Steak Fajitas with Peppers, Onion & Refried Beans

Steak Fajitas

with Peppers, Onion & Refried Beans

40 MIN
4 Servings
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  • with Flank Steaks
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  • with Bistro Steaks
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  • with Bistro Steaks

    From the Test Kitchen

    For this crowd-pleasing dish, you’ll fill warm flour tortillas with an irresistible combination of tender sliced steak, sautéed peppers and onion, and more. For hearty compliment, tender pinto beans are mashed with chipotle chile paste, caramelized onions, and more, then finished with zesty fresh lime juice.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    ingredients
    Steak Fajitas with Peppers, Onion & Refried Beans
    Title
    • 4 Steaks
    • 8 Flour Tortillas
    • 1 15.5-Oz Can Pinto Beans
    • 1 Lime
    • 1 Yellow Onion
    • 2 Bell Peppers
    • 4 oz Grape Tomatoes
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 4 oz Shredded Monterey Jack Cheese
    • 3 oz Caramelized Onions & Garlic
    • 2 Tbsps Grated Cotija Cheese
    • 2 Tbsps Crème Fraîche
    • ¼ cup Sour Cream
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 tsps Chipotle Chile Paste
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    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. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Halve, peel, and thinly slice the onion. Quarter the lime. In a bowl, combine the sour cream and the juice of 1 lime wedge; season with salt and pepper. Halve the tomatoes; place in a separate bowl. Add the juice of 1 lime wedge; season with salt and pepper.

    Cook the steaks
    2 Cook the steaks

    Pat the steaks dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), 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 and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Make the refried beans
    3 Make the refried beans

    Meanwhile, in a small pot, combine the beans (including the liquid), caramelized onions, remaining spice blend, and up to half the chile paste, depending on how spicy you'd like the dish to be. Heat to boiling on high, stirring occasionally. Once boiling, using a potato masher (or the back of a wooden spoon), mash until about half the beans are broken down. Continue to cook, stirring frequently, 4 to 5 minutes, or until the beans are thickened. Turn off the heat. Stir in the crème fraîche and the juice of the remaining lime wedges; season with salt and pepper. Cover to keep warm.

    Cook & dress the vegetables
    4 Cook & dress the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Turn off the heat. Carefully add the worcestershire sauce; stir, scraping up any fond, until combined. Taste, then season with salt and pepper if desired.

    Warm the tortillas & serve your dish
    5 Warm the tortillas & serve your dish

    If using a 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. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the warmed tortillas, sliced steaks, cooked vegetables, monterey jack, seasoned tomatoes, and lime sour cream separately. Assemble each fajita using 1 warmed tortilla. Serve the refried beans on the side. Garnish the beans with the cotija. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Halve, peel, and thinly slice the onion. Quarter the lime. In a bowl, combine the sour cream and the juice of 1 lime wedge; season with salt and pepper. Halve the tomatoes; place in a separate bowl. Add the juice of 1 lime wedge; season with salt and pepper.

    2 Cook the steaks

    Pat the steaks dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), 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 and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Cook the steaks
    Make the refried beans
    3 Make the refried beans

    Meanwhile, in a small pot, combine the beans (including the liquid), caramelized onions, remaining spice blend, and up to half the chile paste, depending on how spicy you'd like the dish to be. Heat to boiling on high, stirring occasionally. Once boiling, using a potato masher (or the back of a wooden spoon), mash until about half the beans are broken down. Continue to cook, stirring frequently, 4 to 5 minutes, or until the beans are thickened. Turn off the heat. Stir in the crème fraîche and the juice of the remaining lime wedges; season with salt and pepper. Cover to keep warm.

    4 Cook & dress the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Turn off the heat. Carefully add the worcestershire sauce; stir, scraping up any fond, until combined. Taste, then season with salt and pepper if desired.

    Cook & dress the vegetables
    Warm the tortillas & serve your dish
    5 Warm the tortillas & serve your dish

    If using a 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. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the warmed tortillas, sliced steaks, cooked vegetables, monterey jack, seasoned tomatoes, and lime sour cream separately. Assemble each fajita using 1 warmed tortilla. Serve the refried beans on the side. Garnish the beans with the cotija. Enjoy!

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