Description
These Chili Lime Steak Fajita Quesadillas combine tender marinated flank steak with sautéed peppers and onions, all melted together with gooey cheese inside a golden, crispy tortilla. Infused with zesty lime and smoky chili spices, this quick stovetop meal is perfect for a flavorful Mexican-inspired dinner or snack.
Ingredients
Scale
Steak Marinade
- 1 pound flank or skirt steak
- 2 tablespoons olive oil (divided)
- Juice of 2 limes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
Quesadilla Assembly
- 4 large flour tortillas (use gluten-free tortillas for gluten-free option)
- 2 cups shredded Mexican blend or cheddar cheese
- Fresh cilantro, for garnish (optional)
- Sour cream, for garnish (optional)
Instructions
- Make the marinade: In a medium bowl, whisk together lime juice, 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to create a flavorful marinade.
- Marinate the steak: Add the flank or skirt steak to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours to let the flavors infuse the meat.
- Cook the steak: Heat a large skillet or grill pan over medium-high heat and add the remaining 1 tablespoon of olive oil. Remove the steak from the marinade and cook it for 4–5 minutes per side until it reaches medium-rare to medium doneness as desired. Transfer steak to a cutting board and rest for a few minutes.
- Sauté the vegetables: In the same skillet, add the sliced bell peppers and onion. Sauté for 4–6 minutes until the vegetables are softened and slightly charred, adding a smoky sweetness.
- Slice the steak: Thinly slice the rested steak against the grain to ensure tenderness in every bite.
- Assemble the quesadillas: Lay out each flour tortilla and sprinkle ½ cup of shredded cheese onto one half. Layer sliced steak and sautéed vegetables over the cheese, then fold the tortilla in half to enclose the filling.
- Cook the quesadillas: Heat a skillet over medium heat and cook each quesadilla for 2–3 minutes per side. Cook until the tortilla is golden brown and the cheese inside is melted and bubbly.
- Serve: Slice quesadillas into wedges and garnish with fresh cilantro and sour cream if desired. Serve warm for a satisfying meal.
Notes
- For a gluten-free version, substitute regular flour tortillas with gluten-free tortillas.
- Leftover steak can be used as a shortcut or switch to chicken for a different protein.
- Add sliced jalapeños to the vegetable mix for extra spice.
- Serve with guacamole or salsa on the side for added flavor.
- Quesadillas reheat well in a skillet or air fryer for quick leftovers.
