Steak Fajitas Quesadillas

We love everything about these easy Steak Fajita Quesadillas. This recipe is so delish I could eat these every night!

It is very possible to get restaurant quality steak fajita right in your own kitchen! Throw together a marinade from ingredients you already have in your fridge and pantry and your choice of steak.

HOW TO MAKE FAJITAS:

1. Choose your meat: For this recipe you will want 1 1/2 – 2 pounds of one of Steak (flank, rump or skirt steak)

2. Make Fajita Marinade: Mix soy sauce, Worcestershire sauce, oil, orange juice, lime juice, garlic cloves, beef Bouillon powder, garlic powder, onion powder, ground cumin, chili powder, dried oregano, smoked paprika in a gallon size resealable bag. Add meat, seal bag and toss to coat. Refrigerate for 30 minutes or up to 24 hours.

3. Cook meat. Cook steak on a very hot skillet or grill pan for a few minutes on each side, flipping only once steak is medium rare, about 3-5 minutes.

4. Cook fajita vegetables. Cut bell peppers (any color), onion (red or yellow) and season with salt, pepper, and oil. Cook on a very hot skillet or grill pan for a few minutes until tender. Remove meat and veggies to a plate, cover with tinfoil and allow to rest.

5. Assemble Fajitas Quesadillas heat another skillet with butter and place a tortilla down. To half the tortilla layer cheese meat cheese fold over and flip to cook both sides until golden brown.

MAKE AHEAD AND FREEZING INSTRUCTIONS:

To freeze: Chop the vegetables and meat and freeze separately in a freezer safe bag for 2-3 months. Thaw in refrigerator overnight and continue with step 3 of the recipe.

Steak Fajita Quesadillas

cryskitchen

We love everything about these easy Steak Fajita Quesadillas. This recipe is so delish I could eat these every night!

5 from 1 vote

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Course Appetizer, Main Course, Snack

Cuisine American, Mexican

Ingredients

  

• 1-2 pounds of steak of choice cut into strips
• The Marinade:
• 1-2 Tablespoons of Soy Sauce
• 1-2 Tablespoons Worcestershire Sauce
• 1/4 cup olive oil
• 1/4 cup orange juice
• 2 tablespoons lime juice juice of 1 lime
• 2-3 Garlic Cloves crushed or minced
• 1-2 Tablespoons beef Bouillon powder
• 1-2 Tablespoons garlic powder
• 1-2 Tablespoons onion powder
• 1-2 teaspoons ground cumin
• 1-2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• The Quesadillas:
• 2 tablespoons cooking oil of choice
• 1 onion sliced or chopped sliced or chopped
• 1 green bell pepper
• 1 red bell pepper sliced or chopped
• any other veggies you like in your fajitas mushrooms, tomatoes, etc
• 1-2 cups Quesadilla cheese or cheese of choice
• 4-8 burrito size flour tortillas
• 1-2 tablespoons butter

Instructions

 

• place steak into a food safe resealable bag or large mixing bowl then add all marinade ingredients and toss and combine well.
• seal bag and place in refrigerator for 4-24 hours.
• remove meat from fridge at least 20-30 minutes before cooking to allow it to come to room temperature
• prepare veggies
• heat a skillet with 2 TBS oil just until it begins to smoke
• add all the contents of the marinade bag to your skillet (remove the garlic is optional)
• and brown for 3-4 minutes
• add veggies and continue to cook until veggies are tender set aside
• heat another skillet with butter and place a tortilla down
• to half the tortilla layer cheese meat cheese fold over and flip to cook both sides until golden brown
• Cut into triangles
• serve warm
• Let's eat,
  

Notes

You will need to marinade for at least 4 hours to get the best flavor possible in the shortest amount of time the longer the better though so try for overnight 24 hours

YOU CAN MAKE AHEAD AND FREEZE: Chop the vegetables and meat and freeze separately in a freezer safe bag for 2-3 months. Thaw in refrigerator overnight and continue with step 3 of the recipe.

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Keyword fajitas, quesadilla, steak

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