Sizzling Steak Fajita Quesadillas

Juicy sliced steak, smoky sautéed peppers and onions, and melted cheese folded into crispy golden tortillas, topped with creamy avocado.

Let's cook

1. Pat the steak dry and season generously on both sides with salt, pepper, cumin, smoked paprika, and garlic powder. Let it rest at room temperature for 10 minutes.
2. Heat a cast iron or heavy skillet over high heat with 1 tablespoon of oil. Sear the steak 3–4 minutes per side for medium, then transfer to a cutting board to rest for 5 minutes before slicing thinly against the grain.
3. In the same pan over medium-high heat, add another splash of oil and cook the sliced red pepper, green pepper, and onion with a pinch of salt, cumin, and chili powder for 5–6 minutes until softened and lightly charred.
4. While the vegetables cook, slice the avocado, season it with salt and a pinch of cumin, and set aside.
5. Lay two tortillas flat. Divide the shredded or sliced cheese across one half of each tortilla, pile on the steak strips and fajita vegetables, then fold each tortilla in half.
6. Wipe the skillet clean, add a small pat of butter over medium heat, and cook each quesadilla for 2–3 minutes per side, pressing gently, until golden and crisp with the cheese fully melted.
7. Slice each quesadilla into wedges and serve immediately with the sliced avocado alongside.