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Craving a hearty, satisfying meal that’s packed with protein, veggies, and flavor? These loaded steak & potato power bowls are your new go-to for lunch, dinner, or post-workout fuel. Tender strips of perfectly seasoned steak sit atop crispy roasted potatoes, layered with colorful sautéed peppers and onions, melted sharp cheddar, creamy avocado, and a cool dollop of sour cream. Every bite delivers steakhouse vibes with the convenience of a one-bowl meal.
This steak power bowl is naturally gluten-free, incredibly customizable, and designed for meal prep. Make a batch on Sunday and enjoy restaurant-quality lunches all week. With over 40 grams of protein per serving, balanced carbs from potatoes, and healthy fats from avocado, it’s a true high protein meal prep dream—keeping you full and energized without crashing.
Whether you’re building muscle, managing weight, or simply feeding a hungry family, this steak and potato bowl hits all the marks: flavorful, nutritious, and effortless.
Why Loaded Steak & Potato Power Bowls Are a Weeknight Winner
Power bowls exploded in popularity because they combine everything you need in one beautiful, portable package. This version takes inspiration from loaded baked potatoes and classic steak fajitas, merging them into a macro-balanced masterpiece.
The steak provides complete protein and iron; potatoes offer complex carbs and potassium; peppers add vitamin C and crunch; avocado brings heart-healthy fats; and cheese plus sour cream deliver calcium and extra satisfaction. It’s comfort food that actually fuels your body—perfect for gym-goers, busy parents, or anyone tired of boring salads.
Compared to takeout bowls that can exceed 1,000 calories with hidden oils, this homemade healthy steak dinner lets you control portions and ingredients while maximizing taste.
Choosing the Best Ingredients for Flavor and Nutrition
For steak, opt for sirloin, flank, or skirt—affordable cuts that stay tender when sliced thin and cooked quickly. Marinate briefly or simply season generously for maximum flavor.
Yukon Gold or baby potatoes roast up creamy inside and crispy outside without needing parboiling. Bell peppers in multiple colors not only look stunning but provide a range of antioxidants.
Use sharp cheddar for bold flavor (a little goes a long way), ripe Hass avocados, and full-fat Greek yogurt as a lighter sour cream swap if desired.
Ingredients
Serves 4 hearty portions.
For the Steak & Potatoes:
- 1.5 pounds sirloin steak (or flank/skirt), thinly sliced against the grain
- 1.5 pounds Yukon Gold or baby potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large red onion, sliced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and black pepper, to taste
For the Toppings:
- 1 cup shredded sharp cheddar cheese
- 2 ripe avocados, sliced or diced
- ½ cup sour cream (or Greek yogurt)
- ¼ cup chopped green onions or cilantro
- Lime wedges, for serving
- Hot sauce (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss cubed potatoes with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, garlic powder, and smoked paprika. Spread in a single layer on the baking sheet.
- Roast potatoes for 25-30 minutes, stirring halfway, until golden and crispy.
- While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season steak strips with cumin, salt, and pepper. Add to hot skillet in a single layer (work in batches if needed). Sear 2-3 minutes per side until medium-rare. Remove to a plate and tent with foil.
- In the same skillet, add sliced peppers and onions. Sauté 5-7 minutes until softened and slightly charred. Season with salt and pepper.
- To assemble bowls: Divide roasted potatoes among 4 bowls. Top with steak strips, sautéed peppers and onions, and shredded cheddar.
- Return assembled bowls to the oven for 3-5 minutes (or microwave individually) until cheese melts.
- Remove and top with avocado, sour cream, green onions, and a squeeze of lime. Add hot sauce if desired.
- Serve immediately or cool completely for meal prep storage.
Pro Tips for the Best Steak Power Bowls
- Steak doneness: Cook to medium-rare for tenderness; it will continue cooking when resting.
- Crispy potatoes: Don’t overcrowd the baking sheet—air circulation is key.
- Meal prep hack: Store components separately (steak, veggies, potatoes, cheese) and assemble cold or reheat as needed. Top with avocado and sour cream fresh.
- Make it faster: Use pre-cut fajita veggies or frozen peppers/onions.
- Cheese options: Swap cheddar for pepper jack for spice or queso fresco for lighter tang.
- Rest the steak: Let it sit 5 minutes after cooking before slicing for juicier results.
Recipe Variations
This loaded steak bowl is endlessly adaptable:
- Southwest style: Add black beans, corn, and chipotle seasoning.
- Low-carb: Replace potatoes with cauliflower rice or roasted sweet potatoes.
- Chicken or shrimp: Swap steak for grilled chicken breast or sautéed shrimp.
- Vegetarian: Use portobello mushrooms or beyond beef crumbles.
- Breakfast twist: Top with a fried egg for a hearty brunch bowl.
- Spicy kick: Marinate steak in chili powder and lime, add jalapeños.
Serving Suggestions
These bowls stand alone beautifully, but pair them with:
- Simple side salad with lime vinaigrette
- Tortilla chips for scooping
- Mexican street corn (elote) on the side
- Cold beer, margarita, or sparkling water with lime
They’re perfect for game day, backyard barbecues, or quick weeknight dinners.
Health Benefits and Macro Breakdown
Each bowl delivers approximately:
- 45g protein
- 45g carbohydrates
- 35g fat
- 8g fiber
Steak provides bioavailable heme iron and B-vitamins crucial for energy. Potatoes supply resistant starch for gut health when cooled (great for meal prep). Avocado offers monounsaturated fats that support hormone balance and satiety.
This high protein meal prep helps maintain muscle mass, stabilizes blood sugar, and curbs cravings—ideal for fitness goals.
Storage and Reheating
Assembled bowls keep in airtight containers in the fridge for up to 4 days. For best texture, store avocado and sour cream separately and add fresh.
To reheat: Microwave 2-3 minutes, stirring halfway, or warm in a skillet. Potatoes may soften slightly but remain delicious.
Freeze steak and veggie mixture (without toppings) for up to 2 months.
These loaded steak & potato power bowls prove that eating healthy doesn’t mean sacrificing flavor or satisfaction. Bold seasonings, melty cheese, creamy avocado, and perfectly cooked steak over crispy potatoes—it’s the kind of meal you’ll crave again and again. Make a double batch; your future self will thank you!
Loaded Steak & Potato Power Bowls
Hearty high-protein bowls with tender steak, crispy roasted potatoes, sautéed peppers and onions, melted cheddar, avocado, and sour cream—perfect for meal prep or quick dinners.
Ingredients
Equipment
Method
- Preheat oven to 425°F. Toss potatoes with oil and seasonings; roast 25-30 minutes until crispy.
- Season and sear steak strips 2-3 minutes per side. Remove and rest.
- Sauté peppers and onions in same skillet until tender.
- Assemble bowls: potatoes, steak, veggies, cheese. Melt cheese in oven or microwave.
- Top with avocado, sour cream, green onions, and lime.
Notes
Great for meal prep—store components separately and add fresh toppings when serving.
