High Protein Steak Fajita Bowl – Low Carb

The High Protein Steak Fajita Bowl is packed with tender, juicy steak strips, colorful bell peppers, and onions all cooked to perfection. This low-carb meal is not only full of…

By Grace • September 15, 2025 • Reading time: 6 min

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The High Protein Steak Fajita Bowl is packed with tender, juicy steak strips, colorful bell peppers, and onions all cooked to perfection. This low-carb meal is not only full of flavor but also loaded with protein, making it a great choice if you’re looking for something satisfying without the extra carbs.

I love making this bowl when I want something that feels like a treat but still keeps me on track with my nutrition goals. The way the spices blend with the sizzling steak and roasted veggies always makes my kitchen smell amazing. Plus, it’s super quick to put together, which is perfect for busy days.

My favorite way to serve this fajita bowl is with a little dollop of fresh guacamole and a sprinkle of shredded cheese on top. It adds that creamy touch that balances out the smoky, savory flavors. Whether you’re enjoying it for lunch or dinner, this bowl is a crowd-pleaser that I keep coming back to again and again.

Key Ingredients & Substitutions

Steak: Flank steak or sirloin works well here because they cook quickly and stay tender. If you want a leaner cut, try top round or skirt steak. For a plant-based twist, marinated tofu or tempeh can replace the steak nicely.

Bell Peppers & Onion: These are classic fajita veggies that add crunch and sweetness. If you can’t find bell peppers, poblano peppers are a good substitute with a mild heat.

Cauliflower Rice: Keeps this dish low carb while adding a mild, fresh base. You could swap cauliflower rice for shredded cabbage or even broccoli rice for a different flavor and texture.

Avocado: Adds creaminess and healthy fats. If you don’t have avocado, a dollop of sour cream or Greek yogurt can offer a similar cooling effect.

How Do You Get Perfectly Cooked Steak for Fajitas?

Getting tender, juicy steak is key. Here’s how I do it:

• Thinly slice the steak against the grain to keep it tender when cooked.
• Coat the meat in spices to build flavor upfront.
• Use medium-high heat and cook steak quickly for just a few minutes per side to keep it juicy.
• Let the steak rest a few minutes off the heat before slicing thinner if needed. This helps juices redistribute.
• Cook veggies in the same pan after, so they soak up any leftover steak flavor.

Equipment You’ll Need

• Large skillet – great for searing the steak and sautéing the veggies all in one pan for easy cleanup.
• Sharp knife – helps you slice the steak and vegetables thinly and evenly for quick cooking.
• Cutting board – provides a stable surface to prep your ingredients safely.
• Mixing bowl – perfect for tossing the steak with the spice blend before cooking.
• Spatula or tongs – easy to flip the steak and stir the peppers without breaking them.

Flavor Variations & Add-Ins

• Swap steak for grilled chicken or shrimp if you prefer a lighter protein; both soak up the spices well.
• Add sliced mushrooms during veggie cooking for an earthy flavor and extra texture.
• Stir in black beans or pinto beans for a bit more fiber and a hearty touch without many carbs.
• Sprinkle queso fresco or shredded cheddar on top for a melty, cheesy finish that balances the spices.

How to Make a High Protein Steak Fajita Bowl – Low Carb

Ingredients You’ll Need:

For the Steak:

• 1 lb flank steak or sirloin, thinly sliced
• 1 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste

For the Veggies and Bowl:

• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1½ cups cauliflower rice (or preferred low-carb rice alternative)
• 1 avocado, diced
• 1 jalapeño, thinly sliced (optional)
• Fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges
• Optional: chili flakes or hot sauce for extra heat

Time Needed

This recipe takes about 15 minutes for prep and 20 minutes for cooking, so plan on around 35 minutes total from start to finish. It’s a quick and satisfying meal that’s perfect for busy evenings!

Step-by-Step Instructions:

1. Prepare the Steak:

In a bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mix over the sliced steak, making sure each piece is nicely coated.

2. Cook the Steak:

Heat half of the olive oil in a large skillet over medium-high heat. Add the steak slices and cook for 3-5 minutes on each side, or until they reach your preferred level of doneness. Remove the steak from the pan and set it aside.

3. Sauté the Vegetables:

In the same skillet, add the remaining olive oil. Toss in the sliced red, yellow, and green bell peppers along with the onion. Stir frequently and cook until the vegetables are tender and slightly charred, roughly 7-10 minutes.

4. Warm the Cauliflower Rice:

While the veggies cook, warm the cauliflower rice in a separate pan or in the microwave until soft and tender.

5. Assemble Your Bowl:

Divide the warmed cauliflower rice between bowls. Top each bowl with the sliced steak, sautéed peppers and onions, and diced avocado.

6. Garnish and Serve:

Add slices of jalapeño and freshly chopped cilantro on top. Serve with lime wedges for squeezing over the bowl, and optionally, add chili flakes or hot sauce if you like a little extra heat.

Enjoy your delicious, high-protein, low-carb Steak Fajita Bowl!

Can I Use Frozen Steak for This Recipe?

Yes, you can use frozen steak, but be sure to thaw it completely in the refrigerator overnight before slicing and cooking. This ensures even cooking and better texture.

Can I Make This Steak Fajita Bowl Ahead of Time?

Absolutely! You can prep and cook the steak and vegetables a day in advance. Store them separately in airtight containers in the fridge and reheat gently before assembling the bowl.

How Should I Store Leftovers?

Store leftovers in a sealed container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through, and add fresh avocado and lime juice just before serving to keep things vibrant.

Can I Substitute Cauliflower Rice With Something Else?

Definitely! You can swap cauliflower rice for shredded cabbage, broccoli rice, or a small portion of brown rice if you prefer, though that will increase the carb count slightly.