Easy Steak Fajita Bowl Recipe for Dinner

Serve it with warm tortillas or over rice, and don’t forget your favorite toppings! It’s a hit on busy nights and a great way to use leftover veggies.

Key Ingredients & Substitutions

Steak: Skirt or flank steak is ideal for this recipe due to its flavor and tenderness. If you want a leaner option, try sirloin or chicken breast. You can even use tofu or black beans for a vegetarian twist!

Bell Peppers: I love using red and green bell peppers for their sweet and slightly bitter flavor. Feel free to swap in yellow or orange peppers for a different sweetness, or even add mushrooms for another layer of flavor.

Rice: White rice works great, but brown rice adds more fiber and nutrients. Quinoa or cauliflower rice makes for a low-carb alternative. Just cook whichever grain you choose according to package instructions, and you’ll be all set!

Corn: Fresh corn is delicious, but canned or frozen corn work as well—just make sure to drain and rinse canned corn. For seasonal flair, you could also use black beans instead!

What’s the Best Way to Sauté Vegetables for This Dish?

Sautéing the veggies is key to adding flavor and texture to your fajita bowl. Here’s how to do it effortlessly:

• Heat your skillet over medium-high heat until it’s hot; a pre-heated skillet helps achieve that nice char.
• Add a bit of olive oil and then the sliced bell peppers and onions. Make sure not to crowd the pan; if necessary, sauté them in batches.
• Cook for about 5-7 minutes, stirring occasionally. You want them tender with some charred edges for that perfect fajita flavor!
• Once they reach that sweet spot, take them out of the skillet so they don’t overcook.

Cooking your vegetables this way ensures they retain their vibrant color and crunch, enhancing your bowl’s appeal. Enjoy building your perfect fajita bowl!

Easy Steak Fajita Bowl Recipe

Ingredients You’ll Need:

For the Steak:

• 1 lb skirt or flank steak, trimmed and cut into cubes
• 1 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste

For the Veggies:

• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced

For the Bowl:

• 1 cup cooked white rice (such as basmati or jasmine)
• 1 cup corn kernels (fresh or thawed if frozen)
• 1/4 cup red onion, finely chopped
• 10 cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup guacamole or mashed avocado
• 1/4 cup sour cream or Greek yogurt

How Much Time Will You Need?

This Easy Steak Fajita Bowl can be prepared in about 30 minutes! You’ll spend roughly 10 minutes on prep work, and the actual cooking takes about 15-20 minutes. Plus, the assembly is super quick!

Step-by-Step Instructions:

1. Prepare the Seasoning:

In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. This will be your seasoning mix for the steak to add all that delicious flavor!

2. Season the Steak:

Toss the steak cubes with half of the olive oil and the seasoning mixture. Make sure the steak is well coated and let it sit for about 10 minutes while you prep the veggies.

3. Sauté the Vegetables:

Heat the remaining olive oil in a large skillet over medium-high heat. Once it’s hot, add the sliced bell peppers and onion. Cook them for about 5-7 minutes until they’re tender and have a nice, slight char. Remove them from the skillet and set aside.

4. Cook the Steak:

In the same skillet, add the seasoned steak cubes. Cook for about 3-4 minutes per side until the steak is nicely seared and cooked to your liking (medium-rare is best for this dish!). Once done, remove from heat and let the steak rest for a few minutes.

5. Make the Corn Salsa:

In a small bowl, toss the corn kernels with the chopped red onion, a squeeze of lime juice, salt, pepper, and a bit of chopped cilantro. This will add a fresh touch to your fajita bowl!

6. Assemble the Fajita Bowls:

Start by dividing the cooked rice into serving bowls. Top with the cooked steak cubes, sautéed peppers and onions, corn salsa, cherry tomatoes, guacamole, and a dollop of sour cream. The colorful layers will look amazing!

7. Final Touches:

Garnish everything with fresh cilantro and lime wedges on the side. These will add even more brightness!

8. Serve & Enjoy:

Dig in immediately! This Easy Steak Fajita Bowl is packed with flavor and great for sharing! Customize it with your favorite toppings or extra spices if desired.

Enjoy your colorful, flavorful steak fajita bowl that’s sure to impress!

FAQ for Easy Steak Fajita Bowl

Can I Use Different Proteins Instead of Steak?

Absolutely! You can substitute steak with chicken breast, shrimp, or even plant-based proteins like tofu or tempeh for a vegetarian option. Just adjust the cooking times based on the protein you choose to ensure it’s cooked through.

How Can I Make This Recipe Gluten-Free?

This recipe is naturally gluten-free as long as you ensure any additional sauces or toppings (like sour cream) are gluten-free. Also, check the spices for any hidden gluten before using.

What’s the Best Way to Store Leftovers?

Store leftover fajita bowls in an airtight container in the refrigerator for up to 3 days. To keep the ingredients fresh, it’s best to separate the components (steak, veggies, rice) if possible before refrigerating. Reheat on the stove or microwave until warmed through.

Can I Use Frozen Vegetables?

Yes! Frozen bell peppers and onions can be used in a pinch—just make sure to thaw and drain them before cooking. They may release some moisture, so sauté on higher heat to achieve a nice char! Noted that cooking time may be slightly longer with frozen veggies.