BEST STEAK FAJITA BOWL EVER

Imagine sinking your fork into tender, perfectly seasoned steak, nestled amongst vibrant bell peppers and onions, all piled high on a bed of fluffy cilantro-lime rice and your favorite toppings. This isn’t just another dinner; it’s a flavor explosion in a bowl – a Steak Fajita Bowl that’s so good, you’ll want to make it every single week, and I promise you, it’s easier than you think!

The Star Players: Ingredients You’ll Need

For the Steak:

• 1 pound beef sirloin steak, cut into strips
• 2 tablespoons olive oil
• 1 tablespoon fajita seasoning (store-bought or homemade)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

For the Fajitas:

• 1 large onion, sliced
• 2 bell peppers (any color), sliced
• 1 tablespoon olive oil
• 1 teaspoon fajita seasoning

For the Rice:

• 1 cup long-grain rice
• 2 cups chicken broth or water
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil

Optional Toppings:

• Avocado, sliced or diced
• Salsa
• Sour cream or Greek yogurt
• Shredded cheese (cheddar, Monterey Jack, or cotija)
• Pico de gallo
• Jalapeños, sliced
• Lime wedges

Let’s Get Cooking: Step-by-Step Instructions

Get Started: Prep the Steak

1. In a medium bowl, toss the steak strips with 2 tablespoons of olive oil, fajita seasoning, chili powder, cumin, garlic powder, salt, and pepper. Make sure the steak is evenly coated.
2. Let the steak marinate for at least 15 minutes, or up to an hour in the refrigerator. The longer it marinates, the more flavorful it will be!

Cook the Rice: A Fluffy Foundation

1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
3. Pour in the chicken broth or water and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
4. Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the steam to redistribute and prevents the rice from becoming mushy.
5. Fluff the rice with a fork and stir in the chopped cilantro and lime juice.

Sizzle the Fajitas: Peppers and Onions

1. Heat 1 tablespoon of olive oil in a large skillet or cast-iron skillet over medium-high heat.
2. Add the sliced onions and bell peppers and cook, stirring occasionally, until they are softened and slightly charred, about 8-10 minutes.
3. Sprinkle with 1 teaspoon of fajita seasoning and cook for another minute, stirring constantly, until fragrant.
4. Remove the fajitas from the skillet and set aside.

Sear the Steak: The Main Event

1. In the same skillet (or a clean skillet if needed), heat the skillet over high heat until it’s smoking hot. This is key to getting a good sear on the steak.
2. Add the marinated steak strips to the hot skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the steak in batches to ensure proper searing.
3. Cook the steak for 2-3 minutes per side for medium-rare, or longer if you prefer it more well-done. Remember that the steak will continue to cook slightly after it’s removed from the heat.
4. Remove the steak from the skillet and let it rest for a few minutes before slicing it against the grain. This helps the steak retain its juices and makes it more tender.

Assemble Your Bowl: The Grand Finale

1. Divide the cilantro-lime rice among bowls.
2. Top with the cooked fajitas, sliced steak, and your favorite toppings like avocado, salsa, sour cream, shredded cheese, and jalapeños.
3. Squeeze a lime wedge over the bowl and enjoy!

Tips and Tricks for Steak Fajita Bowl Perfection

Choosing the Right Steak

Sirloin steak is a great option for Steak Fajita Bowls because it’s relatively lean and cooks quickly. Flank steak or skirt steak are also excellent choices, but they tend to be a bit tougher and require a longer marinating time. If you’re looking for a more budget-friendly option, you can use thinly sliced round steak.

Mastering the Marinade

The marinade is what gives the steak its flavor and tenderness. Don’t skip it! If you’re short on time, even a 15-minute marinade will make a difference. For the best results, marinate the steak for at least 30 minutes, or up to overnight in the refrigerator. Make sure to use a non-reactive container, such as glass or plastic, to prevent the marinade from reacting with the steak.

Searing Secrets

A hot skillet is essential for getting a good sear on the steak. Use a cast-iron skillet if you have one, as it retains heat very well. Before adding the steak, make sure the skillet is smoking hot. This will help create a flavorful crust on the outside of the steak while keeping the inside juicy and tender. Don’t overcrowd the pan, as this will lower the temperature of the skillet and prevent the steak from searing properly. Cook the steak in batches if necessary.

Spice it Up!

Feel free to adjust the amount of fajita seasoning and chili powder to your liking. If you like a spicier bowl, add a pinch of cayenne pepper to the marinade or sprinkle some red pepper flakes over the finished bowl. You can also add a diced jalapeño to the fajitas while they’re cooking.

Make it a Meal Prep Masterpiece

Steak Fajita Bowls are perfect for meal prepping! Cook the steak, fajitas, and rice ahead of time and store them in separate containers in the refrigerator. When you’re ready to eat, simply assemble the bowls and add your favorite toppings. This is a great way to ensure you have a healthy and delicious lunch or dinner ready to go during the week. These are great Protein Steak Meals.

Variations and Substitutions for Your Steak Fajita Bowl

Vegetarian Fajita Bowl

If you’re vegetarian or simply looking to cut back on meat, you can easily make a vegetarian version of this bowl. Substitute the steak with grilled tofu, black beans, or roasted sweet potatoes. You can also add other vegetables like corn, zucchini, or mushrooms to the fajitas.

