These high-protein steak fajita bowls are my go-to when I want something bold, satisfying, and packed with fuel. Juicy steak, colorful bell peppers, and onions are all seared to perfection and served over a hearty base of rice or cauliflower rice. It’s a meal that keeps me full, energized, and craving more.

Why You’ll Love This Recipe

I love how these bowls bring together all the classic fajita flavors in a simple, meal-prep-friendly format. The steak is tender and well-seasoned, the veggies are perfectly charred, and the whole thing comes together in under 30 minutes. It’s a high-protein, balanced dish that works great for lunch, dinner, or post-workout refueling.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flank steak or skirt steak, thinly sliced
Bell peppers (red, yellow, green), sliced
Onion, sliced
Olive oil
Lime juice
Garlic, minced
Chili powder
Cumin
Paprika
Salt and black pepper
Cooked rice or cauliflower rice (for serving)
Fresh cilantro, chopped (optional garnish)
Avocado slices or guacamole (optional)

directions

I start by tossing the steak with olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper. I let it marinate for at least 15 minutes (or up to a few hours if I have time).
I heat a large skillet over medium-high heat and sear the steak for 2–3 minutes per side until browned and cooked to my desired doneness. I remove it from the pan and let it rest.
In the same skillet, I add a little more oil and cook the sliced peppers and onions until tender and slightly charred, about 5–7 minutes.
I slice the rested steak thinly across the grain and assemble the bowls: rice or cauliflower rice on the bottom, topped with steak and veggies.
I finish with optional toppings like chopped cilantro, avocado, or a squeeze of fresh lime.

Servings and timing

This recipe makes 4 hearty bowls and takes about 25–30 minutes total. It’s perfect for a protein-packed dinner or meal prep for the week.

Variations

I use chicken breast or shrimp for a lighter protein option.
For low-carb, I serve it over cauliflower rice or shredded lettuce.
I sometimes add black beans or corn for extra texture and flavor.
Topping it with salsa or Greek yogurt gives it a creamy, tangy touch.

storage/reheating

I store the steak, veggies, and rice separately in airtight containers in the fridge for up to 4 days. When reheating, I warm everything in a skillet to keep the texture, or microwave in short bursts, stirring in between. It reheats beautifully and makes a great grab-and-go meal.

FAQs

What’s the best steak for fajita bowls?

I like using flank or skirt steak because they cook quickly and stay tender when sliced thin against the grain.

Can I make this ahead of time?

Yes, I often cook everything in advance and store the components separately. I just reheat and assemble when I’m ready to eat.

Is this recipe good for meal prep?

Definitely. It holds up well in the fridge and is easy to portion into containers for the week.

How do I get a good sear on the steak?

I make sure the skillet is hot and avoid overcrowding the pan. Cooking in batches if needed helps get that nice char.

Can I grill the steak instead?

Absolutely. I grill it over high heat for 3–4 minutes per side, then let it rest before slicing.

Conclusion

These steak fajita bowls are one of my favorite ways to enjoy a high-protein meal that’s anything but boring. With bold spices, tender steak, and colorful veggies, they’re as beautiful as they are satisfying. Whether I’m meal prepping or making a quick dinner, this recipe always delivers.