Steak Fajita Bowls
This is the steak version of my chicken fajita bowls, and slicing the sirloin thin is what keeps it tender through a few days of reheating. Charred peppers and onions give it the same fajita flavor base I always come back to.
Sirloin is leaner than a lot of steak cuts, so I slice it thin against the grain to keep it tender even after a few days of reheating. Peppers and onions get charred alongside it, picking up the same fajita seasoning for a bowl that tastes cohesive rather than like separate components.
The char on the peppers and onions is what gives this bowl its depth, so I don't shy away from letting them sit in the pan a little longer than usual. Rice underneath soaks up the juices from the steak, so nothing goes to waste.
The recipe card has the full ingredient breakdown and cook times for all ten portions. Let the steak cool before portioning everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This steak fajita bowl is a good one for when I want a heartier version of my usual fajita rotation.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Steak Fajita Bowls
YIELD
10 portions
ESTIMATED NUTRITION
600 calories • 45g protein • 46g carbs • 23g fat per portion
What I really like about this recipe is how easy it is to customize at serving time with a fresh topping or extra sauce.
Ingredients
• 3 3/4 lb sirloin steak, sliced
• 7 1/2 cups cooked rice
• 5 bell peppers
• 2 1/2 onion
• 5 tbsp olive oil
• 5 tbsp fajita seasoning
• 2 1/2 lime
Directions
1. Toss steak and vegetables with oil, seasoning and lime.
2. Sear in batches until steak is desired doneness.
3. Portion with rice.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