Low-Carb Fajita Bowl

To make a low-carb Steak Fajita Bowl, simply skip the rice and use cauliflower rice instead. You can also add extra vegetables to make the bowl more filling. Another option is to use lettuce cups instead of a bowl.

Add Some Heat

Kick things up a notch with a homemade spicy sauce! A drizzle of sriracha mayo or a dollop of chipotle crema can add a delicious smoky heat to your Steak Fajita Bowl.

The Nutritional Powerhouse: Healthy Beef Fajitas

These Steak Fajita Bowls aren’t just delicious; they’re also packed with nutrients. Lean beef sirloin is a great source of protein, iron, and zinc. Bell peppers are rich in vitamins A and C, and onions are a good source of fiber and antioxidants. The rice provides carbohydrates for energy, and the toppings add even more vitamins and minerals. This is a great way to make Healthy Beef Fajitas and enjoy High Nutrition Meals!

Explore More Flavorful Beef Recipes

If you’re a fan of beef, you’ll love these other recipes. Try the Steak Queso Rice for a cheesy and satisfying meal. The Garlic Butter Steak Bites And Potatoes are always a crowd-pleaser. For a lighter option, check out the Cilantro Lime Steak Bowls. And if you’re looking for a quick and easy appetizer, the Garlic Butter Beef Bites are perfect. You can even try the Garlic Butter Beef Bites made in a slow cooker.

Beef Steak Fajitas: A Culinary Adventure

Elevate your weeknight dinner routine with flavorful Beef Steak Fajitas! This Fajita Recipes Steak dish is incredibly versatile and customizable to your liking. From choosing your preferred cut of steak to experimenting with different toppings, the possibilities are endless. Whether you’re craving a quick and easy meal or a gourmet culinary adventure, Beef Steak Fajitas are the perfect choice.

A Final Word From Your Culinary Best Friend

So there you have it – the ultimate Steak Fajita Bowl recipe! I know you’re going to love this one. It’s a delicious, healthy, and customizable meal that’s perfect for any night of the week. Get in the kitchen, get creative, and enjoy the process. Happy cooking!

Best Steak Fajita Bowl Ever

Amelia Chen-Morrison

This steak fajita bowl recipe delivers tender, seasoned steak with vibrant bell peppers and onions over fluffy cilantro-lime rice. It’s a flavor explosion that’s easy to make and perfect for a healthy and customizable weeknight meal. Enjoy this protein-packed dish with your favorite toppings for a satisfying culinary adventure.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Mexican-American

Servings 4

Calories 600 kcal

Equipment

• Medium bowl
• Measuring cups and spoons
• Medium saucepan with lid
• Large skillet or cast-iron skillet
• Fork
• Cutting board
• Knife
• Serving bowls

Ingredients

  

• 1 pound beef sirloin steak, cut into strips
• 2 tablespoons olive oil for steak
• 1 tablespoon fajita seasoning for steak
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• 1 large onion, sliced
• 2 bell peppers any color
• 1 tablespoon olive oil for fajitas
• 1 teaspoon fajita seasoning for fajitas
• 1 cup long-grain rice
• 2 cups chicken broth or water
• ¼ cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil for rice
• 1 avocado, sliced or diced
• Salsa, to taste
• Sour cream or Greek yogurt, to taste
• Shredded cheese cheddar, Monterey Jack, or cotija
• Pico de gallo, to taste
• Jalapeños, sliced, to taste
• Lime wedges, for serving

Instructions

 

• In a medium bowl, toss the steak strips with 2 tablespoons of olive oil, fajita seasoning, chili powder, cumin, garlic powder, salt, and pepper. Make sure the steak is evenly coated.
• Let the steak marinate for at least 15 minutes, or up to an hour in the refrigerator.
• Rinse the rice under cold water until the water runs clear.
• In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
• Pour in the chicken broth or water and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
• Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes.
• Fluff the rice with a fork and stir in the chopped cilantro and lime juice.
• Heat 1 tablespoon of olive oil in a large skillet or cast-iron skillet over medium-high heat.
• Add the sliced onions and bell peppers and cook, stirring occasionally, until they are softened and slightly charred, about 8-10 minutes.
• Sprinkle with 1 teaspoon of fajita seasoning and cook for another minute, stirring constantly, until fragrant.
• Remove the fajitas from the skillet and set aside.
• In the same skillet (or a clean skillet if needed), heat the skillet over high heat until it’s smoking hot.
• Add the marinated steak strips to the hot skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the steak in batches to ensure proper searing.
• Cook the steak for 2-3 minutes per side for medium-rare, or longer if you prefer it more well-done. Remember that the steak will continue to cook slightly after it’s removed from the heat.
• Remove the steak from the skillet and let it rest for a few minutes before slicing it against the grain.
• Divide the cilantro-lime rice among bowls.
• Top with the cooked fajitas, sliced steak, and your favorite toppings like avocado, salsa, sour cream, shredded cheese, and jalapeños.
• Squeeze a lime wedge over the bowl and enjoy!

Notes

Sirloin, flank, or skirt steak can be used. Marinating the steak longer enhances flavor. Use a hot skillet for searing the steak. Adjust fajita seasoning and chili powder to taste. To make it vegetarian, substitute steak with grilled tofu, black beans, or roasted sweet potatoes. For a low-carb version, skip the rice or use cauliflower rice. Leftovers can be stored separately in the refrigerator for up to 3 days.