How To Feed A Loon

menu icon
subscribe
search icon

Steak Fajita Quesadilla

Published: by · This post may contain affiliate links

Jump to Recipe Jump to Video Print Recipe

This steak fajita quesadilla is packed with tender, seasoned steak, sautéed onions, and plenty of melty cheese, all folded into a golden, crispy tortilla. It’s an easy, satisfying meal that’s even better when served with homemade pico de gallo and best‑ever guacamole for dipping or topping.

A stack of six steak fajita quesadillas that have been cut in half, revealing the steak, caramelized onions, and melty Monterey Jack cheese.
Jump to:

🥩 The Ingredients

This quesadilla layers boldly marinated and seasoned grilled steak with melty cheese and caramelized onions inside a crispy, golden tortilla, then finishes with fresh, classic toppings for the perfect balance of flavor and texture. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Steak Fajita Quesadilla on a grey wooden background including skirt steak, lime juices, cilantro, garlic, oil, seasoning, tortillas, shredded cheese, onion slices, guacamole, and pico de gallo.

📝 Ingredient Notes with Substitutions and Variations

  • Steak: Skirt steak delivers the most authentic fajita flavor, but flank steak or flat iron steak works well if needed.
  • Marinade: A citrus‑forward marinade keeps the steak tender and flavorful; if short on time, even 30 minutes makes a difference.
  • Fajita Seasoning: Homemade seasoning allows you to control the salt and heat, but a good store‑bought blend can be used in a pinch.
  • Cooking Fat: Pork lard adds classic depth to the onions, though vegetable and avocado oil are great alternatives.
  • Cheese: Monterey Jack melts beautifully; pepper jack adds a little heat, while a blend with mozzarella creates extra stretch.
  • Tortillas: Burrito‑size flour tortillas are easiest to fill and fold, but standard flour tortillas work for smaller portions.
  • Heat Level: Adjust the spice by adding more red pepper flakes to the marinade or serving with a spicy salsa.
  • Serving Variations: Turn these into quesadilla wedges for sharing or make them heartier by adding sautéed bell peppers.

See the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips & Tricks

  • Marinate for flavor, not too long: A few hours is ideal; avoid overnight marinating with citrus, which can break down the steak too much.
  • Bring the steak to room temperature before grilling so it cooks evenly and stays juicy.
  • Grill hot and fast: High heat gives you a flavorful sear while keeping the steak tender.
  • Slice the steak against the grain for the most tender bite.
  • Cook the onions low and slow to develop sweetness without burning.
  • Use freshly shredded cheese, so it melts smoothly and evenly.
  • Don’t overfill the tortilla, which makes flipping harder and prevents crisping.
  • Cook quesadillas in a little oil rather than dry for extra‑crispy, golden tortillas.
  • Let the quesadilla rest briefly before slicing so the filling stays in place.

👩🏼‍🍳 How to Prepare Steak Fajita Meat

A person using a whisk to mix the marinade for a steak fajita quesadilla.
  1. Step 1: In a medium-sized bowl, add all of the marinade ingredients and whisk to combine.
A person pouring a cilantro and lime marinade into a freezer baggie holding a skirt steak.
  1. Step 2: Place the skirt steak in a large freezer baggie (or in a shallow dish), and pour the marinade over it. Seal (or cover the dish) and chill for 2 to 4 hours.
A person sprinkling fajita seasoning over the surface of an uncooked marinated skirt steak that is resting on a large white platter on a cutting board.
  1. Step 3: Put together the fajita seasoning (or use purchased) and sprinkle all over the marinated steak (after being removed from the baggie or dish).
A close-up view of marinated skirt steak being grilled on a gas grill.
  1. Step 4: Grill over direct heat for about 5 minutes per side.
A close-up view of a person using a large fork and chef's knife to slice freshly grilled fajita steak on a wooden cutting board.
  1. Step 5: Slice against the grain and then cut into bite-sized pieces.
A person pouring a small amount of soy sauce over sliced onions that are being sautéed in a small black cast-iron skillet on a gas stove.
  1. Step 6: While the steak is chilling, sauté the onion slices with pork lard (or oil) and a splash of soy sauce until very tender and lightly browned, about 20 to 25 minutes

Expert Tip

For the most tender steak fajita meat, grill the steak quickly over high heat and let it rest for a few minutes before slicing thinly against the grain, which shortens the muscle fibers and keeps each bite juicy.

