Beef Fajita Quesadillas Recipe

Prepare and Marinate Beef

Pat the steak dry and place on a cutting board. In a bowl combine 2 tbs olive oil, lime juice, soy sauce, chili powder, cumin, smoked paprika, minced garlic, 1 tsp salt and 1 tsp black pepper. Rub the marinade over both sides of the steak, cover and refrigerate for at least 20 minutes and up to 2 hours (longer will deepen flavor).

Cook and Rest Beef

Heat a heavy skillet or grill pan over medium-high heat until very hot. Sear the steak 3-5 minutes per side for medium-rare (internal ~130-135°F / 54-57°C) depending on thickness. Adjust time for desired doneness. Transfer steak to a cutting board and tent loosely with foil; rest 8-10 minutes so juices redistribute.

Slice Beef

After resting, slice the steak thinly against the grain into strips about 1/4-inch thick. Keep warm.

While the steak rests, heat 1 tbs olive oil in the same skillet over medium-high heat. Add sliced onions and bell peppers and cook, stirring occasionally, until softened and slightly charred in spots, about 6-8 minutes. Season with 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat and set aside.

If desired, add a squeeze of lime or a pinch of extra chili powder to the vegetables to brighten flavor. Keep warm with the sliced beef.

Assemble quesadillas just before cooking: Place a large tortilla on a work surface. Sprinkle 1/2 cup shredded cheese over half the tortilla, leaving a 1/2-inch border. Top cheese with a quarter of the sliced beef, a quarter of the sautéed peppers and onions, 1/2 tbs chopped cilantro and a few pickled jalapeño slices if using. Fold the tortilla in half to enclose the filling. Repeat to make 4 quesadillas.

Heat a clean skillet or griddle over medium heat and add a small pat of butter or 1/2 tbs oil. Cook each folded quesadilla 2-3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. Work in batches if needed, adding more butter/oil between quesadillas.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut each into 3 wedges. Sprinkle with remaining cilantro.

Serve warm with sour cream, salsa or pico de gallo and lime wedges on the side. Squeeze lime over wedges just before eating for extra brightness.

Leftovers: store cooled quesadilla wedges in an airtight container in the refrigerator up to 3 days. Reheat in a skillet over low-medium heat to re-crisp.