High Protein Steak Fajita Bowl – Easy Low Carb Meal Recipe

Introduction

This High Protein Steak Fajita Bowl is a flavorful and satisfying low-carb meal that’s easy to prepare. Packed with juicy marinated steak, sautéed peppers, and your choice of cauliflower or brown rice, it’s perfect for a quick dinner that doesn’t compromise on taste or nutrition.

Ingredients

• 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
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium red onion, thinly sliced
• 1 tbsp olive oil (for veggies)
• 2 cups cooked cauliflower rice (for low-carb) or 1½ cups brown rice (for heartier version)
• ½ cup corn kernels (optional)
• ½ avocado, sliced or mashed
• ¼ cup Greek yogurt or sour cream
• 2 tbsp crumbled feta or shredded cheddar (optional)
• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Step 1: In a bowl, whisk together olive oil, lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper. Add the thinly sliced steak, toss to coat evenly, cover, and refrigerate for at least 20 minutes or up to 2 hours for a deeper flavor.
2. Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion, sautéing for 5-6 minutes until tender and slightly charred. Remove the vegetables from the skillet and set aside.
3. Step 3: In the same skillet, place the marinated steak in a single layer. Cook for 2-3 minutes on each side until browned and cooked to your liking. Avoid overcrowding by cooking in batches if necessary.
4. Step 4: Return the cooked vegetables to the skillet with the steak, toss together, and squeeze fresh lime juice over the mixture.
5. Step 5: Spoon cauliflower rice or brown rice into each serving bowl. Top with the steak and pepper-onion mixture.
6. Step 6: Add optional toppings like corn, avocado, Greek yogurt or sour cream, cheese, chopped cilantro, and lime wedges. Season lightly with salt and pepper, serve warm, and enjoy.

Tips & Variations

• Marinate the steak longer (up to 2 hours) for more intense flavor and tenderness.
• Use other protein options like chicken or tofu if preferred.
• Swap bell peppers for poblano or Anaheim peppers for a different flavor profile.
• For a spicier kick, add sliced jalapeños or a dash of cayenne pepper to the marinade.
• Top with fresh salsa or guacamole instead of avocado and cheese.

Storage

Store leftover steak fajita bowl components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and vegetables gently in a skillet over medium heat or in the microwave until warmed through. Rice can be reheated the same way but add a splash of water to keep it moist. Add fresh toppings like avocado and lime wedges just before serving to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, flank steak or skirt steak are ideal for fajitas due to their thin, long grain, but you can also use sirloin or ribeye. Just slice thinly against the grain for tenderness.

Is cauliflower rice a good substitute for regular rice?

Absolutely. Cauliflower rice is a low-carb, nutrient-dense alternative that works well with fajita flavors, making this bowl suitable for those watching their carbohydrate intake.

High Protein Steak Fajita Bowl – Easy Low Carb Meal Recipe

Print Recipe

★★★★★

4.8 from 683 reviews

This High Protein Steak Fajita Bowl is a flavorful, easy-to-make low-carb meal perfect for a healthy lunch or dinner. Featuring marinated flank steak cooked with colorful sautéed bell peppers and onions, served over cauliflower rice or brown rice, and topped with creamy avocado, Greek yogurt, and fresh cilantro for a satisfying and balanced dish packed with protein and vibrant flavors.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Steak and 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

Vegetables

• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium red onion, thinly sliced
• 1 tbsp olive oil (for veggies)
• ½ cup corn kernels (optional)

Base and Toppings

• 2 cups cooked cauliflower rice (for low-carb) or 1½ cups brown rice (for heartier version)
• ½ avocado, sliced or mashed
• ¼ cup Greek yogurt or sour cream
• 2 tbsp crumbled feta or shredded cheddar (optional)
• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Marinate the Steak: Whisk together 2 tbsp olive oil, lime juice, minced garlic, chili powder, smoked paprika, ground cumin, salt, and black pepper in a bowl. Add the thinly sliced flank or skirt steak to the marinade, toss to coat evenly, cover, and refrigerate for at least 20 minutes or up to 2 hours to deepen the flavors.
2. Sauté the Vegetables: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced red, yellow, and green bell peppers along with the thinly sliced red onion. Sauté for about 5-6 minutes, stirring occasionally until the vegetables are tender and slightly charred. Remove the vegetables from the skillet and set aside.
3. Cook the Steak: In the same skillet, add the marinated steak slices in a single layer. Cook for 2-3 minutes on each side until the steak is nicely browned and cooked to your preferred level of doneness. Avoid overcrowding the pan; cook in batches if necessary. After cooking, return the sautéed vegetables to the skillet, toss everything together, and squeeze fresh lime juice over the mixture for brightness.
4. Assemble the Bowls: Spoon cooked cauliflower rice or brown rice into individual serving bowls. Top each bowl generously with the steak and sautéed pepper-onion mixture.
5. Add Toppings and Serve: Garnish the bowls with optional corn kernels, sliced or mashed avocado, a dollop of Greek yogurt or sour cream, crumbled feta or shredded cheddar cheese if desired, chopped fresh cilantro, and lime wedges. Finish with a light sprinkle of salt and pepper to taste. Serve warm and enjoy your high-protein, flavorful fajita bowl.

Notes

• For a more intense flavor, marinate the steak for the full 2 hours.
• Use cauliflower rice to keep this meal low carb; substitute brown rice for a more filling option.
• Cooking steak in batches helps achieve a good sear and prevents steaming.
• Optional corn adds sweetness and texture but can be omitted for strict low-carb or keto diets.
• Fresh lime juice added at the end brightens the overall flavor.
• Feel free to swap feta for cheddar or omit cheese for a dairy-free version.

Keywords: steak fajita bowl, low carb meal, high protein, healthy fajitas, cauliflower rice, easy dinner, Mexican bowl