👨‍🍳 How to Make a Steak Fajita Quesadilla

A person placing shredded Monterey Jack cheese on one side of a large flour tortilla that is in a large non-stick skillet on a gas stove.
  1. Step 1: Heat a splash of vegetable oil in a large non-stick skillet. Place the tortilla in the skillet and add half a cup of shredded cheese on one half of it.
A person using a fork to place caramelized onions over slices of grilled steak fajita on top of shredded cheese on one half of a flour tortilla in a non-stick skillet.
  1. Step 2: Add a layer of the cooked steak fajita meat and a thin layer of the caramelized onions.
A person placing shredded Monterey Jack cheese over the top of sliced steak fajita meat, caramelized onions, and more melty cheese on a flour tortilla in a skillet over a gas flame.
  1. Step 3: Top with a little more shredded cheese.
A person using a fork to press down one side of a flour tortilla that has been folder over steak fajita meat, caramelized onions, and cheese to for a taco-shaped quesadilla.
  1. Step 4: Fold the tortilla over and press it into the cheese.
A large steak fajita quesadilla that is being lightly browned in a large non-stick skillet with a little oil over a gas flame.
  1. Step 5: Cook on both sides until lightly browned and the cheese is melty.
A person using a large chef's knife to cut a freshly prepared steak fajita quesadilla into thirds on a large wooden cutting board.
  1. Step 6: Cut into thirds and serve at once.

Expert Tip

For easier skillet handling, fold a large tortilla over the filling into a taco‑shaped half‑moon and cook until crisp, then cut into thirds; for classic wedges, use fajita‑size tortillas and carefully flip the whole quesadilla to create six evenly browned, perfectly sliced triangles. This is how we prepare our Best-Ever Chicken Quesadilla.

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

What cut of steak works best for Steak Fajita Quesadilla?

Skirt steak is ideal because of its bold flavor and tender texture when sliced properly, though flank steak, flap steak, or flat-iron are all good alternatives.

Can Steak Fajita Quesadilla be made ahead of time?

The components can be prepared in advance, but assembling and cooking just before serving gives the best texture.

How do I keep Steak Fajita Quesadilla from getting soggy?

Make sure the fillings aren’t overly wet, and cook the quesadilla in a lightly oiled skillet until crisp and golden.

Can Steak Fajita Quesadilla be cooked on the stovetop instead of grilled?

Yes, the steak can be cooked in a hot skillet or grill pan with great results.

What cheese melts best in a Steak Fajita Quesadilla?

Cheeses that melt smoothly, such as Monterey Jack or a mild pepper jack, work best.

Can Steak Fajita Quesadilla be made spicier?

Increase the heat by adding extra red pepper flakes, spicy seasoning, or serving with a hot salsa. Or, sauté the onions with chopped fresh jalapeños or serrano peppers

🌮 Other Classic Tex-Mex Favorites

Ready to make the best quesadilla this side of San Antonio? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A stack of three freshly prepared fajita steak quesadillas sitting on a wooden cutting board next to a small bowl filled with homemade guacamole.

Steak Fajita Quesadilla

This steak fajita quesadilla is filled with boldly marinated, perfectly grilled steak, melty cheese, and caramelized onions, all tucked inside a crispy, golden tortilla and served with fresh, classic toppings.
No ratings yet
Print Pin Rate
Course: Appetizer / Entree
Cuisine: Tex-Mex, Mexican
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 4
Calories: 487kcal
Author: Kris Longwell

Video

Equipment

  • Gas, charcoal, or electric grill see NOTES for alternatives
  • 1 Large skillet (12-inch) preferably non-stick

Ingredients

For the Marinade and Steak Fajitas

  • ½ cup lime juice
  • 3 cloves garlic minced
  • 3 tablespoon cilantro fresh, chopped
  • 2 tablespoon vegetable oil
  • ½ teaspoon red pepper flakes
  • 1 lb skirt steak

