Juicy Low-Carb Steak Fajita Bowl

If you’re craving a flavorful, protein-packed dinner without the carbs, our Juicy Low-Carb Steak Fajita Bowl is exactly what you need. Bursting with bold Tex-Mex flavors, this dish combines perfectly seared steak with sweet and smoky bell peppers, sautéed onions, creamy avocado, and a squeeze of fresh lime. It’s fast, healthy, and loaded with flavor, making it a perfect low-carb meal for weeknights or meal prep.

Why You’ll Love This Recipe

• Low-Carb & Keto-Friendly: Skip tortillas and rice, but keep all the fajita flavor.
• Quick & Easy: Ready in just 25 minutes, making it ideal for busy nights.
• Juicy Steak Every Time: Flank steak is perfectly seared for maximum flavor and tenderness.
• Meal Prep-Friendly: Keeps well in airtight containers for up to 3 days.
• Vibrant & Colorful: Packed with fresh bell peppers, red onion, and avocado.

Ingredients

Steak & Veggies:

• 1 lb (450g) flank steak or skirt steak, thinly sliced against the grain
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lime, juiced

Toppings & Garnish:

• 1 avocado, sliced
• 2 tablespoons fresh cilantro, chopped
• Lime wedges for serving
• Optional: sour cream or Greek yogurt

Instructions

1. Prepare Steak: Slice steak thinly against the grain. Pat dry and season with smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper.
2. Cook Veggies: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced bell peppers and red onion. Sauté for 5–7 minutes until softened and slightly caramelized. Remove from skillet and set aside.
3. Sear Steak: Add remaining olive oil to the same skillet. Add steak in a single layer and sear for 2–3 minutes per side for medium-rare, or longer for desired doneness.
4. Combine: Return veggies to skillet. Drizzle with lime juice and toss everything together for 1–2 minutes until flavors meld.
5. Assemble Bowls: Divide steak and veggies into serving bowls. Top with avocado slices, fresh cilantro, and a lime wedge. Optionally, add a dollop of sour cream or Greek yogurt.
6. Serve: Serve hot immediately. Store leftovers in airtight containers in the fridge for up to 3 days.

Tips for the Perfect Low-Carb Steak Fajita Bowl

• Thinly Slice Steak: Slicing against the grain ensures tenderness.
• High Heat Searing: Sear steak quickly on high heat to lock in juices.
• Veggie Variety: Use a mix of colorful peppers for sweetness and visual appeal.
• Optional Keto Extras: Add jalapeños, sautéed mushrooms, or cauliflower rice for extra flavor.
• Meal Prep Tip: Cook steak and veggies separately and store in containers. Assemble bowls before serving to maintain freshness.

Variations You Can Try

1. Spicy Fajitas: Add crushed red pepper or hot sauce for heat.
2. Cheesy Version: Top with shredded cheddar or pepper jack.
3. Mexican Twist: Add black olives, pico de gallo, or sliced radishes.
4. Southwest Grain Option: For non-keto, serve over cauliflower rice, quinoa, or brown rice.

Serving Suggestions

• Serve with a wedge of lime for extra zing.
• Pair with guacamole or a fresh tomato salsa for a full Tex-Mex experience.
• Perfect for taco night bowls or casual dinner gatherings.

Fun Facts & Cultural Context

Fajitas originated in Texas in the 1930s with Mexican ranch workers using skirt steak (or “fajita” in Spanish). Traditionally served on tortillas, modern low-carb versions skip the bread but maintain all the iconic flavors—grilled meat, sautéed peppers, onions, and zesty seasonings. By serving it in a bowl, you get the same bold taste with fewer carbs and more veggies.

Nutritional Benefits

• Steak: Excellent source of protein, iron, and B vitamins.
• Bell Peppers: Loaded with vitamin C, antioxidants, and fiber.
• Avocado: Provides heart-healthy fats, potassium, and fiber.
• Low-Carb: Keeps net carbs low without sacrificing flavor.

Juicy Low-Carb Steak Fajita Bowl

A flavorful, low-carb bowl with seared steak, sautéed peppers, onions, and creamy avocado, perfect for a quick keto dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 bowls

Course: Dinner, Main

Cuisine: Low-Carb, Mexican

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Steak & Veggies

• 1 lb flank steak or skirt steak thinly sliced against the grain
• 1 red bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 1 green bell pepper thinly sliced
• 1 medium red onion thinly sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 lime juiced

Toppings & Garnish

• 1 avocado sliced
• 2 tbsp fresh cilantro chopped
• to taste lime wedges
• sour cream or Greek yogurt optional

Equipment

• Large skillet
• Knife
• Cutting board

Method

 

1. Slice steak thinly against the grain. Pat dry and season with smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté bell peppers and red onion for 5–7 minutes until softened. Remove and set aside.
3. Add remaining olive oil to skillet. Sear steak 2–3 minutes per side until desired doneness.
4. Return veggies to skillet. Drizzle lime juice and toss for 1–2 minutes to combine flavors.
5. Divide steak and veggies into bowls. Top with avocado slices, fresh cilantro, and lime wedges. Optionally, add sour cream or Greek yogurt.
6. Serve hot immediately.

Notes

Perfect for meal prep; store steak and veggies separately from avocado and toppings until ready to serve.