Are you ready to take your Mexican food game up a notch with the best steak fajita quesadilla recipe? Loaded with juicy skirt steak, charred bell peppers, and layers of melted Monterey Jack, how can you possibly resist?
The true hero of this killer steak quesadilla recipe? FAGE Sour Cream whipped into a tangy Chipotle Lime Sour Cream sauce on the side. Why do I love this sour cream? It’s rich, creamy, and just downright addictive—with the perfect amount of tang. And, for that extra peace of mind that we all crave these days, it’s Non-GMO Project Verified and made with all-natural ingredients.
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With this dreamy sour cream cooling off the heat, these meaty, cheesy quesadillas are total winners, guaranteed to please your crew–big or small. So, let’s dive in and walk through the steps of transforming simple ingredients into an epic dish with big flavors.
Why You’ll Love These Steak Fajita Quesadillas
The steak fajita quesadilla is one of those (so freakin’!) delicious recipes that will soon become a family favorite. There’s nothing like some sizzling fajita veggies paired with perfectly seasoned steak and lots of cheese, making each bite explode with flavor.
Another favorite thing about the steak fajita quesadilla? It’s quick and perfect for a weeknight dinner. This easy meal will satisfy your taste buds and everyone in the whole family—even the picky eaters.
If chicken quesadillas are your obsession, don’t miss out on Grilled Chicken Fajita Quesadilla, Buffalo Chicken Quesadilla, Chicken Bacon Ranch Quesadilla. If you want to stick with beef, try the Cheesesteak Quesadilla. Another fave of mine is the Loaded Pulled Pork Quesadillas.
Delicious Quesadilla Ingredients RoundUp
Here’s what you’ll need to grab from the grocery store to make the best steak quesadillas.
- Steak – You’ll need to get some skirt steak or hanger steak, your favorite steak rub, and canola oil (or some olive oil).
- Fajita Veggies – While you’re in the produce section, grab a medley of yellow, orange, and red bell pepper (or green bell pepper), a red onion, and some jalapeños.
- Quesadilla – To build the masterpiece, you’ll also need some Monterey Jack cheese and some large flour tortillas.
- Chipotle Lime Sour Cream – The FAGE Sour Cream gets mixed with some chipotle puree, fresh lime juice, and a pinch of kosher salt.
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Never underestimate the power of lime juice!
When seasoning your steak for the fajita quesadillas, consider adding a splash of lime juice to the mix. The acidity in the lime juice acts as a natural tenderizer, breaking down the fibers in the meat and making it extra juicy and flavorful. Let it mingle with the spices in the fridge for about 15-20 minutes. This quick marinade infuses the meat with tangy flavor while tenderizing it, creating the perfect texture for your steak fajita quesadilla!
How to Make the Steak Fajita Quesadilla
First, get your grill prepped to medium-high heat, around 375F. While it’s heating, rub those skirt steaks down with a little canola oil, steak rub, or even some taco seasoning if that’s what you’ve got on hand. Let the steaks chill in the fridge while you’re prepping the rest.
When your grill’s ready, throw on the steaks and cook them for about 4-5 minutes on each side until they hit 120F for that perfect medium-rare. Once done, pull them off and let them rest—always key for juicy steak. After a couple of minutes, slice into thin strips or cubes.
Next up for the steak fajita quesadilla recipe, grab a large skillet (a cast iron skillet if you’ve got it) and set it on medium-high heat. Add a little bit of canola oil to that clean skillet, then toss in the bell peppers, red onion, and jalapeños. Let them cook until softened—about 5-7 minutes for that nice fajita-style char. Remove from heat and set aside.
Now, wrapping up the quesadilla! Wipe out your skillet, then place a large flour tortilla down. Let one side get golden brown, then flip it. Add a generous layer of shredded Monterey Jack, followed by some steak slices, and that fajita veggie mix. Fold the tortilla in half, pressing gently to get that crispy, cheesy edge. Let it cook until golden brown and all that cheese melts.
Last but not least, serve these delicious quesadillas with a side of the FAGE Chipotle Lime Sour Cream. Just mix FAGE Sour Cream with chipotle puree, fresh lime juice, and a pinch of salt. This dip is next-level, adding a tangy, smoky hit that ties the whole thing together.
What to Serve with the Steak Fajita Quesadilla
These steak fajita quesadillas can hold their own, but if you’re feeling the sides, go for some pico de gallo, avocado slices, or even a side of cilantro rice. Toss in some grilled corn or a fresh green salad for a full spread!
More Fajita Style recipes
Leftovers & Reheating Instructions
If you have leftover quesadillas, the best way to save them is to wrap them tightly in plastic wrap or place them in an airtight container. They’ll keep in the fridge for up to 3 days. To reheat, toss them on a hot pan or in an electric griddle for a couple of minutes on each side until crispy again. Avoid the microwave if you want to keep that golden brown crisp.
FAQs
Absolutely. Flank steak, ribeye steak, New York steak, or even some filet mignon (if you’re feeling fancy) will work great. The best steak for this is anything that cooks up juicy and slices into thin strips.
Yes, you can. Greek yogurt will give you an even tangier sauce but still pairs perfectly with the steak fajita quesadilla.
While Monterey Jack is a classic, feel free to try a Mexican cheese blend, pepper jack, or even cheddar for an extra layer of flavor. The key is to use a cheese that melts well for that oozy, cheesy center.
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Steak Fajita Quesadilla
Ingredients
Steak:
- 2-3 Skirt Steaks or Hanger Steaks
- 1 cup Steak Rub
- Canola Oil as needed
Fajita Veggies:
- 4-5 medium Bell Peppers slices
- 2 Red Onions sliced
- 2 Jalapenos sliced
- Canola Oil as needed
Quesadilla:
- 4-5 cups Monterey Jack Cheese shredded
- 3-4 Large Tortillas
Chipotle Lime Sour Cream:
- 1 cup FAGE Sour Cream
- 2 medium Limes juiced
- 2 tbsp Chipotle Puree
- Kosher Salt to taste
Instructions
- In a bowl, mix together all the ingredients plus FAGE Sour Cream for the sour cream sauce. Keep chilled.
- Slather your steak with oil and generously season with salt, pepper and garlic powder or your favorite steak rub. Set in the fridge until ready to cook.
- Preheat a grill to medium-high heat (about 375F).
- Add the steaks to the grill to cook for 4-5 minutes per side or until 120F internal. Once done to your liking, then pull off and rest for a couple minutes. Then, slice into bite side bites.
- Add a skillet to the grill with a little oil. Once it is smoking hot, add the sliced veggies and saute until they are softened (about 4-5 minutes). Pull off and clean off your skillet.
- Add a tortilla to the skillet and cook one side then flip and top with a handful of shredded cheese. Add the steak and veggies to the tortilla, then fold it over to crisp up. Cook until the cheese is melted and the tortilla is crispy.
- Serve with the FAGE Chipotle Lime Sour Cream sauce on the side. Enjoy!
