Steak Fajita Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
477 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Steak Fajita Bowls
Description
The recipe begins by marinating thinly sliced steak in a mix of diced green chilies, garlic, beef broth, and fajita seasoning to infuse bold flavors and tenderize the meat. The steak is then cooked quickly in vegetable oil until browned. Remaining fajita seasoning, sliced onion, and bell peppers are added and cooked briefly to soften yet keep some crispness.
Prepared Spanish rice is combined with drained beans, such as black or pinto, adding substance and protein to the dish. The meal is assembled by lining bowls with flour tortilla shells, layering the rice and bean mixture, topped with steak and sautéed vegetables. Optional extras like sliced avocado and shredded cheese add creaminess and complementary texture.
This dish offers flexible ingredient choices for peppers and beans and makes for a filling weekday dinner or meal prep option with a balance of savory steak, fresh vegetables, and hearty rice and beans.
Practical tips suggest keeping some marinade liquid during cooking to enhance steak flavor and suggest serving with additional toppings like sour cream or salsa for customization.
Ingredients
- 1 pound steak sliced (top round steak works great)
- 1 can green chilies diced
- 2 cloves garlic
- 1/2 cup beef broth
- 1 package fajita seasoning divided
- 2 tablespoons vegetable oil
- 1 onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 package Spanish rice I used the Knorr Fiesta sides
- 14 ounces beans drained and rinsed (pinto or black.. it's your choice)
- 4 flour tortilla shells
- avocado optional
- cheese optional, shredded
Instructions
- Place steak strips, chilies, garlic, beef broth, and 1 Tbsp. fajita seasoning in a large plastic Ziploc bag. Press all the air out and let it marinade for at least 1 hour. Drain most of the marinade into a bowl, but keep most of the chilies in with the steak. Set aside.
- Heat vegetable oil in large skillet and add steak. Stir-fry until brown and cooked through.
- Stir in remaining fajita mix, onion, peppers and marinade. Cook for 2-3 min just until the veggies have barely softened.
- Prepare Spanish rice according to package directions.
- Add beans and stir together with rice until hot.
- Prepare bowls by placing a tortilla inside of the bowl. Add rice/bean mixture to bowl. Add steak and peppers/onions. Top with sliced avocado and/or grated cheese.
Notes
- Retain some marinade liquid while cooking so the steak absorbs more flavor.
- Use any color combination of bell peppers according to preference for vibrant bowls.
- Black, pinto, or other canned beans are interchangeable in this recipe.
- Spanish rice can be store-bought or homemade; adjust seasoning accordingly.
- Top bowls with avocado slices, shredded cheese, sour cream, salsa, or guacamole for extra flavor and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 69mg | 23% |
| Sodium | 1099mg | 46% |
| Potassium | 804mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1500IU | 30% |
| Vitamin C | 60mg | 67% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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