In collaboration with Beef Loving Texans on Behalf of the Beef Checkoff.

Elevate your Tex-Mex night with this Stacked Beef Fajita Quesadilla recipe. It’s a combination of marinated fajita meat, cheese, and tortillas. You also can’t go wrong with the cilantro cream sauce as the topping or dipping sauce. 

Tips for Stacked Beef Fajita Quesadilla Success

• Make sure you toast/warm the tortillas up before you create the stack. This will ensure that the bread doesn’t become soggy during the baking process.
• Marinate. Marinate. Marinate. Yes, that seems redundant, but it will help make the meat more tender. 
• Use FRESH vegetables instead of frozen.
• I used a springform pan to help keep all ingredients together while creating the stack.

Substitutions:

1. Swap out the top sirloin steak with flank steak or skirt steak. Both are lean cuts of beef that will be great in this dish. 
2. Incorporate your favorite vegetables into this dish like mushrooms, squash or eggplant.
3. Instead of making the cilantro cream sauce you can swap it with salsa or a green verde sauce.
4. Use corn tortillas instead of flour tortillas. Make sure they are also toasted before creating the stack. 

When cooking beef make sure that it reaches an internal temperature of at least 145 degrees F to reach medium rare. Check out Beef Loving Texans guide on how to best determine doneness when cooking all different types of beef. We also realize that many people have their own preference on how they like their meat. 

Share Your Creations with Me!

Did you make this Stacked Beef Fajita Quesadilla recipe? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes so I’ll be sure to see them. Enjoy!

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Stacked Beef Fajita Quesadillas

Yield: 6-8 servings

Prep Time: 10 minutes

Marinade Time: 30 minutes

Cook Time: 24 minutes

Total Time: 1 hour 4 minutes

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Ingredients

• 2 pounds top sirloin steak
• 12 fluid ounces lemon pepper marinade
• 2 teaspoons extra virgin olive oil
• ½ teaspoon fajita seasoning
• 8 ounces of bell pepper and onions sliced into thin pieces
• 6 tortillas warmed up
• 1 cup Colby jack cheese
• 1 cup Pepper Jack Cheese

Cilantro Cream Sauce

• 1 cup cilantro
• ¼ teaspoon minced garlic
• 1 cup sour cream
• Juice from ½ lime

Instructions

1. Preheat oven to 350 degrees F. 
2. Slice sirloin steak and place in a Ziploc bag along with lemon pepper marinade. 
3. Marinade for at least 30 minutes in the refrigerator. 
4. Cook meat for 4-5 minutes on medium-high heat. 
5. Remove the meat and place it on a plate. Discard the marinade. 
6. Add olive oil to a saute pan over medium heat. Add the vegetables and fajita seasoning and cook for 8-10 minutes or until tender. 
7. In a small bowl combine the two cheeses. 
8. Place a tortilla at the bottom of a springform pan. Top with ¼ cup of cheese. Then a layer of meat, ¼ cup of cheese. Repeat one more time. Add a sprinkle of cheese to the top of the tortilla. 
9. Bake in the oven for 10 minutes. 
10. Top with cilantro cream sauce. 

For Cilantro Cream Sauce

1. Add all ingredients to a food processor. Blend until smooth.
2. Pour sauce into a bowl and refrigerate until ready to use. 
3. Drizzle on top of Stacked Fajita Quesadillas.

Did you make this recipe?

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