Steak fajita bowl complete with the refreshing flavor of lime, and toppings on the side, all without the tortilla to make it low carb.
Going out to Mexican restaurants with my husband has often meant a table full of sizzling fajita meats, vegetables, warmers of tortillas, and plates filled with fajita toppings. While I can still order fajitas on keto, minus the tortillas and a few toppings, while paying attention to what’s added to the fajita mix; a better option is to make my own steak fajita bowl at home.
Fajitas for the whole family
With 8 servings, this recipe makes enough for the whole family and then some for leftovers. Steak fajita over spinach to make it a salad? Absolutely! It’s one of those keto recipes that works for the whole family, even those not following keto. Everyone just eats the fajita mix in their own way to suit their own diet standards and tastes. That’s another thing that makes this recipe a win for me.
Watch the carbs
Due to the amount of peppers, onions, and mushrooms added, the carb count can creep up on you, so pay attention to how much you’re eating. For even less carbs, just drop some (or even all) of the vegetables, though there’s a part of me that can’t let go of the colorful peppers and onions. They’re a big part of fajitas in our household. Luckily, they are the kind of ingredients you can play around with to fit your own macro levels if you’re tracking. Just remember to recalculate the nutrition amounts to match your ingredients.
Notes on Steak Fajita Bowl toppings
Toppings are another place where you can make the fajita your own and play around with the carb counts. I thought about adding tomatoes to the recipe, however the carbs would have been higher. They do add a sweetness that pairs well with the meat, but with the lime juice added, the extra acid or sweetness wasn’t needed. If they’re one of your fajita must haves, then please, add them in.
If you’re a fan of tomatoes, then pico de gallo might be another topping to add to your own steak fajita bowl. It’s always been a favorite of mine, and it’s a great topping idea, especially if you decide to drop some or all of the peppers and onions. The pico de gallo will give your fajita meat a flavor boost that just can’t be matched.
Cilantro was another topping that should have made the ingredient list. Just like the pico de gallo, it provides a fresh quality many other toppings fall flat on. I would have added it to this recipe, unfortunately I didn’t have any in the fridge. That stuff just doesn’t last around here!
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Heat 2 tbsp oil in a skillet over medium high heat. Season steak with salt and pepper. Sear steak until most strips are slightly browned. Remove from skillet.
Heat remaining 2 tbsp of oil, add peppers, onion, remaining spices and lime juice stirring frequently. When peppers are starting to become tender and still have a bright color to them, add in the mushrooms and cook for a minute or two until they start to become tender. Add steak back into the skillet and combine with vegetables to distribute the seasoning. Simmer for a minute or two.
Serve fajita mix in a bowl with romaine, sour cream, avocados, and queso fresco on the side.
Steak Fajita Bowl
Amount Per Serving
Calories 445Calories from Fat 324
% Daily Value*
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Vitamin A 1800IU36%
Vitamin C 113.9mg138%
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Information is provided to the best of my ability. You are ultimately responsible for all decisions pertaining to your health. Please read our full nutrition disclaimer for more information.
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