Fajita Beef Quesadillas Recipe

Prepare and Marinate Steak

Place thinly sliced steak in a bowl. Add 2 tbs olive oil, 1 tbs lime juice, minced garlic, ground cumin, chili powder, smoked paprika, 1 tsp salt and 1 tsp black pepper. Toss to coat thoroughly. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Cook Steak

Heat a large heavy skillet or cast-iron pan over high heat until smoking-hot. Add a light drizzle of oil if pan is dry. Add steak in a single layer (work in batches if needed). Sear without moving for 1 minute, then stir and continue cooking 1–2 more minutes until just cooked through and browned at the edges. Remove steak to a plate and tent with foil to rest for 5 minutes, then slice into bite-sized strips if needed.

Cook Peppers and Onions

While the steak rests (or before cooking steak, if preferred), heat a skillet over medium-high heat and add 1 tbs olive oil. Add sliced onion and bell peppers, season with 0.5 tsp salt and 0.25 tsp black pepper. Sauté, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes. Remove from heat and keep warm.

Combine Veggies with Steak

Return the rested steak to the pan with the cooked peppers and onions and toss briefly to combine and reheat, about 1 minute. Taste and adjust seasoning if necessary.

Assemble Quesadillas

Lay out 1 flour tortilla on a work surface. Sprinkle about 1/2 cup shredded cheese over half the tortilla (covering to the edge). Top the cheese with about 1/4 of the beef-and-veggie mixture (roughly 1/2 to 3/4 cup), then sprinkle another 1/4 cup cheese over the filling to help it stick. Fold the empty half of the tortilla over the filled half to form a semicircle. Repeat with remaining tortillas and filling.

Cook Quesadillas

Heat a large nonstick or cast-iron skillet over medium heat. Add a small amount of butter or neutral oil (about 1/2 tbs per quesadilla). Place one assembled quesadilla in the pan and cook until the bottom is golden brown and crispy, about 2–3 minutes. Carefully flip with a spatula and cook the second side until golden and the cheese is fully melted, another 2–3 minutes. If using a lid, cover for 30–60 seconds after flipping to help cheese melt. Transfer to a cutting board and let rest 1 minute before slicing into 3 wedges. Repeat with remaining quesadillas.

Serve quesadillas hot with sour cream, pico de gallo or salsa, chopped cilantro, lime wedges and pickled jalapeños on the side. Squeeze lime over wedges just before eating.