Steak Fajita Bowl

The first time I made steak fajitas in a bowl instead of wrapped in tortillas, my husband actually stopped mid-bite to ask what took me so long to figure this out. The cauliflower rice soaks up all those sizzling juices and spices without getting soggy like traditional rice sometimes does. Now this rotation lives in our weekly dinner lineup because it hits every craving while keeping things light.

Last winter when we were snowed in for three days, I made this with whatever random peppers I had in the crisper drawer. The combination of colors against the dark spiced steak looked so vibrant on a gray day. My kids who normally complain about cauliflower actually went back for seconds, and now they request this by name.

Ingredients

• Flank steak or sirloin: Flank steak has that perfect beefy grain that holds onto marinades beautifully, though sirloin works if that is what your butcher has fresh
• Smoked paprika: This is the secret ingredient that gives the steak that authentic fajita flavor without needing a grill
• Tri-color bell peppers: Using red, yellow, and green peppers makes the bowl visually stunning and adds slightly different sweetness levels
• Cauliflower rice: Fresh cauliflower rice has better texture than frozen, but both work perfectly for soaking up those fajita juices
• Lime: Fresh lime juice cuts through the rich spices and adds that essential Tex-Mex brightness

Instructions

Marinate the steak:

Combine the sliced steak with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice in a bowl. Let it sit for at least 10 minutes while you prep everything else.

Sear the steak:

Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and cook for 2 to 3 minutes per side until browned. Remove and set aside on a plate.

Cook the vegetables:

Add another tablespoon of oil to the same skillet. Toss in the sliced bell peppers and red onion. Sauté for 5 to 7 minutes until tender and lightly charred.

Prepare the cauliflower rice:

Cook the cauliflower rice in a separate pan over medium heat for 5 to 6 minutes until tender. Season with a little salt and pepper.

Build your bowls:

Divide the cauliflower rice among four bowls. Top with the sautéed vegetables and steak strips.

Add the toppings:

Garnish with avocado slices, fresh cilantro, lime wedges, shredded cheese, and sour cream as desired.

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This recipe became my go-to when my sister started eating low-carb and I needed something that felt indulgent without derailing her progress. We have made it together so many times now that we have the timing down to a science, chatting while we prep the peppers like a well-oiled machine.

Making It Your Own

Sometimes I throw in sliced jalapeños if I am craving extra heat, or a pinch of cinnamon to the steak rub for depth. You can also swap in shrimp or chicken strips if beef is not your thing. The seasoning blend works on pretty much any protein.

Perfect Pairings

A cold Mexican beer or sparkling water with lime balances the spices perfectly. If you are feeding a crowd, serve with tortilla chips and guacamole on the side for those who want some crunch.

Storage And Meal Prep

The components store beautifully in separate containers for up to four days. Keep the cauliflower rice away from the juicy steak and vegetables so it does not get soggy. Reheat everything in a hot skillet to restore those sizzling fajita textures.

• Warm the tortillas on the side for any family members who want the traditional wrapped version
• Double the steak marinade and use half as a sauce drizzle over the finished bowls
• Prep all your vegetables the night before to make weeknight cooking feel effortless

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There is something deeply satisfying about digging into a bowl that looks this colorful and tastes this bold. Hope this becomes a staple in your kitchen like it has in ours.

Recipe FAQs

→ What cut of steak works best for fajita bowls?

Flank steak or sirloin are ideal choices because they're lean, flavorful, and slice beautifully against the grain. Both cuts absorb marinades well and cook quickly over high heat, staying tender when prepared correctly.

→ Can I make this bowl ahead for meal prep?

Absolutely! The steak, vegetables, and cauliflower rice all store well in separate containers for 3-4 days. Reheat components gently and add fresh toppings like avocado, cilantro, and lime just before serving for the best texture and flavor.

→ Is cauliflower rice really filling enough?

Combined with 35 grams of protein from the steak and fiber-rich peppers, cauliflower rice provides substantial volume without empty calories. The healthy fats from avocado and cheese (if using) also help keep you satisfied for hours.

→ How do I get the best sear on my steak?

Pat the marinated steak dry before cooking, make sure your skillet is thoroughly heated over medium-high heat, and don't overcrowd the pan. Let the meat develop a golden crust before flipping—this creates those delicious caramelized flavors.

→ Can I use regular rice instead of cauliflower?

Yes, you can substitute cauliflower rice with white rice, brown rice, or even quinoa. Just note that this will change the nutritional profile, adding more carbohydrates and calories to your bowl.

→ What other toppings work well?

Pickled jalapeños, pico de gallo, guacamole, black beans, corn, shredded lettuce, or a drizzle of chipotle crema all make excellent additions. The beauty of this bowl is how easily it adapts to your tastes and what you have on hand.