Steak Bite Fajita Bowls
Steak Bite Fajita Bowls are so flavorful, easy and the perfect weeknight dinner that can be served in so many ways! This meal can be whipped up quickly and with minimal ingredients!
A FLAVORFUL STEAK RECIPE
I love the smell of steak and peppers cooking in a skillet! Then when you add some fajita seasoning to the mix my mouth is absolutely watering! I gotta say, these Steak Bite Fajita Bowls are right up there now on my favorite meals list. With minimal time and ingredients, these can be whipped up any day of the week. I like to eat these steak bites over some rice but they are perfectly delicious just as they are. If you want an easy, hearty, anytime meal, then you have to try this Steak Bite Fajita Bowl recipe.
TIPS FOR MAKING STEAK BITE FAJITA BOWLS:
- I recommend using sirloin, flat iron or flank steak for this recipe. Skirt steak or hanger steak can also be used in this recipe. Just make sure to cut the meat against the grain. This will ensure the meat stays tender.
- I make my own seasoning for this but you could absolutely substitute with a packet of fajita seasoning mix.
- Double this recipe easily to serve more people.
- I like to serve these steak bites over rice. However, you can serve these in tortillas, over cauliflower rice, in pasta, in taco bowls, etc.
- Smoked paprika is used. If you do not have that or can’t find it, Mexican paprika or regular paprika will also work in a pinch.
- The longer you marinate, the more tender and more flavorful the chunks will be. Add a bit oil to the marinade if you want to marinate for a longer time in the refrigerator. Use a plastic ziptop bag or a large bowl and cover with a plastic wrap.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- steak
- chili powder
- garlic powder
- smoked paprika
- ground cumin
- dried oregano
- sea salt
- black pepper
- olive oil
- red onion
- bell peppers
HOW TO MAKE STEAK BITE FAJITA BOWLS:
In a medium bowl add the chili powder, garlic powder, smoked paprika, cumin, oregano, salt and pepper. Stir together well.
Add the steak chunks to the seasoning and stir well to coat.
You want to make sure that all chunks are well coated on all sides with the seasoning.
Heat a non-stick skillet on high heat until it smokes hot. Stir fry the steak on each side. It will take a couple of minutes until nicely sear. Remove and set aside on a plate without the oil.
Stir fry onions for about 2 minutes by scraping the browned bits from the pan. Remove and set aside with the meat.
Add a bit of oil to the pan and cook bell peppers until they start to soften.
Now add meat back into the pan and heat everything through. Adjust taste with salt and pepper, if desired.
Remove and serve immediately with rice, chimichurri sauce, cilantro and lime juice.
HOW TO STORE:
- Allow steak fajitas to cool down completely at room temperature – but no longer than 2 hours. Transfer to an airtight container and store in the refrigerator for up to 3 days.
- Store steak in the freezer without the bell peppers. Bell peppers lose their texture after they’ve been cooked then frozen. When you are ready to eat, sauté a new batch of bell peppers and add to steak.
- Steak bites will keep in the freezer for up to 1 month.
- Steak must be defrosted completely before reheating. To reheat, add a bit of vegetable or beef stock to give moisture and juiciness back to the steak.
CRAVING MORE RECIPES?
Steak Bite Fajita Bowls
Ingredients
- 1 pound sirloin steak, cut in chunks
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- sea salt, to taste
- black pepper, freshly ground to taste
- 1 Tablespoon extra virgin olive oil
- 1 small red onion thinly sliced
- 1 each red, green and yellow bell peppers, sliced into strips
Instructions
- In a medium bowl, season steak chunks with chili, garlic, smoked paprika, cumin, oregano, salt and pepper. Toss and make sure that all chunks are well coated.
- Heat a non-stick skillet on high heat until it smokes hot. Stir fry the steak on each side, it will take a couple of minutes to get a nice brown sear. Remove and set aside on a plate without the oil.
- Stir fry onion for about 2 minutes by scraping the browned bits from the pan. Remove and set aside with the meat.
- Add a bit of oil to the pan and cook bell peppers until they start to soften.
- Now add the meat and onions back into the pan and heat everything through. Adjust taste with salt and pepper, if desired.
- Remove and serve immediately with rice, chimichurri sauce, cilantro and lime juice.
Notes
- I recommend using sirloin, flat iron or flank steak for this recipe. Skirt steak or hanger steak can also be used in this recipe. Just make sure to cut the meat against the grain. This will ensure the meat stays tender.
- I make my own seasoning for this but you could absolutely substitute with a packet of fajita seasoning mix.
- Double this recipe easily to serve more people.
- I like to serve these steak bites over rice. However, you can serve these in tortillas, over cauliflower rice, in pasta, in taco bowls, etc.
- Smoked paprika is used. If you do not have that or can’t find it, Mexican paprika or regular paprika will also work in a pinch.
- The longer you marinate, the more tender and more flavorful the chunks will be. Add a bit oil to the marinade if you want to marinate for a longer time in the refrigerator. Use a plastic ziptop bag or a large bowl and cover with a plastic wrap.
- Nutritional information does not include rice.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Do you brown the steak pieces without using any oil?
I can’t wait to try this recipe as it looks so yummy!!