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+ servings

Steak Fajita Rice Bowls

Quick and simple rice bowls with perfectly seasoned steak with sautéed peppers and onions and topped with queso fresco cheese.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Steak Fajita Rice Bowls
5 from 1 vote


  • 1 Tbsp olive oil
  • 1 lb sirloin steak
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 2 medium poblano peppers sliced
  • 1 large red bell pepper sliced
  • 1 medium red onion sliced
  • 2 cups white rice cooked, warm
  • 1 (15.5 oz) can black beans drained
  • 1/4 cup queso fresco


  • In a large cast iron skillet, heat olive oil over high heat. Season steak on both sides with salt, pepper, chili powder, and ground cumin. 
  • Place steak in hot pan and cook for 6-8 minutes per side, turning once until desired doneness is reached.
  • Remove steak to plate or cutting board and loosely cover with tin foil while you cook the veggies.
  • Using the same cast iron pan, reduce heat to medium, and drizzle additional 1 Tbsp olive oil into pan and add chopped onions and peppers.
  • Cook, stirring frequently, for about 8-10 minutes until peppers are soft and onions are slightly translucent.
  • While veggies are cooking, stir can of black beans in with warm rice. Divide equally among four bowls. Top each bowl with cooked peppers and onions.
  • Remove foil from steak and slice evenly across grain. Distribute evenly among four bowls. 
  • Finish by topping with small amount of crumbled queso fresco cheese. Serve and enjoy!
Recipe by Jennifer Meyering