Fiesta Steak Fajitas with Onion, Peppers, & Cheesy Rice

Fiesta Steak Fajitas

with Onion, Peppers, & Cheesy Rice

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Warm flour tortillas are the perfect vehicle for these DIY-style fajita fillings, which include sliced steak, tender veggies cooked in a smoky pepper sauce, and tangy monterey jack cheese. A side of rice finished with more melty cheese rounds out this flavorful meal.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Make the cheesy rice:
1 Make the cheesy rice:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Thinly slice the scallions. Grate the cheese on the large side of a box grater. In a small pot, combine the rice, sliced scallions, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add half the grated cheese; season with salt and pepper. Stir to combine then cover to keep warm.

Cook the steaks:
2 Cook the steaks:

While the rice cooks, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the steaks cook, cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Halve, peel, and thinly slice the onion. Combine in a bowl. 

Cook the vegetables:
4 Cook the vegetables:

While the steaks rest, add the prepared peppers and onion to the pan of reserved fond. Season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the guajillo pepper sauce and cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired.

Warm the tortillas:
5 Warm the tortillas:

While the vegetables cook, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Finish & serve your dish:
6 Finish & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Assemble the fajitas using the warmed tortillas, sliced steaks, cooked vegetables, and remaining grated cheese. Serve the fajitas with the cheesy rice on the side. Enjoy! 

Tips from Home Chefs

Make the cheesy rice:
1 Make the cheesy rice:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Thinly slice the scallions. Grate the cheese on the large side of a box grater. In a small pot, combine the rice, sliced scallions, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add half the grated cheese; season with salt and pepper. Stir to combine then cover to keep warm.

2 Cook the steaks:

While the rice cooks, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

Cook the steaks:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the steaks cook, cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Halve, peel, and thinly slice the onion. Combine in a bowl. 

4 Cook the vegetables:

While the steaks rest, add the prepared peppers and onion to the pan of reserved fond. Season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the guajillo pepper sauce and cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the vegetables:
Warm the tortillas:
5 Warm the tortillas:

While the vegetables cook, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

6 Finish & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Assemble the fajitas using the warmed tortillas, sliced steaks, cooked vegetables, and remaining grated cheese. Serve the fajitas with the cheesy rice on the side. Enjoy! 

Finish & serve your dish:
Browse Steps
1 of 6