Recipe by: Crys Vaughn @CrysKitchen
1-2 pounds of steak of choice ( cut into strips)
The Marinade: 1-2 Tablespoons of Soy Sauce 1-2 Tablespoons Worcestershire Sauce 1/4 cup olive oil 1/4 cup orange juice 2 tablespoons lime juice (juice of 1 lime) 2-3 Garlic Cloves crushed or minced 1-2 Tablespoons beef Bouillon powder 1-2 Tablespoons garlic powder 1-2 Tablespoons onion powder 1-2 teaspoons ground cumin 1-2 teaspoons chili powder 1 teaspoon dried oregano 1 teaspoon smoked paprika The Quesadillas: 2 tablespoons cooking oil of choice 1 onion sliced or chopped 1 green bell pepper sliced or chopped 1 red bell pepper sliced or chopped any other veggies you like in your fajitas (mushrooms, tomatoes, etc) 1-2 cups Quesadilla cheese or cheese of choice 4-8 burrito size flour tortillas 1-2 tablespoons butter (I prefer unsalted @landolakesktchn Now Let’s Cook Note: You will need to marinade for at least 4 hours to get the best flavor possible in the shortest amount of time the longer the better though so try for overnight 24 hours
Place steak into a food safe resealable bag or large mixing bowl then add all marinade ingredients and toss and combine well.
Seal bag and place in refrigerator for 4-24 hours.
Remove meat from fridge at least 20-30 minutes before cooking to allow it to come to room temperature
Heat a skillet with 2 TBS oil just until it begins to smoke
Add all the contents of the marinade bag to your skillet (remove the garlic is optional)
Add brown for 3-4 minutes
Add veggies and continue to cook until veggies are tender set aside
Heat another skillet with butter and place a tortilla down
Take half of the tortilla layer cheese meat cheese fold over and flip to cook both sides until golden brown
Cut into triangles
Find more recipe on instagram @Crys_Kitchen