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Fiesta Steak Fajitas
with Onion, Peppers, & Cheesy Rice
25 minWellness at Blue Apron
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4 Servings
- Est. 760 Cals/serving
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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
Title
-
4 Steaks
- 8 Flour Tortillas
- 1 cup Jasmine Rice
- 1 Yellow Onion
- ½ lb Sweet Peppers
- 2 Scallions
-
¾ cup Guajillo Chile Pepper Sauce
- 4 oz Monterey Jack Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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