Save to Pinterest The first time I made steak fajitas in a bowl instead of wrapped in tortillas, my husband actually cheered from the kitchen table. He had been doing keto for months and missed those sizzling Tex-Mex flavors we both loved so much.
Last Tuesday, after an especially chaotic day at work, I threw these bowls together in under 30 minutes. My roommate wandered in, sniffed the air, and immediately asked what restaurant I ordered from.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Flank steak (1 lb): Thinly slicing against the grain makes all the difference between tough and tender
- Chili powder and smoked paprika (1 tsp each): This combination creates that authentic fajita sizzle we all crave
- Three bell peppers: Using red, yellow, and green gives you sweetness plus that classic fajita color pop
- Red onion: Milder than white onions and caramelizes beautifully alongside the peppers
- Cauliflower rice (4 cups): Frozen works perfectly here, just thaw and squeeze out excess water
- Lime juice: Fresh is absolutely essential for cutting through the rich steak and spices
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Marinate the steak:
- Combine sliced flank steak with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice. Let it sit for at least 10 minutes while you chop the vegetables.
- Sear the steak:
- Heat olive oil in a large skillet over medium-high heat. Cook steak in a single layer for 2 to 3 minutes per side until browned but still juicy. Set aside on a plate.
- Caramelize the vegetables:
- In the same skillet, add more olive oil, bell peppers, and onion. Cook for 5 to 7 minutes, stirring occasionally, until tender and lightly charred.
- Prepare the base:
- Cook cauliflower rice in a separate pan over medium heat for 5 to 6 minutes until tender. Season with salt and pepper.
- Assemble your bowls:
- Layer cauliflower rice, sautéed vegetables, and steak strips. Top with avocado, cilantro, lime wedges, cheese, and sour cream if desired.
Save to Pinterest These fajita bowls have become our Friday night tradition. Something about cooking dinner together, assembling our own bowls with exactly what we want, feels more special than takeout ever did.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making It Your Own
My brother grills his marinated steak on cedar planks for an extra smoky dimension. I have also tried this with chicken when steak was not on sale, and it still delivers that fajita magic we all love.
Meal Prep Magic
Sunday meal prep changed everything for me. I slice all the vegetables and portion the spices into small jars. Weeknight fajita bowls become a ten-minute assembly job instead of a full cooking project.
Perfect Pairings
A cold Mexican beer or sparkling lime water balances the spices beautifully. For heartier appetites, warm some low-carb tortillas on the side for makeshift fajita wraps.
- Hot sauce lovers should keep their favorite bottle nearby
- Extra lime wedges make everything brighter
- Fresh pico de gallo adds a wonderful acidic punch
Save to Pinterest Hope these bowls bring as much joy to your table as they have to mine. Happy cooking.
Recipe Questions & Answers
- → What cut of steak works best for fajita bowls?
Flank steak or sirloin are ideal choices because they're lean, flavorful, and become tender when thinly sliced against the grain. Skirt steak also works well for authentic fajita flavor.
- → Can I use regular rice instead of cauliflower rice?
Absolutely. White rice, brown rice, or Mexican rice can replace cauliflower rice. Just adjust cooking time accordingly and note that carbohydrate content will increase.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat steak and vegetables gently, then assemble fresh bowls. Add cold toppings like avocado just before serving.
- → What vegetables can I add to the fajita mix?
Mushrooms, zucchini, or poblano peppers make excellent additions. You can also add corn kernels or black beans for extra fiber and texture, though this will increase carbohydrates.
- → Is this dish suitable for meal prep?
Yes, this bowl meal preps beautifully. Cook a large batch of steak, vegetables, and cauliflower rice, then portion into containers. Add fresh toppings when you're ready to eat.
- → How can I make the steak more tender?
Slice the meat thinly against the grain, don't overcook it, and let it rest for a few minutes after cooking. A brief 10-15 minute marinade also helps break down fibers and infuse flavor.
