Steak Quesadilla Recipe

Overhead shot of a plate of steak fajita quesadillas, with a side of guac and a side of cilantro lime rice.

5 from 2 votes

My Steak Quesadilla Recipe combines sautéed skirt steak with peppers, onions, a black bean mixture, cheese, and tortillas. Serve these with chunky guacamole and cilantro lime rice for a complete Tex-Mex dinner!

Prep Time20 mins

Cook Time25 mins

Course: Appetizer, Main Dish

Cuisine: American, Mexican

Keyword: chunky guacamole, cilantro lime rice, steak fajita quesadillas

Servings: servings

Calories: 371kcal

Author: Sue Ringsdorf

Ingredients

For the steak:

3/4 pound skirt steak - sliced into strips against the grain
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 Tablespoons olive oil

For the onions and peppers:

1 Tablespoon olive oil
1/2 medium yellow onion - sliced thin
1/2 medium green bell pepper - sliced thin
1/2 medium yellow bell pepper - sliced thin

For the beans:

15 oz. black beans - rinsed and drained
2 whole chipotle peppers - diced
2 Tablespoons salsa

To assemble and cook:

4 oz. shredded Mexican cheese
6 taco sized tortillas - I use carb balance

Serve with:

chunky guacamole
cilantro lime rice

Instructions

For the steak:

Slice the skirt steak into thin strips, against the grain. Season with garlic powder, cumin, salt, and pepper.
In a large cast iron skillet, heat a tablespoon of olive oil over medium high heat. Add the steak, and cook until cooked to your desired doneness, moving the steak around in the skillet occasionally. Remove from heat and let rest.

For the peppers and onions:

Wipe the skillet clean, and add another tablespoon of olive oil over medium high heat. Add the thinly sliced onions and peppers, and cook until softened, approximately 5-6 minutes. Remove from heat.

For the beans:

Rinse and drain the beans in a colander. Pour them in a mixing bowl, and add the diced chipotle peppers and a couple tablespoons of prepared salsa. Mash with a fork (or a potato masher) until everything is well combined.

To assemble and cook:

Take a tortilla, spread about 1/3 of the bean mixture over top, smoothing out to all areas. Add about 1/3 of the steak and 1/3 of the peppers and onions. Then add some shredded cheese on top, and cover with another tortilla. Repeat for the remaining two quesadillas.
Heat up a cast iron skillet (or other) to medium heat. Add some oil, and one of the quesadillas, being careful to not let any ingredients fall out. Cook until browned on one side, and then carefully flip to the other. Repeat with remaining two quesadillas.
Serve quesadillas with chunky guacamole and cilangro lime rice (from my blog)! Enjoy!

Nutrition