These easy Beef Fajita Bowls are packed with tender beef, sautéed peppers, and bold fajita flavor. A simple, customizable weeknight dinner perfect for busy nights and meal prep.
Easy Beef Fajita Bowls (Perfect for Weeknight Dinners)
When dinner needs to be bold, comforting, and still manageable on a busy weeknight, these Easy Beef Fajita Bowls are exactly what I reach for. Tender sirloin steak seared in a cast iron skillet, sweet bell peppers and onions, charred corn, and a fresh tomato salsa all come together in one satisfying bowl. It’s familiar fajita flavor, but layered and cozy in a way that feels perfect for weeknight cooking.
What makes this recipe especially doable is how each component builds on the last using the same skillet. The steak cooks quickly, the vegetables stay crisp-tender, and the corn gets just enough char to add depth without extra effort. Paired with simple cilantro lime rice, every bite is balanced, colorful, and full of Southwestern flavor.
These Beef Fajita Bowls are easy to customize, great for feeding a family, and ideal for meal prep if you like leftovers that actually reheat well. Whether you serve everything piled into a bowl or let everyone build their own, this is the kind of flexible, reliable dinner recipe you’ll want to keep in rotation.
If you love bowl-style dinners like this one, you might also enjoy my Southwest Chicken Salad Bowls or these Greek Meatball Bowls with Tzatziki & Greek Salad.
Enjoy!
Ingredients
Steak
- 1–1½ lbs sirloin steak, cut into bite-sized cubes
- 2 Tbsp Southwest Seasoning Blend (recipe below)
- Olive oil
Bell Pepper Blend
- 2 bell peppers (red or orange), cored and sliced
- ½ red onion, sliced
- 1 tsp Southwest Seasoning Blend
- Olive oil
Corn
- 1 package frozen roasted corn
- 1 Tbsp Southwest Seasoning Blend
- Olive oil
Fresh Salsa
- 1 pint cherry tomatoes, diced
- 1 jalapeño, seeded and diced
- ¼ red onion, finely diced
- Olive oil
Cilantro Lime Rice
- 1 cup basmati rice
- Juice of 1 lime
- 2 Tbsp chopped fresh cilantro
For Serving
- Chopped fresh cilantro
- Olive oil drizzle
- Lime wedges (optional)
How to Make
These Beef Fajita Bowls come together in stages, but each step is simple and quick — perfect for a relaxed but flavorful weeknight dinner.
- Prepare the rice: Cook basmati rice according to package directions. Stir in lime juice and chopped cilantro while warm. Cover and keep warm while preparing the remaining components.
- Season the steak: Toss steak cubes with Southwest Seasoning Blend until evenly coated. (Homemade version is at the end of this section)
- Sear the steak: Heat olive oil in a cast iron skillet over medium-high heat. Add steak and cook about 2 minutes, stirring often, until browned. Remove to a plate.
- Cook the peppers & onions: Add a little more oil to the skillet. Add sliced peppers and onions, sprinkle with Southwest Seasoning, and cook until crisp-tender, about 5 minutes. Remove and set aside.
- Char the corn: Add frozen corn directly to the hot skillet. Let it char in spots before stirring. Season with Southwest Seasoning, drizzle lightly with olive oil, and remove from heat.
- Make the salsa: Combine diced tomatoes, jalapeño, and red onion in a bowl. Drizzle with olive oil and toss to combine.
- Assemble the bowls: Layer rice, steak, peppers, corn, and fresh salsa. Finish with chopped cilantro, a drizzle of olive oil, and extra lime juice if desired.
Southwest Seasoning Blend
Makes about ¼ cup
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika (or regular paprika)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
To make:
Add all spices to a small bowl or jar. Stir or shake until well combined. Store in an airtight container.
Substitutions & Variations
- Seasoning Swap: Don’t have the homemade Southwest Seasoning Blend? Use your favorite store-bought Southwest or fajita seasoning. Start with a smaller amount and adjust to taste, as salt levels vary by brand.
- Protein Options: Swap sirloin for chicken thighs, flank steak, shrimp, or tofu. Adjust cooking time as needed.
- Grain Alternatives: Use brown rice, jasmine rice, quinoa, or cauliflower rice in place of basmati.
- Vegetable Add-Ins: Add mushrooms, zucchini, or poblano peppers to stretch the bowls or clean out the fridge.
- Heat Level: Leave out the jalapeño for mild bowls, or add extra cayenne or hot sauce for more heat.
- Meal Prep Friendly: Store steak, vegetables, rice, and salsa separately in airtight containers for up to 4 days. Reheat gently before assembling.
Kitchen Tips & Notes
- Use a hot skillet: Make sure the pan is fully heated before adding the steak. High heat gives you good browning without overcooking.
- Don’t overcrowd the pan: Cook steak in batches if needed. Crowding causes steaming instead of searing.
- Let the corn char: Resist stirring right away — letting the corn sit creates those flavorful browned spots.
- Season in layers: Seasoning the steak, vegetables, and corn separately builds deeper flavor throughout the bowl.
- Adjust salt last: If using a store-bought seasoning blend, taste before adding extra salt since blends vary.
- Prep ahead: Slice vegetables and mix the seasoning blend up to 2 days in advance to make dinner even faster.
Set the Mood
Follow my tips below to create the perfect setting and atmosphere to enjoy your Beef Fajita Bowls.
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Before You Start
- Cook the rice first. It takes the longest and can stay covered and warm while you prepare the steak and vegetables.
- Have everything prepped. Slice the peppers and onions, cube the steak, and measure the seasoning before you start cooking — this recipe moves quickly once the skillet is hot.
- Use a hot pan. A preheated skillet is key for getting good browning on the steak and charring the corn without overcooking.
- Season in layers. Each component is lightly seasoned on its own, which builds bold flavor throughout the bowl.
- Plan for leftovers. These bowls store well for meal prep — keep rice, steak, vegetables, and salsa in separate containers for best texture when reheating.
- Customize as you go. Adjust the heat level, salt, and toppings to suit your taste — these bowls are meant to be flexible.
