Low Carb Steak Fajita Bowl – 1 Bold Recipe For Keto Lovers
I still remember that first crisp October evening when the smell of seared steak and caramelized peppers wrapped the kitchen in cozy warmth. With a mug of spiced tea and a blanket on my lap, I built a bowl that tasted like fall—bright lime, smoky chili, and buttery steak—so I named it Low Carb Steak Fajita Bowl – 1 Bold Recipe For Keto Lovers. This cozy, colorful meal quickly became a reader favorite because it’s fast, satisfying, and perfect for chilly nights when you want something hearty but low in carbs.
Introduction
This Low Carb Steak Fajita Bowl – 1 Bold Recipe For Keto Lovers brings the best of fall flavors into a single bowl: tender steak, sautéed peppers and onions, and a tangy herb crema. It’s ideal for busy weeknights or meal prep, and you can pair it with other nourishing ideas from our 7-day high-protein low-carb meal plan to keep dinner both varied and satisfying.
Ingredients
- 1 lb flank steak or skirt steak, thinly sliced
- 2 tbsp olive oil, divided
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- 2 cups cauliflower rice, steamed or sautéed
- 1 avocado, sliced
- Optional: sliced jalapeño, sour cream, or shredded cheddar
For the herb crema:
- 1/2 cup full-fat Greek yogurt
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
- Pinch of salt
If you love bowls, try pairing this with an easy low-carb burrito bowl as another quick option on your rotation.
Step-by-step Instructions
Prep the steak and veggies:
- Slice steak against the grain into thin strips. Toss with 1 tbsp olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Let sit 10–15 minutes to absorb flavors.
- Slice peppers and onion; mince garlic.
Cook the steak:
- Heat a large skillet over high heat until very hot. Add 1 tbsp olive oil.
- Add steak strips in a single layer (work in batches to avoid crowding). Sear 1–2 minutes per side until browned but medium-rare to medium. Remove to a plate and tent with foil.
Sauté the vegetables:
- In the same skillet, reduce heat to medium-high. Add peppers, onion, and a pinch of salt. Sauté 5–7 minutes until softened and slightly charred.
- Add garlic in the last minute and stir.
Finish the bowl:
- Return steak to skillet with vegetables to warm through. Squeeze lime over everything and sprinkle with cilantro.
- Make the herb crema by whisking yogurt, lime juice, cilantro, and salt.
- Serve steak and veggies over cauliflower rice. Top with avocado, a drizzle of crema, and optional extras.
For an even quicker weeknight dinner, this method pairs well with our fast gluten-free low-carb dinner recipe tips for one-pan cooking.
Tips for Success
- Use high heat to get a good sear on the steak; it adds flavor without extra carbs.
- Slice steak thin and against the grain for tenderness.
- Pat steak dry before seasoning to ensure even browning.
- Don’t overcrowd the pan—stove-top crowding steams meat instead of searing it.
- If meal prepping, keep components separate (cauliflower rice, steak, and toppings) so textures stay fresh. For inspiration, check these low-carb dinner recipes for make-ahead ideas.
Possible Variations
- Gluten-free: This bowl is naturally gluten-free when you use plain spices and verified yogurt. Pair with extra lime and fresh herbs for brighter flavor.
- Protein swap: Use cubed chicken or shrimp if you prefer; cook times will change accordingly and are also delicious in a keto chicken fajita bowl style.
- Streusel topping twist: For a playful sweet-and-savory take inspired by seasonal baking, make a savory nut streusel (finely chopped pecans, butter, a pinch of smoked paprika) and sprinkle lightly over the top for crunch. This unexpected topping echoes fall baking textures while keeping carbs low.
- Carb-up option: Serve over brown rice or warm tortillas for a non-keto meal.
Storage Recommendations
- Refrigerate: Store components separately in airtight containers for up to 3–4 days. Steak can become firmer after refrigeration—reheat gently in a skillet with a splash of water or broth to restore juiciness.
- Freeze: Cooked steak and veggies can be frozen for up to 2 months, though texture of veggies may change. Cauliflower rice freezes well; thaw overnight in the fridge.
- Reheating: Reheat on the stovetop over medium heat for best texture. Microwave on medium power in short bursts if needed.
Low Carb Steak Fajita Bowl – 1 Bold Recipe For Keto Lovers is a simple, warming dish that’s ideal for anyone who loves seasonal comfort food without the carb overload. It’s forgiving, flexible, and one of those recipes that tastes even better the second day.
Conclusion
If you’re craving a bold, cozy meal this fall, try the full recipe for Low Carb Steak Fajita Bowl – 1 Bold Recipe For Keto Lovers on this helpful page: Low Carb Steak Fajita Bowl – 1 Bold Recipe For Keto Lovers. For a great technique for marinating and grilling steak that would work beautifully here, see this trusted carne asada tutorial: Best Carne Asada Recipe | Downshiftology.
Frequently Asked Questions (FAQs)
Is this Low Carb Steak Fajita Bowl suitable for a keto diet?
- Yes. The bowl uses cauliflower rice instead of grains and focuses on protein, healthy fats, and low-carb vegetables, making it keto-friendly.
Can I meal prep this recipe for the week?
- Absolutely. Store steak, veggies, cauliflower rice, and toppings separately in airtight containers for up to 3–4 days for best texture.
What’s the best cut of steak to use?
- Flank or skirt steak are great for fajitas because they slice well and have robust flavor. Slice against the grain for tenderness.
Can I make this dairy-free?
- Yes. Substitute the herb crema with a dairy-free yogurt or a simple lime-and-olive-oil drizzle to keep it creamy without dairy.
Low Carb Steak Fajita Bowl
Ingredients
For the steak and vegetables
- 1 lb flank steak or skirt steak, thinly sliced Use flank or skirt steak for best flavor
- 2 tbsp olive oil, divided Divided between marinating the steak and cooking
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp sea salt Adjust to taste
- 1/4 tsp black pepper
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- 2 cups cauliflower rice, steamed or sautéed
- 1 medium avocado, sliced For topping
- Optional: sliced jalapeño, sour cream, or shredded cheddar For additional toppings
For the herb crema
- 1/2 cup full-fat Greek yogurt
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
- Pinch of salt
Instructions
Preparation
- Slice steak against the grain into thin strips. Toss with 1 tbsp olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Let sit 10–15 minutes to absorb flavors.
- Slice peppers and onion; mince garlic.
Cooking the Steak
- Heat a large skillet over high heat until very hot. Add 1 tbsp olive oil.
- Add steak strips in a single layer (work in batches to avoid crowding). Sear 1–2 minutes per side until browned but medium-rare to medium. Remove to a plate and tent with foil.
Sautéing the Vegetables
- In the same skillet, reduce heat to medium-high. Add peppers, onion, and a pinch of salt. Sauté 5–7 minutes until softened and slightly charred.
- Add garlic in the last minute and stir.
Finishing the Bowl
- Return steak to skillet with vegetables to warm through. Squeeze lime over everything and sprinkle with cilantro.
- Make the herb crema by whisking yogurt, lime juice, cilantro, and salt.
- Serve steak and veggies over cauliflower rice. Top with avocado, a drizzle of crema, and optional extras.