Sirloin Steak Fajita Bowls
Sirloin Steak Fajita Bowls
Ingredients
For the Sirloin Steak
- 1 1/2 pounds sirloin steak, trimmed and thinly sliced against the grain
- 1 tablespoon olive oil
- 1 1/2 tablespoons enchilada seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Fajita Vegetables
- 1 onion, large, thinly sliced
- 1 tablespoon butter
For Assembling the Bowls
- 8 white corn tortillas, warmed or lightly toasted
- 4 cups lettuce, shredded
- 1/4 cup crispy jalapenos, for topping
- 1/4 cup crispy onions, for topping
- 1 lime, cut into wedges, for serving
- 1/2 cup sour cream, for serving
- 2 tablespoons Franks hot sauce, as needed, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium bowl, toss the thinly sliced sirloin steak with olive oil, enchilada seasoning, salt, and black pepper until evenly coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min
- 2
Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned sirloin steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. Remove steak from the pan and set aside.
⏱️ 8 min
- 3
Reduce heat to medium. Add butter to the same skillet. Once melted, add the thinly sliced onion. Sauté, stirring occasionally, until the onions are softened and slightly caramelized, about 5-7 minutes.
⏱️ 7 min
- 4
While the onions are cooking, warm the white corn tortillas according to package directions, either in a dry skillet, microwave, or oven. Shred the lettuce and prepare all other toppings.
⏱️ 3 min
- 5
To assemble the fajita bowls, divide the shredded lettuce among four serving bowls. Top with the cooked sirloin steak and sautéed onions. Garnish generously with crispy jalapenos, crispy onions, and fresh cilantro. Serve immediately with warm corn tortillas, lime wedges, sour cream, and Franks hot sauce on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sirloin Steak Fajita Bowls
Ingredients
For the Sirloin Steak
- 1 1/2 pounds sirloin steak, trimmed and thinly sliced against the grain
- 1 tablespoon olive oil
- 1 1/2 tablespoons enchilada seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Fajita Vegetables
- 1 onion, large, thinly sliced
- 1 tablespoon butter
For Assembling the Bowls
- 8 white corn tortillas, warmed or lightly toasted
- 4 cups lettuce, shredded
- 1/4 cup crispy jalapenos, for topping
- 1/4 cup crispy onions, for topping
- 1 lime, cut into wedges, for serving
- 1/2 cup sour cream, for serving
- 2 tablespoons Franks hot sauce, as needed, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium bowl, toss the thinly sliced sirloin steak with olive oil, enchilada seasoning, salt, and black pepper until evenly coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min - 2
Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned sirloin steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. Remove steak from the pan and set aside.
⏱️ 8 min - 3
Reduce heat to medium. Add butter to the same skillet. Once melted, add the thinly sliced onion. Sauté, stirring occasionally, until the onions are softened and slightly caramelized, about 5-7 minutes.
⏱️ 7 min - 4
While the onions are cooking, warm the white corn tortillas according to package directions, either in a dry skillet, microwave, or oven. Shred the lettuce and prepare all other toppings.
⏱️ 3 min - 5
To assemble the fajita bowls, divide the shredded lettuce among four serving bowls. Top with the cooked sirloin steak and sautéed onions. Garnish generously with crispy jalapenos, crispy onions, and fresh cilantro. Serve immediately with warm corn tortillas, lime wedges, sour cream, and Franks hot sauce on the side.
⏱️ 2 min