01 -
In a small bowl, whisk together olive oil, lime juice, lime zest, and all the spices. Place the steak in a shallow dish or zip-top bag, then pour the marinade over it. Let it marinate for at least 30 minutes or up to 4 hours for deeper flavor.
02 -
Heat a large skillet or grill pan over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or longer to reach the desired doneness. Remove from heat and rest for 5 minutes before slicing thinly against the grain.
03 -
Using the same pan, add 1 tbsp olive oil over medium heat. Add the bell peppers and onions, seasoning with salt, black pepper, and garlic powder. Sauté for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
04 -
Heat a clean skillet over medium heat and melt a small amount of butter. Lay a tortilla in the skillet, then evenly layer on shredded cheese, cooked steak slices, and sautéed fajita veggies. Sprinkle with additional cheese and top with another tortilla. Cook for 2-3 minutes per side, pressing lightly, until golden and crispy.
05 -
Slice the crispy quesadillas into quarters. Serve with optional toppings like guacamole, sour cream, or salsa. Pair with Mexican rice or a fresh salad for a complete meal.