Smoky Low Carb Steak Fajita Bowl: Quick Keto Dinner (Print Version)

Craving a flavorful Low Carb Steak Fajita Bowl? This easy keto dinner comes together fast, packed with tender steak, peppers, and bold spices.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Keto, Low Carb, Gluten-Free

# Ingredients:

→ For the Steak & Veggies

01 - 1 lb flank steak
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large yellow onion, sliced
06 - 3 tbsp olive oil, divided

→ Fajita Seasoning Blend

07 - 2 tsp chili powder
08 - 1.5 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1 tsp garlic powder
11 - 1 tsp onion powder
12 - 0.5 tsp dried oregano
13 - 0.25 tsp cayenne pepper (optional, for heat)
14 - 0.5 tsp salt, or to taste
15 - 0.25 tsp black pepper, or to taste

→ For Serving & Garnish

16 - 1 large avocado, sliced
17 - Fresh cilantro, chopped
18 - 2 limes, cut into wedges
19 - Sour cream or plain Greek yogurt (low carb)
20 - Sugar-free salsa

# Instructions:

01 - First things first, get your steak ready! Pat that flank steak super dry with paper towels – this is critical for a good sear, trust me, I learned that the hard way. Slice it against the grain into thin strips, about ¼-inch thick. Next, tackle those beautiful bell peppers and onion. Slice them into thin strips too. I always try to get them uniform so they cook evenly, but honestly, sometimes my knife skills are a bit... rustic. Don't stress too much, it'll still taste amazing!
02 - In a small bowl, whisk together your chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if you're feeling spicy!), salt, and black pepper. Give it a good mix until everything is combined. This blend is where all the magic happens, the aroma alone makes my kitchen smell incredible. I remember one time I accidentally grabbed cinnamon instead of cumin – oops! The fajitas were... interesting, to say the least.
03 - Toss the sliced steak with 1 tablespoon of olive oil and about two-thirds of your homemade fajita seasoning. Really get in there with your hands and make sure every strip is coated. You can let this sit for at least 15 minutes at room temperature, or even better, pop it in the fridge for up to an hour if you have the time. I've done both, and even a quick marinade makes a difference in flavor, honestly.
04 - Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once it’s shimmering, add your sliced bell peppers and onion. Sauté them for 5-7 minutes, stirring occasionally, until they're tender-crisp and starting to get those lovely char marks. This is where I sometimes get impatient and try to rush it, but letting them caramelize a bit truly enhances their sweetness. Set them aside on a plate.
05 - Add the remaining 1 tablespoon of olive oil to the same hot skillet. Increase the heat to high. Once it’s smoking slightly, add the seasoned steak in a single layer. Don't overcrowd the pan – you might need to do this in two batches. Sear the steak for 1-2 minutes per side, until it's beautifully browned and cooked to your liking. I like mine medium-rare, still a little pink in the middle, so I watch it carefully. Overcooked steak is a tragedy, my friends!
06 - Return the cooked veggies to the skillet with the steak. Give it a quick toss to combine everything and let those flavors mingle for just another minute. Now, grab your bowls! Divide the steak and veggie mixture among them. Top generously with sliced avocado, fresh cilantro, a squeeze of lime juice, a dollop of sour cream or Greek yogurt, and a spoonful of sugar-free salsa. It's a vibrant, delicious explosion of flavor and texture, and honestly, seeing it all come together is just so satisfying!

# Notes:

01 - Always pat your steak dry before seasoning and searing. This is *the* trick for a beautiful crust, trust me.
02 - Leftover fajita mixture stores beautifully in an airtight container for 3-4 days; reheat gently in a skillet.
03 - If you don't have flank steak, boneless, skinless chicken thighs sliced thin work wonderfully as a substitute.
04 - A fresh squeeze of lime juice at the end brightens every single flavor in your Low Carb Steak Fajita Bowl. It’s a game-changer.

# Equipment Needed:

01 - Large cast-iron skillet or heavy-bottomed pan
02 - cutting board
03 - sharp knife
04 - small mixing bowl
05 - whisk
06 - tongs

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 10g
Protein: 35g

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