Fiesta Steak Fajitas with Onion, Peppers, & Cheesy Rice

Fiesta Steak Fajitas

with Onion, Peppers, & Cheesy Rice

Group Created with Sketch. 25 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving
  • View All
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: