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steak quesadilla on a plate, from Shelf Cooking

Steak Fajita Quesadilla

This recipe is the perfect way to use up your steak fajita rice bowl leftovers! But don't worry, you can also make it from scratch and it's still just as good!
Prep Time 5 mins
Cook Time 10 mins
Resting Time 5 mins
Total Time 20 mins
Course Main Course
Cuisine Mexican
Servings 4 servings


  • Leftover steak fajita meat and veggies, diced
  • Rice (optional)
  • Beans (optional)
  • Tortillas
  • Shredded cheese
  • Cooking oil


  • Heat up your diced leftover steak and veggies in a microwave-safe dish or in a pan on the stove.
  • Heat 1 tsp cooking oil in a separate pan over medium heat.
  • Add cheese, beans, rice, fajita meat, and veggies to a tortilla. Top with additional cheese and another tortilla.
  • Cook over medium heat until the bottom tortilla is a golden-brown. Flip carefully and cook until all the cheese is melted and the other tortilla is a golden-brown.
  • Move to a plate and let sit for a couple of minutes before cutting.
  • Repeat however many times you need to! Add a little bit of cooking oil at a time if your pan starts sticking.
  • Serve with sour cream, guacamole, and salsa. Enjoy!


Did you know you can freeze quesadillas? Make them as normal, then allow to cool. Cut if you'd like, then wrap really well in foil and store in a freezer bag. Thaw overnight in the fridge, then reheat in the foil in the oven at 350° for 10-15 minutes or until heated through.
Keyword family-favorite, use leftovers, versatile