It is 6pm. You are tired. Dinner needs to happen fast. This steak fajita bowl is the perfect answer for your busy night.
This recipe is fresh, vibrant, and ready in just 30 minutes. It delivers all the bold flavors you crave. You can skip the heavy tortillas tonight. This meal keeps things light and satisfying.
Why You’ll Love This Recipe
This steak fajita bowl is a game changer for your routine. It is high in protein and very low in carbs. You get that smoky, charred flavor without any extra effort. It is perfect for a quick weeknight dinner. You can also use it for your weekly meal prep. It stays fresh and delicious for days.
You will love how light yet filling this meal feels. It uses simple ingredients you likely already have. The colors are bright and beautiful on your plate. Eating healthy never tasted so much like a restaurant treat. It is a win for the whole family.
How It Comes Together
Making this dish is incredibly simple and fast. You just sear the steak and sauté the veggies. Everything happens in one or two pans. High heat is your best friend for that perfect char. Even beginners can master this meal in no time. You will feel like a pro in the kitchen.
Ingredients You’ll Need
This recipe uses fresh seasonal produce and simple pantry staples for the best taste.
- 1.5 lbs flank steak, sliced into thin strips
- 2 tbsp olive oil, divided
- 1 large red bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 1 medium yellow onion, sliced into strips
- 2 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 4 cups cauliflower rice, fresh or frozen
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Step-by-Step Directions
- In a small bowl, whisk together chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to create the fajita seasoning.
- In a large mixing bowl, toss the sliced steak with 1 tablespoon of olive oil and half of the prepared spice blend.
- Heat a heavy cast-iron skillet over high heat. Add the steak in a single layer and sear for 2-3 minutes until browned and charred. Remove steak from skillet and set aside.
- Lower heat to medium-high and add the remaining 1 tablespoon of olive oil to the same skillet.
- Add bell peppers and onions to the skillet. Sauté for 5-7 minutes until the vegetables are tender-crisp and slightly charred.
- Stir in the remaining spice blend and return the cooked steak to the skillet, tossing to combine and heat through.
- In a separate pan over medium heat, sauté the cauliflower rice for 3-5 minutes until tender and moisture has evaporated.
- Distribute the cauliflower rice evenly among four bowls and top with the steak and vegetable mixture.
- Garnish with fresh cilantro and serve with lime wedges.
Best Ways to Enjoy It
Scoop the steak and peppers over the warm cauliflower rice. Squeeze fresh lime juice over everything. Add a few sprigs of fresh cilantro. Serve it in your favorite bowl for a cozy meal. It feels like a treat after a long day. Set the table and enjoy a quiet moment.
Storage & Reheating
Store any leftovers in airtight containers in the fridge. They will stay fresh for up to four days. This makes it a perfect meal prep option for work lunches. Reheat gently in a skillet or the microwave. The flavors actually get better the next day. This dish is freezer-friendly for up to one month.
Recipe Tips
- Use a cast-iron skillet for the best sear.
- Slice the steak against the grain for tenderness.
- Do not crowd the pan when browning the meat.
- Fresh lime juice adds a bright, necessary pop of acid.
- Prep your vegetables the night before to save time.
- Use frozen cauliflower rice to make this even faster.
- Add a pinch of extra chili powder for more heat.
- Double the batch for easy lunches all week long.
Make It Your Own
- Swap the steak for chicken breast or shrimp.
- Add sliced jalapeños for a spicy kick.
- Top with sliced avocado or a dollop of Greek yogurt.
- Use zucchini noodles instead of cauliflower rice.
- In summer, add fresh corn or diced tomatoes.
Common Questions
Can I use frozen cauliflower rice?
Yes, frozen cauliflower rice works perfectly. Just cook it until all the moisture evaporates. This ensures it stays tender rather than mushy.
What is the best cut of steak?
Flank steak or skirt steak are both excellent choices. They cook quickly and have great flavor. Be sure to slice them thin.
Is this recipe spicy?
It has a mild kick from the chili powder. You can reduce the spices if you prefer. Add more paprika for a smokier taste.
I hope this steak fajita bowl makes your weeknights much easier. It is fresh, fast, and so satisfying. Enjoy every bite of this healthy meal.
— Clara
Ingredients
- 1.5 lbs flank steak, sliced into thin strips
- 2 tbsp olive oil, divided
- 1 large red bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 1 medium yellow onion, sliced into strips
- 2 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 4 cups cauliflower rice, fresh or frozen
- 0.25 cup fresh cilantro, chopped
- 1 lime , cut into wedges
Instructions
- In a small bowl, whisk together chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to create the fajita seasoning.
- In a large mixing bowl, toss the sliced steak with 1 tablespoon of olive oil and half of the prepared spice blend.
- Heat a heavy cast-iron skillet over high heat. Add the steak in a single layer and sear for 2-3 minutes until browned and charred. Remove steak from skillet and set aside.
- Lower heat to medium-high and add the remaining 1 tablespoon of olive oil to the same skillet.
- Add bell peppers and onions to the skillet. Sauté for 5-7 minutes until the vegetables are tender-crisp and slightly charred.
- Stir in the remaining spice blend and return the cooked steak to the skillet, tossing to combine and heat through.
- In a separate pan over medium heat, sauté the cauliflower rice for 3-5 minutes until tender and moisture has evaporated.
- Distribute the cauliflower rice evenly among four bowls and top with the steak and vegetable mixture.
- Garnish with fresh cilantro and serve with lime wedges.
