Can I make this Steak Fajita Bowl Recipe ahead of time?

Yes! Cook the steak and veggies and store them in airtight containers in the fridge for 3–4 days . Keep toppings (avocado, yogurt, cilantro) separate until serving.

What’s the best steak cut for a High Protein and Low Carb Steak Fajita Bowl?

Flank steak or skirt steak are perfect because they cook quickly, stay flavorful, and are naturally high in protein. Just slice thin and against the grain.

Can I swap the steak for chicken?

Absolutely. Use thin-sliced chicken breast or thighs and cook the same way. You’ll still get that fajita flavor, and it stays high-protein.

How do I keep leftovers from getting dry?

Reheat steak gently—either in a skillet with a tiny splash of water or microwave in short bursts. Add a fresh squeeze of lime after reheating to bring it back to life.

Is this recipe spicy?

It’s more warm and smoky than spicy. If you want heat, add cayenne or sliced jalapeños. If you want it milder, use a little less chili powder.

Steak Fajita Bowl Recipe: 5 Irresistible Power Bites

Description

This Steak Fajita Bowl Recipe is a high-protein, flavor-packed meal made with juicy marinated steak, sizzling peppers, and fresh toppings. Easy, satisfying, and perfect for busy weeknights or meal prep.

Ingredients

Scale

For the Steak Marinade

1 lb flank steak or skirt steak, thinly sliced
2 tbsp olive oil
2 tbsp lime juice
3 cloves garlic, minced
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp salt
¼ tsp black pepper

For the Vegetables

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, thinly sliced
1 tbsp olive oil

For the Base

2 cups cooked cauliflower rice or
1½ cups cooked brown rice

Optional Toppings

½ cup corn kernels
½ avocado, sliced or mashed
¼ cup Greek yogurt or sour cream
2 tbsp feta or shredded cheddar
Fresh cilantro, chopped
Lime wedges

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Instructions

Marinate the Steak
In a bowl, whisk olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper.
Add steak and toss to coat. Refrigerate 20–30 minutes (up to 2 hours for deeper flavor).
Cook the Vegetables
Heat olive oil in a large skillet over medium-high heat.
Sauté peppers and onion for 5–6 minutes until tender and lightly charred. Remove and set aside.
Cook the Steak
In the same skillet, add steak in a single layer.
Cook 2–3 minutes per side until browned.
Return vegetables to the pan and toss together. Finish with a squeeze of lime.
Assemble the Bowls
Add cauliflower rice or brown rice to bowls.
Top with steak and veggie mixture and your favorite toppings.
Serve
Garnish with cilantro and extra lime. Serve warm.

Notes

Slice steak against the grain for best tenderness.

Don’t overcrowd the pan—cook steak in batches if needed.

For meal prep, store steak and veggies separately from toppings.

Want extra sauce? Mix Greek yogurt with lime juice and cumin.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Skillet
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 7 g
Protein: 38 g
Cholesterol: 95 mg