Name: Steak Fajita Quesadillas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 1 pound skirt steak, diced into 1 inch pieces; 1 tablespoon vegetable oil; 2 tablespoons taco seasoning; 1 red bell pepper, diced; 1 yellow onion, diced; 1/4 cup salsa; 1 1/2 cups cheddar cheese, shredded; 1 1/2 cups Monterey Jack cheese, shredded; 4 flour tortillas, burrito size

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Introduction

These Steak Fajita Quesadillas combine tender, seasoned skirt steak with sautéed peppers and onions, layered with melted cheddar and Monterey Jack cheese inside warm flour tortillas. They make a quick and satisfying meal perfect for any night of the week.

The image shows a close-up of a folded quesadilla sliced in half and stacked, revealing three layers of cooked beef pieces mixed with melted yellow cheddar cheese and small chunks of red bell pepper inside a toasted, golden-brown tortilla. The top tortilla layer has a slightly crispy and spotted texture, with tiny green herb pieces sprinkled on it and around the quesadilla. In the blurred background, there is a white bowl containing red salsa on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Skirt Steak, diced into 1-inch pieces
1 Tbsp Vegetable Oil
2 Tbsp Taco Seasoning
1 Red Bell Pepper, diced
1 Yellow Onion, diced
1/4 cup Salsa
1 1/2 cups Cheddar Cheese, shredded
1 1/2 cups Monterey Jack Cheese, shredded
4 Flour Tortillas, burrito size

Instructions

Step 1: Heat the vegetable oil in a large skillet over medium heat.
Step 2: Place the diced skirt steak in an even layer in the skillet and sprinkle with taco seasoning. Sauté the steak for 1-2 minutes per side until lightly browned.
Step 3: Add the diced red bell pepper and yellow onion to the skillet. Cook with the steak for 5-7 minutes until the steak is cooked through and the vegetables are tender.
Step 4: Stir in the salsa to coat the steak and vegetables evenly. Cook for a few more minutes to meld the flavors, then remove the mixture from heat.
Step 5: Heat a griddle or cast iron skillet over medium-high heat.
Step 6: Place a tortilla on the griddle. Sprinkle a small amount of both cheeses on one half of the tortilla, then layer some of the steak and vegetable mixture on top. Add more cheese over the filling, then fold the tortilla in half to create a half-moon shape.
Step 7: Cook the quesadilla for 1-2 minutes per side until the tortillas are golden brown and the cheese melts, flipping carefully to avoid spilling the filling.
Step 8: Remove the quesadilla from the skillet, transfer to a cutting board, slice into wedges, and serve warm.

Tips & Variations

For extra flavor, marinate the steak briefly in lime juice and garlic before cooking.
Swap skirt steak for chicken or use a vegetarian filling with sautéed mushrooms and beans.
Add sliced jalapeños or a dash of hot sauce for some spice.
Use a mix of cheeses like pepper jack or queso fresco for a different twist.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a toaster oven to keep the tortillas crisp. Avoid microwaving to prevent sogginess.

How to Serve

A close-up view of a folded quesadilla with two visible layers of crispy, light brown toasted tortilla with charred spots on top, filled thickly with dark brown cooked beef pieces mixed with melted orange cheddar cheese and small bits of red bell peppers, garnished with a few scattered green herbs. In the background, there is a white bowl of red salsa and some diced red peppers on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of steak?

Yes, flank steak or sirloin can be good substitutes, but skirt steak is preferred for its flavor and tenderness when diced.

How do I prevent the quesadillas from falling apart?

Make sure to use enough cheese as it acts like a glue when melted. Also, avoid overfilling and cook on medium heat to help the tortilla seal and crisp properly.