Steak Fajita Quesadilla

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This Steak Fajita Quesadilla combines the rich, meaty flavor of a steak with the vibrant colors and bold flavors of fajita vegetables, all wrapped up in crispy, cheesy tortillas.

Steak Fajita Quesadilla

Steak Fajita Quesadillas

Steak with peppers and onions sizzling on cast iron; just thinking of the hot steaming platter at our favorite Mexican restaurant makes my mouth water. I can almost smell those fajitas!

Steak or chicken fajitas are frequently my go-to order whether we’re dining out or ordering take-out. And thanks to the massive portions, I almost always have leftovers.

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Knowing how much we enjoy quesadillas, it shouldn’t surprise you that I often layer leftover fajitas into cheesy quesadillas. However, you can make your own steak fajita quesadillas at home quite easily.

Steak Fajita Quesadilla open face quesadilla in skillet with cheese onions and peppers

Fajita Quesadilla

It doesn’t require a large portion of steak to make a hearty quesadilla. I used just a few leftover steak bites for this recipe. Add a few sauteed peppers and onions and sandwich it all between cheese and buttery tortillas. It is steak fajita quesadilla time!

Quesadilla assembly is a straightforward process. Start by placing your buttered tortilla in a pre-heated skillet. Add a layer of freshly shredded cheese and top with peppers, onions, and steak slices.

If you’re lucky enough to have some leftover mushrooms, definitely add them. I made buttered steak bites with mushrooms the other night and happily turned the leftovers into these quesadillas.

Steak Fajita Quesadilla open face quesadilla in skillet with cheese onions, peppers and steak

Top the meat and vegetables with a second layer of cheese. Two layers of cheese are fundamental; as the cheese melts it helps contain all the meat and vegetables when flipping the quesadilla and serving it.

Add the second tortilla and keep your heat on medium to medium-high. If the pan is too hot it will scorch the tortilla. While you can certainly cook your quesadilla at a super low temperature, it will take a long time. And if you’re like me? It will feel like forever when you are hungry.

After cooking, feel free to skip the plate and serve the quesadilla on your cutting board. Cutting a hot quesadilla into manageable pieces is simple with a pizza cutter or a long chef’s knife.

Steak Fajita Quesadilla quartered with a checked cloth

Beef Fajita Quesadilla

To make this recipe you will need the following ingredients:

Steak Fajita Quesadilla grilled with sour cream

Quesadillas have been well-established as a family favorite for easy meals and for snacking too. Lucky for all of us, there are endless variations.

Melted cheese and crispy, buttery tortillas filled with taco filling are beyond delicious combinations.

Cheese-filled quesadillas with buttery, crispy edges and stuffed with filling black bean and corn quesadillas are snacking perfection.

Vegetable Quesadillas are truly an awesome thing, my friends. Trust me, just try cheese and roasted vegetables between buttery crisp tortillas.

Steak Fajita Quesadilla grilled with sour cream

Steak Fajita Quesadilla

This Steak Fajita Quesadilla combines the rich, meaty flavor of a steak with the vibrant colors and bold flavors of fajita vegetables, all wrapped up in crispy, cheesy tortillas.
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Servings: 1


  • 2 8-10" flour tortillas
  • 1 teaspoon butter
  • ½ cup freshly shredded Mexican blend cheese (see note below for alternative cheese options)
  • cup cooked steak sliced very thin and chopped bite-size
  • cup sauteed bell peppers and onions


  • Lightly butter one side of each tortilla. Place one tortilla in a hot skillet over medium-high heat. Layer half of the cheese, the steak, peppers and onions on the tortilla. Top with the remaining cheese. Place the second tortilla on top and cook for a minute or two.
  • When the cheese is melting and the tortilla facing the skillet begins to brown, use a large spatula to carefully flip the tortilla over and cook on the second side for a few minutes.
  • When everything has melted together and the tortillas are golden and crisp, remove the quesadilla from the skillet and slice it into wedges. Serve warm.


Mozzarella, cheddar, Colby jack, and Pepper jack cheeses will all work well in this recipe.


Calories: 798kcal · Carbohydrates: 41g · Protein: 52g · Fat: 48g · Saturated Fat: 24g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 17g · Trans Fat: 0.2g · Cholesterol: 160mg · Sodium: 933mg · Potassium: 714mg · Fiber: 5g · Sugar: 3g · Vitamin A: 4522IU · Vitamin C: 8mg · Calcium: 489mg · Iron: 6mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
Steak Fajita Quesadilla quartered on white plate with checked cloth

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