Steak Fajita Quesadilla and More - Pressure Cooker Fiesta
Juicy ribeye steak, sautéed peppers and onions, and gooey mozzarella cheese get perfectly grilled inside crispy flour tortillas for the ultimate steak fajita quesadilla made quick and easy in one skillet.
Equipment
- 1 Cast Iron Skillet Large
Ingredients
Main Ingredients
- 0.25 teaspoon Chili Powder
- 0.25 teaspoon Paprika
- 0.25 teaspoon Garlic Powder
- 0.25 teaspoon Onion Powder
- 0.25 teaspoon Black Pepper
- 0.5 teaspoon Salt
- 1.5 pound Ribeye Steak
- 1 tablespoon Oil
- 1 Green Bell Pepper sliced into strips
- 1 Small Red Onion sliced into strips
- 3 cups Shredded Mozzarella Cheese
- 3 Extra Large Flour Tortillas
Instructions
Instructions
- Mix chili powder, paprika, garlic powder, onion powder, black pepper, and salt in a small bowl.
- Rub the spice mix on both sides of the ribeye steak.
- Heat one tablespoon oil in a large skillet over medium-high heat. Add the steak and cook for 4-5 minutes per side or until desired doneness is reached.
- Remove steak and let it rest. In the same skillet, cook sliced green bell pepper and red onion for 5-7 minutes until softened and slightly charred.
- Slice the rested steak thin against the grain.
- Heat a clean skillet over medium heat and place one flour tortilla inside.
- On one half of the tortilla, spread ½ cup of cheese, then add sautéed veggies and sliced steak. Top with another ½ cup of cheese.
- Fold the tortilla over to create a half-moon shape or fold all sides inward to make a square.
- Cook until golden and crispy, then flip and cook the other side. Repeat with remaining ingredients.
- Slice into wedges and serve warm.
Video
https://youtube.com/watch?v=pcH7pKfKzlg%3Ffeature%3Doembed
Notes
You can use Monterey Jack or cheddar cheese instead of mozzarella. Also try different cuts of steak if ribeye isn’t available—NY Strip or sirloin are solid backup options.