For the Fajita Seasoning

  • 1 tablespoon cornstarch
  • 2 teaspoon chili powder
  • 1 tablespoon salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cayenne

For the Caramelized Onions

  • 2 large onions yellow or white, thinly sliced
  • 2 tablespoon pork lard or vegetable oil

For the Quesadillas

  • vegetable oil for lightly browning the quesadillas
  • 2 flour tortillas burrito size
  • 2 cups Monterey Jack cheese shredded, preferably from a block
  • fresh pico de gallo for serving
  • sour cream for serving
  • homemade guacamole

Instructions

Marinate the Steak

  • Mix together the ingredients for the marinade in a medium-sized bowl. Place the steak in a large freezer baggie or a shallow dish and pour the marinade over it. Seal the baggie (or cover the dish) and refrigerate for at least 30 minutes, or even better, 2 to 3 hours (no more than 4 hours).
    ½ cup lime juice, 3 cloves garlic, 3 tablespoon cilantro, 2 tablespoon vegetable oil, ½ teaspoon red pepper flakes, 1 lb skirt steak
  • Meanwhile, combine the fajita seasoning in a small bowl. Cover and set aside.
    1 tablespoon cornstarch, 2 teaspoon chili powder, 1 tablespoon salt, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground cumin, ¼ teaspoon ground cayenne

Grill the Seak and Prepare the Quesadillas

  • Add the pork lard (or vegetable oil) to a medium skillet over medium heat. Add the onions and sauté for 15 minutes. Stir in the soy sauce, and sauté for another 10 to 15 minutes, until very soft and starting to darken. Set aside (this can be done up to 1 day in advance).
    2 large onions, 2 tablespoon pork lard
  • Remove the steak from the marinade, shaking off excess. Discard the marinade.
  • Liberally sprinkle the steak all over with the fajita seasoning.
  • Prepare your grill for direct heat. Add the skirt steak over direct heat and cook for about 5 minutes per side, or until an internal temperature of 135 to 140°F for medium. Remove from the grill and let the meat rest on a cutting board for 5 to 10 minutes. Slice the meat into thin strips, against the grain. If desired, cut the strips into smaller bite-sized pieces. Set aside.
  • Preheat oven to 225°F.
  • Heat about 1 tablespoon of oil in a large skillet, preferably non-stick, over medium heat. Place a tortilla in the skillet and spin it around to fully coat the underside with the oil. Place about ½ cup of shredded cheese on one half of the tortilla. Top that with a layer of the chopped steak fajita meat. Spoon on a thin layer of caramelized onions. Top with ¼ cup of cheese. Fold the other half of the tortilla over and cook until the underside is brown and starting to crisp up.
    vegetable oil, 2 flour tortillas, 2 cups Monterey Jack cheese
  • Flip the quesadilla (it will resemble a large soft flour taco) and cook until browned on the other side. Keep warm in the oven (on a baking sheet) while you prepare the other quesadilla.
  • Use a sharp knife (or pizza cutter) to cut the quesadillas into three triangles. Serve at once with sour cream, pico de gallo, and guacamole.
    fresh pico de gallo, sour cream, homemade guacamole

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Seasoning & Salt: If using a store‑bought fajita seasoning, check whether it contains salt before adding extra; our homemade fajita seasoning already includes salt.
  • Marinating Time: A few hours is ideal for flavor without compromising texture; avoid overnight marinating due to the lime juice.
  • Cheese Tip: Shred cheese fresh for the smoothest melt and best coverage.
  • Steak Slicing: Always slice the steak thinly and against the grain for maximum tenderness.
  • Skillet Cooking: Use a little oil in the skillet to achieve a crispy, golden tortilla.
  • Heat Level: Adjust spice to taste by increasing or decreasing the red pepper flakes or serving with a spicier salsa.
  • Serving Timing: Quesadillas are best served immediately while the tortillas are crisp and the cheese is fully melted.

Nutrition

Calories: 487kcal | Carbohydrates: 21g | Protein: 41g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 122mg | Sodium: 2294mg | Potassium: 601mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1153IU | Vitamin C: 16mg | Calcium: 486mg | Iron: 4mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

More Mexican / Tex-Mex / Cal-Mex

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating