Steak & Pepper Quesadilla Recipe

steak and pepper quesadilla
steak and pepper quesadilla

Steak & Pepper Quesadilla Recipe

Course lunch
Cuisine Mexican


  • 1 lb Skirt steak
  • 2 tbsp Olive oil
  • Salt to taste
  • Pepper to taste
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1 Onion (Sliced)
  • 4 cloves Garlic (Sliced)
  • 3 Bell peppers (Sliced)
  • 1 Jalapeno pepper (Sliced)
  • 1 tbsp Butter
  • 4 Siete Grain Free tortillas
  • 2 cups Mexican blend cheese
  • Guacamole
  • Greek yogurt
  • Salsa


  • Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
  • Cook on high heat for roughly 3 minutes each side, for medium-rare.
  • Let the steak rest for 10 minutes.
  • While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
  • Slice the steak into strips.
  • Mix the steak into the pepper mix. Remove from heat and set aside.
  • In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
  • Flip the quesadilla over and cook the other side until it’s golden.
  • Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
  • Serve immediately with a dollop of Greek yogurt, salsa, and guacamole.