High Protein Steak Fajita Bowl – Easy Low Carb Meal Recipe

Introduction

This High Protein Steak Fajita Bowl is a vibrant, flavorful meal that’s both satisfying and low-carb. Perfect for a quick weeknight dinner, it combines tender marinated steak with sautéed peppers and onions, served over cauliflower rice or brown rice. Fresh toppings add a creamy and zesty finish.

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 2 tablespoons olive oil, lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper. Add the sliced steak and toss to coat. Cover and refrigerate for at least 20 minutes, or up to 2 hours for more flavor.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly charred. Remove the veggies and set aside.
3. Step 3: In the same skillet, add the marinated steak in a single layer. Cook for 2-3 minutes per side until browned and cooked to your preference. Avoid overcrowding; cook in batches if necessary.
4. Step 4: Return the cooked vegetables to the skillet with the steak and toss to combine. Squeeze fresh lime juice over the mixture for brightness.
5. Step 5: Spoon cauliflower rice or brown rice into serving bowls. Top with the steak and pepper-onion mixture.
6. Step 6: Add optional toppings such as corn, avocado, Greek yogurt or sour cream, cheese, chopped cilantro, and lime wedges. Season lightly with salt and pepper, then serve warm and enjoy.

Tips & Variations

• Marinate the steak overnight for deeper flavor and more tender meat.
• Use whatever bell pepper colors you have on hand to vary the look and taste.
• Replace cauliflower rice with quinoa or whole grain rice for additional texture.
• Add a dash of hot sauce or sliced jalapeños for extra heat.
• To make it dairy-free, skip the cheese and sour cream or substitute with a dairy-free yogurt alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. If using cauliflower rice, it reheats quickly but avoid overcooking to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, flank and skirt steak work best due to their flavor and texture, but sirloin or ribeye can also be used if sliced thinly.

Is this recipe suitable for meal prep?

Absolutely. The components store well separately or together, making it an easy meal prep option for several days.

High Protein Steak Fajita Bowl – Easy Low Carb Meal Recipe

Print Recipe

★★★★★

4.7 from 96 reviews

This High Protein Steak Fajita Bowl is a flavorful, easy-to-make low-carb meal featuring marinated flank steak cooked with vibrant bell peppers and onions, served over cauliflower rice or brown rice. Perfect for a healthy dinner option packed with protein and bold Mexican-inspired spices.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican
• 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)

Base and Toppings

• 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. Marinate the Steak: Whisk together 2 tbsp olive oil, lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper in a bowl. Add the thinly sliced flank or skirt steak, toss well to coat evenly, cover and refrigerate for at least 20 minutes or up to 2 hours to develop flavor.
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 red onion. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly charred. Remove from skillet and set aside.
3. Cook the Steak: In the same skillet, add the marinated steak slices in a single layer, avoiding overcrowding—cook in batches if necessary. Sear the steak for 2-3 minutes per side until browned and cooked to your preferred doneness.
4. Combine Steak and Veggies: Return the sautéed bell peppers and onions to the skillet with the cooked steak and toss everything together. Squeeze fresh lime juice over the mixture for extra zest.
5. Assemble the Bowls: Distribute cooked cauliflower rice or brown rice evenly into serving bowls. Top each with a generous portion of the steak and pepper-onion mixture.
6. Add Toppings and Serve: Garnish with optional corn kernels, sliced or mashed avocado, a dollop of Greek yogurt or sour cream, crumbled feta or shredded cheddar if desired, chopped fresh cilantro, and lime wedges. Sprinkle lightly with salt and pepper, serve warm, and enjoy your nutritious fajita bowl.

Notes

• Marinate the steak for longer (up to 2 hours) to enhance flavor.
• For a gluten-free meal, ensure all spices and condiments are gluten-free.
• Swap cauliflower rice with brown rice for a higher carbohydrate version.
• Optional cheese and sour cream add creaminess but can be omitted for dairy-free version.
• Use fresh lime juice for the best tangy flavor.
• Cook steak in batches to ensure even cooking and proper searing.

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