Beef Mexican-inspired

Fajita Steak Quesadillas

Please note: Unless specially stated, all recipes are meant to be consumed by humans, not dogs like Cheddar :)

This steak has a great citrus-based marinade that makes for some tasty quesadillas! Makes about 4 quesadillas.


  • For the marinade:
  • Juice of 1 orange

  • Juice of 1 lime

  • 1 tablespoon paprika

  • 1/2 teaspoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon black pepper

  • 1 teaspoon onion powder

  • 1 and 1/2 teaspoon salt

  • 1 and 1/2 teaspoon brown sugar

  • 3 tablespoon oil

  • For the quesadillas:
  • 1 package (8) large, burrito-size tortillas

  • 1 red pepper, sliced

  • 1 orange pepper, sliced

  • 1/2 yellow onion, sliced

  • Cilantro, minced

  • 1 lime, cut into 4ths

  • Shredded monterey jack or pepperjack cheese (I usually get 2 8oz bags)

  • 1lb flank steak, cut into matchstick strips

  • Sour cream or salsa for serving


  • Mix all marinade ingredients in a small bowl. Combine flank steak and marinade ingredients into a sealed Ziploc bag or bowl. Refrigerate overnight. Return the bag to room temperature before going to the next step.
  • Heat a pan over medium heat. Empty your Ziploc (with the marinade) into the pan. Cook the steak to your desired doneness, it should only take a few minutes. Using a slotted spoon, remove the meat from the pan onto a plate. Leave any remaining liquid in the pan.
  • Using the same pan, add the chopped onions and peppers. Saute until the peppers and onions are soft. Remove the pan from heat and let cool slightly.
  • Time to assemble your quesadillas. Start with a tortilla and add a layer of shredded cheese. Add steak and onion/pepper mix. Top with cilantro, lime juice, and more cheese as desired.
  • Bake the quesadillas in an oven preheated to 400 degrees F for 10 minutes. Let cool slightly, then cut into 6 pieces and serve with salsa or sour cream.

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