Pin It The first time I made steak fajitas in a cast iron skillet, the smoke detector went off three times and my roommate thought I was setting the kitchen on fire. But that sizzle sound when the steak hits the hot pan, that smell of smoked paprika hitting the heat, it is worth every false alarm. Now I make these bowls constantly, especially on busy weeknights when I want something that feels like restaurant food but comes together faster than delivery would arrive.
Last summer my sister came over exhausted from a new job, and I piled these bowls high with extra peppers and avocado. She took one bite of the seasoned steak with that lime hit and actually stopped talking mid sentence. We sat on the back porch eating in comfortable silence, and she asked for the recipe before she even finished her bowl.
Ingredients
- Flank steak or sirloin (1 lb): Flank gives you those beautiful grain lines that soak up marinade beautifully, but sirloin works perfectly if that is what you find on sale
- Smoked paprika (1 tsp): This is the secret ingredient that makes your kitchen smell like a Tex-Mex restaurant, do not skip it
- Lime juice (1 lime): Fresh is absolutely essential here, bottled juice lacks that bright acid that cuts through the rich beef
- Tri-color bell peppers (3 peppers): Using all three colors makes the bowl look gorgeous and adds slightly different sweet notes from each pepper
- Red onion (1 medium): Red onion stays slightly crisp even after cooking, giving you these sweet little bites throughout
- Cauliflower rice (4 cups): Fresh riced cauliflower cooks up fluffier than frozen, but use whatever you have on hand
Instructions
- Marinate the steak:
- Toss your sliced beef with all those spices and lime juice, then let it hang out for at least 10 minutes while you prep everything else
- Sear the beef:
- Get your skillet ripping hot over medium-high heat, then cook the steak in batches so you get proper browning instead of steaming
- Char the vegetables:
- Same hot pan, toss in your peppers and onions until they get those nice dark spots and soften just slightly
- Warm the cauliflower rice:
- Quick sauté in a separate pan for 5-6 minutes, seasoning gently so it does not compete with the bold fajita flavors
- Build your bowls:
- Pile that cauliflower rice high, arrange your vegetables like a rainbow, crown with the steak, then go wild with toppings
Pin It My friend who claims she hates cauliflower rice tried these and went back for seconds. The combination of smoky seasoned beef and sweet charred vegetables somehow makes you forget you are eating something so light and healthy. Now she texts me every time she makes them, which is basically weekly.
Make It Your Own
Sometimes I will throw in sliced jalapeños if I am craving heat, or swap in poblano peppers for a milder, earthier flavor. The cauliflower rice is totally customizable too, try it with leafy greens for a fajita salad situation.
Meal Prep Magic
These bowls reheat beautifully for lunch the next day. I will cook a big batch of steak and vegetables on Sunday, then just warm up portions throughout the week. The cauliflower rice does get a little softer overnight, but that flavor actually develops and gets better.
Serving Suggestions
Set up a toppings bar and let everyone build their own perfect bowl, it turns weeknight dinner into something fun and interactive. Hot sauce is always welcome at the table for the heat seekers in your life.
- Warm your tortillas on the side for dipping
- A cold beer or lime sparkling water cuts through the richness perfectly
- Extra cilantro never hurt anyone
Pin It These bowls have become my go-to for dinner guests because they look impressive but I am barely stressed while making them. Plus that sizzling sound always makes people excited before they even take a bite.
Questions & Answers
- → What cut of steak works best?
Flank steak or sirloin are ideal choices. Both are lean, flavorful, and slice beautifully against the grain. Skirt steak works well too.
- → Can I use regular rice instead?
Absolutely. White rice, brown rice, or Mexican rice all make excellent bases if you prefer traditional grain over cauliflower rice.
- → How do I get the best sear on the steak?
Make sure your skillet is properly hot before adding the meat. Don't overcrowd the pan, and let the steak develop a crust before flipping.
- → What vegetables can I add?
Mushrooms, zucchini, or poblano peppers make great additions. You can also add corn or black beans for more variety.
- → How long does it keep?
Store components separately in airtight containers. The steak and vegetables stay fresh for 3-4 days. Reheat gently to maintain texture.
- → Is this meal prep friendly?
Yes. Portion everything into containers and reheat throughout the week. The flavors actually develop more depth after a day or two.