Sirloin Steak Fajita Bowls
Sirloin Steak Fajita Bowls
Ingredients
For the Sirloin Fajitas
- 1 1/2 pounds sirloin steak, trimmed and sliced into 1/4-inch strips against the grain
- 2 tablespoons olive oil
- 2 tablespoons enchilada seasoning
- 1 tablespoon lime juice, freshly squeezed
- 2 bell peppers, any color, cored, seeded, and sliced into thin strips
- 1 yellow onion, halved and sliced into thin strips
- 1 tablespoon butter
For the Bowls
- 3 cups cooked rice, warm
- 4 cups romaine lettuce, shredded
- 8 white corn tortillas, warmed, for serving on the side or crumbled into bowls
For Toppings & Sauce
- 1/2 cup sour cream
- 1/2 cup salsa, your favorite
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
- Frank's RedHot sauce, as needed
Instructions
- 1
In a medium bowl, combine the sliced sirloin steak with 1 tablespoon of olive oil, enchilada seasoning, and lime juice. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes while you prepare the vegetables.
⏱️ 15 min
- 2
Heat the remaining 1 tablespoon of olive oil and the butter in a large skillet or cast-iron pan over medium-high heat until shimmering.
⏱️ 2 min
- 3
Add the sliced bell peppers and onion to the hot skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. Remove the vegetables from the skillet and set aside.
⏱️ 7 min
- 4
Increase the heat to high. Add the marinated sirloin steak to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. Do not overcook.
⏱️ 6 min
- 5
Return the cooked vegetables to the skillet with the steak. Toss everything together briefly to combine and heat through.
⏱️ 1 min
- 6
To assemble the fajita bowls, divide the warm cooked rice among four serving bowls. Top with shredded romaine lettuce, then spoon the steak and vegetable mixture over the lettuce.
⏱️ 3 min
- 7
Garnish each bowl with a dollop of sour cream, a spoonful of salsa, a sprinkle of fresh cilantro, crispy jalapenos, and crispy onions. Serve immediately with warm white corn tortillas on the side and Frank's RedHot sauce, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sirloin Steak Fajita Bowls
Ingredients
For the Sirloin Fajitas
- 1 1/2 pounds sirloin steak, trimmed and sliced into 1/4-inch strips against the grain
- 2 tablespoons olive oil
- 2 tablespoons enchilada seasoning
- 1 tablespoon lime juice, freshly squeezed
- 2 bell peppers, any color, cored, seeded, and sliced into thin strips
- 1 yellow onion, halved and sliced into thin strips
- 1 tablespoon butter
For the Bowls
- 3 cups cooked rice, warm
- 4 cups romaine lettuce, shredded
- 8 white corn tortillas, warmed, for serving on the side or crumbled into bowls
For Toppings & Sauce
- 1/2 cup sour cream
- 1/2 cup salsa, your favorite
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
- Frank's RedHot sauce, as needed
Instructions
- 1
In a medium bowl, combine the sliced sirloin steak with 1 tablespoon of olive oil, enchilada seasoning, and lime juice. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes while you prepare the vegetables.
⏱️ 15 min - 2
Heat the remaining 1 tablespoon of olive oil and the butter in a large skillet or cast-iron pan over medium-high heat until shimmering.
⏱️ 2 min - 3
Add the sliced bell peppers and onion to the hot skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. Remove the vegetables from the skillet and set aside.
⏱️ 7 min - 4
Increase the heat to high. Add the marinated sirloin steak to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. Do not overcook.
⏱️ 6 min - 5
Return the cooked vegetables to the skillet with the steak. Toss everything together briefly to combine and heat through.
⏱️ 1 min - 6
To assemble the fajita bowls, divide the warm cooked rice among four serving bowls. Top with shredded romaine lettuce, then spoon the steak and vegetable mixture over the lettuce.
⏱️ 3 min - 7
Garnish each bowl with a dollop of sour cream, a spoonful of salsa, a sprinkle of fresh cilantro, crispy jalapenos, and crispy onions. Serve immediately with warm white corn tortillas on the side and Frank's RedHot sauce, if desired.
⏱️ 3 min