Keto Steak Fajita Bowl

When you’re craving a satisfying and flavorful meal that supports your low-carb lifestyle, the Keto Steak Fajita Bowl is the ultimate answer. This dish captures the bold, smoky essence of classic fajitas while remaining keto-friendly and nutrient-packed. Whether you’re planning a quick weekday dinner or prepping meals for the week, the Steak Fajita Bowl delivers a wholesome, delicious experience that’s easy to make and enjoy.

With a vibrant mix of peppers, tender beef steak, and a light cauliflower rice base, this Steak Fajita Bowl not only satisfies your appetite but also fuels your health goals. Preparing this dish isn’t just about cooking—it’s about savoring the process.

From the mouthwatering aroma of spices as the steak sears to the colorful ingredients coming together in perfect harmony, every step is a delight. Whether you’re new to keto or a seasoned pro, this recipe is crafted to simplify your meal planning and excite your taste buds.

Is This Bowl Keto-Friendly?

Absolutely, and here’s why! The Steak Fajita Bowl swaps traditional carb-heavy ingredients with smart, low-carb alternatives while keeping the vibrant flavors you love. The cauliflower rice serves as a light and fluffy base, perfectly replacing traditional rice. The beef steak provides a protein-rich, satisfying centerpiece packed with healthy fats to keep you energized.

The peppers, onions, and garlic add vivid colors and bold flavors while remaining low in carbohydrates and high in essential nutrients. Healthy fats from olive oil and optional avocado complete the dish, while the fajita seasoning ties everything together with bold flavor, free of unnecessary sugars or fillers. Every ingredient in this Steak Fajita Bowl is carefully chosen to create a balanced, delicious meal that supports your ketogenic lifestyle without compromising on taste.

Steak Fajita Bowl Ingredients

• Beef Steak: The star of the dish, providing a tender, protein-rich base that’s deeply satisfying.
• Olive Oil: Used for searing the steak and vegetables, it adds healthy fats and enhances flavors.
• Red Bell Pepper: Adds a sweet and vibrant note, enhancing the dish visually and flavorfully.
• Yellow Bell Pepper: Contributes a mellow sweetness, complementing the smoky seasoning.
• Green Bell Pepper: A classic fajita ingredient, it brings a slightly bitter, earthy taste.
• Onion: Adds caramelized sweetness and depth to the dish.
• Garlic: Enhances the aroma and adds a bold, savory undertone.
• Smoked Paprika: Provides a smoky warmth that defines fajita seasoning.
• Chili Powder: Introduces a mild heat and authentic Mexican-inspired flavor.
• Cumin: Adds an earthy, slightly nutty undertone that balances the spices.
• Cayenne Pepper (Optional): For a kick of heat, perfect for those who love spice.
• Cauliflower Rice: A low-carb, fluffy base that absorbs the flavors of the dish.
• Shredded Cheddar Cheese: Adds creaminess and richness to round out the flavors.
• Fresh Cilantro: Brightens the dish with a refreshing, herbaceous note.
• Avocado (Optional): Creamy and nutrient-dense, it complements the bold flavors.
• Lime Wedges: A final squeeze of lime adds a citrusy zing to bring all the flavors together.

Instructions

Step 1: Marinade the meat with the spices and let it a to rest a little.	Step 2: Preheat the skillet and add a little olive oil. Sear the steak for 2-3 minutes per side.
Step 3: Cut the steak into stripes.	Step 4: Add a little bit of olive oil in the same skillet. Cut the veggies in the form that you prefer and cook them until transparent.
Step 5: Place the cauliflower to boil and cook for 10 minutes.	Step 6: Once the cauliflower is cooked, blend it a little in a food processor. Then shred the cheese and start assembling the bowls.

Cooking Tips

We all have cooking styles although not aware of it. The kitchen is for experimenting, so enjoy and adapt your recipe:

• Perfect Steak Cooking: For the most tender and juicy steak, let it come to room temperature before cooking, and sear it quickly over high heat. Thinly slicing the steak across the grain ensures it remains tender.
• Charred Vegetables: Cook the peppers and onion over medium-high heat to achieve that characteristic fajita char, which adds depth to the dish.
• Customize the Heat: Adjust the spice level to your preference by adding or omitting cayenne pepper. A squeeze of lime over the finished bowl can also balance spiciness.
• Make It Your Own: Feel free to add other low-carb vegetables like zucchini or mushrooms for extra variety.

Storing Methods

Sometimes it is great to have prepared food and just go home and eat your perfect dish. Batch cooking is a great idea for these occasions. We hope that these tips would be of great help for you. 

• Refrigerator: Store the cooked steak, vegetables, and cauliflower rice separately in airtight containers for up to 3 days. This prevents the ingredients from becoming soggy or losing their distinct textures.
• Freezer: The steak and sautéed vegetables can be frozen in freezer-safe bags or containers for up to 2 months. Allow them to thaw in the refrigerator overnight before reheating. Avoid freezing cauliflower rice, as it can become watery upon thawing.
• Reheating: For best results, reheat the steak and vegetables in a hot skillet rather than the microwave. This restores their texture and flavor. Warm the cauliflower rice separately.
• Assemble Freshly: Keep toppings like cheese, avocado, cilantro, and lime wedges separate until ready to serve to maintain their freshness and vibrant flavors.

Love fajitas? Try my Air Fryer Chicken Fajitas

Steak Fajita Ingredients:

For the Steak and Vegetables:

• 0.88 lb. (400 g) beef steak, thinly sliced
• 2 tbsp. (30 ml) olive oil
• 1 red bell pepper (100 g), sliced 
• 1 yellow bell pepper (100 g), sliced 
• 1 green bell pepper (100 g), sliced
• 1 small onion (100 g), sliced
• 2 cloves garlic, minced 

For the Fajita Seasoning:

• 1 tsp. smoked paprika 
• 1 tsp. chili powder 
• ½ tsp. cumin 
• ¼ tsp. cayenne pepper (optional) 
• Salt and black pepper (to taste) 

For the Base and Toppings:

• 4 cups (480 g) cauliflower rice 
• ½ cup (115 g) shredded cheddar cheese
• ¼ cup (15 g) fresh cilantro, chopped 
• 1 avocado (150 g), sliced 
• 1 lime, cut into wedges 

Instructions

1. Cook the Steak:

• Heat 1 tablespoon of olive oil in a large skillet over high heat.
• Season the steak slices with salt, black pepper, smoked paprika, chili powder, cumin, and optional cayenne pepper.
• Add the steak to the skillet and sear for 2-3 minutes per side, or until cooked to your desired level of doneness. Remove the steak from the skillet and set aside.

2. Sauté the Vegetables:

• In the same skillet, heat the remaining olive oil over medium-high heat.
• Add the sliced bell peppers, onion, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly charred.

3. Prepare the Cauliflower Rice:

• Cook the cauliflower in a water for 10 minutes 
• Add the cooked cauliflower in a food processor and blend until it looks like rice (not totally blended).

4. Assemble the Bowls:

• Divide the cooked cauliflower rice among four bowls.
• Top each bowl with the sautéed vegetables and sliced steak.
• Garnish with shredded cheddar cheese, fresh cilantro, and sliced avocado.
• Serve with lime wedges on the side for an optional squeeze of citrusy brightness.