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99% would make again

Steak Fajita Quesadillas

by Robin Broadfootfeatured in 7 Loaded Cheesy Quesadillas


for 4 servings

  • 1 lb skirt steak (455 g)
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 onion, sliced
  • 4 cloves garlic, sliced
  • 3 bell peppers, sliced
  • 1 jalapeño pepper, sliced
  • 1 tablespoon butter
  • 4 large tortillas
  • 2 cups mexican blend cheese (200 g)
  • guacamole
  • sour cream
  • salsa

Nutrition Info

Shop ingredients with
    Calories 737
    Fat 43g
    Carbs 34g
    Fiber 2g
    Sugar 7g
    Protein 51g

Estimated values based on one serving size.


  1. Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
  2. Cook on high heat for roughly 3 minutes each side, for medium-rare.
  3. Let the steak rest for 10 minutes.
  4. While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
  5. Slice the steak into strips.
  6. Mix the steak into the pepper mix. Remove from heat and set aside.
  7. In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
  8. Flip the quesadilla over and cook the other side until it’s golden.
  9. Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
  10. Serve immediately with sour cream, salsa, and guacamole.
  11. Enjoy!