 pound sirloin steak
Saute the veggies
- In a cast iron skillet or non stick pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced bell peppers and onion and sauté for 7-8 minutes, stirring often until the onion becomes translucent. Then add the minced garlic and sauté for an additional minute until fragrant.1 green pepper, 1 large onion, 3 garlic cloves
- Remove the veggies from the skillet and place in a bowl or on a plate and set aside.
Cook the steak
- Place the marinated steak in the same skillet and sear the meat over medium heat for 2-3 minutes then flip and cook and cook until desired doneness.
- Remove the steak from the pan and allow it to rest on a plate or cutting board for about 5 minutes. Then slice it against the grain into thin slices (for the most tender bites) and then into smaller cubes.
Assemble the quesadillas
- Add a ½ tablespoon of butter to the skillet and melt in over medium-low heat. Place a flour tortilla in the pan and add ½ cup of shredded mozzarella, some of the sautéed veggies, and steak onto it.2 cups freshly shredded mozzarella cheese, 2 tablespoon butter, 8 flour tortillas
- Fold the tortilla in half and cook for 2 minute until golden brown. Then flip in over and cook for another 1-2 minute until the cheese has melted.
- Serve the quesadillas with any favorite toppings like salsa, guacamole, sour cream, lime juice, or chopped cilantro.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Elizabeth Fencl
I made this last night and it was fantastic! I will admit I cheated though, I made it into a sheet pan recipe. After browning and cooking the vegetables, I laid the tortilla shells on a buttered sheet pan, layered pepperjack cheese, the meat and veggie mixture, some cheddar cheese, then folded the tortilla shells over the top and brushed the top of the tortillas with butter then baked at 425 for 20 minutes. My husband and I both said this was restaurant quality goodness!! Loved it!
Sherri
I am SO happy you enjoyed them!!
Mark
I plan to try this tonight. I particularly appreciate the list of ingredients under the directions. Thank you!