Chili Lime Steak Fajita Quesadillas (Print-Friendly Version)

Juicy steak, peppers, onions, and cheese meld inside crisp tortillas for a bold, satisfying meal or appetizer.

# Ingredients:

→ Steak Marinade

01 - 450 g flank steak or skirt steak, trimmed and sliced against the grain
02 - 2 tablespoons extra-virgin olive oil
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 teaspoon finely grated lime zest
05 - 1 tablespoon freshly squeezed orange juice
06 - 1 teaspoon chili powder
07 - 0.5 teaspoon ancho chili powder
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon ground cumin
11 - 0.75 teaspoon fine sea salt
12 - 0.5 teaspoon ground black pepper
13 - 0.25 teaspoon red pepper flakes

→ Fajita Vegetables

14 - 1 large yellow onion, thinly sliced
15 - 1 red bell pepper, seeded and sliced
16 - 1 yellow bell pepper, seeded and sliced
17 - 1 green bell pepper, seeded and sliced
18 - 1 Fresno chili pepper, seeded and sliced
19 - 1 tablespoon extra-virgin olive oil
20 - 0.25 teaspoon garlic powder
21 - 0.25 teaspoon fine sea salt
22 - 0.25 teaspoon ground black pepper

→ Assembly

23 - 8 large (25 cm) flour tortillas
24 - 300 g shredded Mexican cheese blend or Monterey Jack
25 - 2 tablespoons unsalted butter

→ Optional Toppings

26 - Guacamole
27 - Sour cream
28 - Fresh salsa
29 - Fresh cilantro, chopped

# Steps:

01 - In a medium bowl, whisk together olive oil, lime juice, orange juice, lime zest, chili powder, ancho chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and red pepper flakes until fully combined. Add steak, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
02 - Remove steak from marinade and let excess drip off. Preheat a skillet or grill pan over high heat until nearly smoking. Sear steak for 4–5 minutes per side or until deep golden and cooked to preferred doneness. Rest for 5 minutes, then slice thinly against the grain.
03 - Heat olive oil in a large skillet over medium heat. Add sliced yellow onion, bell peppers, and Fresno pepper. Season with garlic powder, salt, and black pepper. Cook, stirring occasionally, for 5–7 minutes until vegetables are softened and edges caramelized.
04 - Wipe skillet clean and heat over medium. Melt a portion of butter, then lay down a tortilla. Sprinkle with a generous layer of cheese, followed by sliced steak and sautéed vegetables. Add another layer of cheese and top with a second tortilla. Press gently and cook 2–3 minutes per side until crisp and golden, repeating with remaining ingredients.
05 - Transfer finished quesadillas to a cutting board. Allow to cool briefly before slicing into wedges. Serve immediately with guacamole, sour cream, salsa, and chopped cilantro as desired.

# Notes & Tips:

01 - Let the steak reach room temperature before marinating for optimal flavor absorption.
02 - Caramelizing vegetables slowly over moderate heat yields the richest, sweetest results.
03 - Always slice beef thinly against the grain for maximum tenderness.
04 - Wrap leftover quesadillas tightly and refrigerate for up to three days; reheat in a skillet to maintain crispness.
05 - For a vegetarian version, substitute portobello mushrooms for steak.

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