Save My roommate Carlos walked into our tiny apartment kitchen last winter, dropped a grocery bag on the counter, and announced we were making fajitas. The building heat was broken, our breath visible in the kitchen air, but he insisted the sizzle of peppers and steak would warm us up better than any radiator. We stood over the stove, watching the steam rise, taking turns flipping strips of meat while snow piled up against the windowpane. That night taught me that some meals carry their own heat, no matter what the thermostat says.
Last summer I hosted a backyard dinner and served these bowls to friends who swore they hated cauliflower rice. They went back for seconds, then thirds, and finally asked if I had extra containers they could take home. Watching people discover that healthy food can actually taste better than the heavy stuff they are used to, that is the kind of kitchen moment that keeps me cooking.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Flank steak: Thinly slicing against the grain makes even budget cuts tender and quick cooking
- Smoked paprika: This is the secret ingredient that gives the steak that authentic fajita sizzle flavor
- Bell peppers: Using all three colors creates visual appeal and subtle flavor differences
- Red onion: Sweeter than yellow onions and holds up better to high heat cooking
- Cauliflower rice: The mild flavor lets the spiced steak and vegetables shine without competing
- Fresh lime juice: Acid cuts through the rich spices and brightens every bite
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Marinate the steak:
- Combine the sliced flank steak with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice in a bowl. Let it sit for at least 10 minutes while you prep the vegetables, but longer is better if you have the time.
- Sear the meat:
- Heat a large skillet over medium high heat with olive oil. Add the steak in a single layer, working in batches if needed. Cook for 2 to 3 minutes per side until nicely browned and just cooked through, then set aside on a plate.
- Caramelize the vegetables:
- In the same hot skillet, add more olive oil and toss in the sliced bell peppers and red onion. Cook for 5 to 7 minutes, stirring occasionally, until tender and starting to char in spots. Season with salt and pepper.
- Prepare the base:
- While the vegetables cook, heat another pan over medium heat and add the cauliflower rice. Cook for 5 to 6 minutes until tender but not mushy, seasoning lightly with salt and pepper.
- Build your bowls:
- Divide the cauliflower rice among four bowls. Arrange the sautéed vegetables and steak strips on top, then add whatever toppings make you happy.
Save My daughter now requests these bowls for her birthday dinner every year. She was six the first time she made them herself, standing on a step stool at the stove with me hovering nearby. Now she does not even ask for help, just pulls out the cutting board and gets to work while I set the table. Watching her gain confidence in the kitchen, recipe by recipe, has been one of the unexpected gifts of parenthood.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making It Your Own
Swap the cauliflower rice for leafy greens and you have a fajita salad that works beautifully for meal prep. I have also used this same spice blend on chicken thighs when flank steak is not on sale, and honestly, no one noticed the difference.
Heat Management
If you are sensitive to spice, reduce the chili powder to half a teaspoon. For those who like it hot, add sliced jalapeños to the vegetable mixture or serve with hot sauce on the side. The beauty of bowl style meals is that everyone can customize their own heat level.
Timing Your Meal
The steak and vegetables reheat beautifully, so do not hesitate to double the recipe and portion it out for lunches throughout the week. I always cook the cauliflower rice fresh though, as it can get a bit soggy after sitting overnight.
- Warm your bowls in the oven before serving to keep everything hot longer
- Squeeze fresh lime over the whole bowl right before eating
- Prep all your ingredients before you start cooking, this comes together fast
Save There is something deeply satisfying about a meal that feels indulgent but leaves you feeling energized instead of heavy. These fajita bowls strike that perfect balance.
Recipe Questions & Answers
- → What cut of steak works best?
Flank steak or sirloin are ideal choices. Both cuts take on marinades beautifully and cook quickly. Slice the meat thinly against the grain for maximum tenderness.
- → Can I use regular rice instead?
Absolutely. White rice, brown rice, or even quinoa make excellent bases. The cauliflower rice keeps it low-carb, but any grain you enjoy will work perfectly.
- → How spicy is this bowl?
The seasoning blend provides mild to medium heat from the chili powder and spices. Adjust the heat level by adding jalapeño slices, hot sauce, or extra cayenne to taste.
- → What other toppings work well?
Pico de gallo, pickled red onions, black beans, corn, or guacamole all complement the flavors beautifully. You can also add a fried egg on top for extra protein.
- → Can I meal prep this?
Yes, the components store well for 3-4 days. Keep the cauliflower rice, steak, and vegetables in separate containers, then reheat and assemble when ready to eat. Add fresh toppings just before serving.
