These Whole30 Steak Fajita Bowls are filled with so many rich flavors that you wouldn’t believe how quick and easy they are!  They may look complicated, but my pressure cooker does all the hard work.  I used skirt steak because it is so tender.  A simple blend of seasonings creates the most amazing depth of flavor.  I also cut up some red and green peppers for some added texture.  To assemble these bowls, I served mine over a bed of lettuce but I think cauliflower rice would work well too.  I added some red onion, chopped baby tomatoes, homemade guacamole, a squeeze of lime juice, jalapenos and cilantro for one delicious dinner!  These Whole30 Steak Fajita Bowls have already proven to be a favorite of mine and I can’t wait to add these to my weekly rotation.  I hope you enjoy these as much as I do!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Lunch, Dinner
Servings: 8 servings



2 pounds skirt steak, sliced thin
1/4 cup white onion, chopped
1/4 cup red pepper, chopped
1/4 cup green pepper, chopped
1 tsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 cup beef broth
1/4 cup salsa
Jalapeno, to garnish
Lettuce, to serve
Avocado, to garnish
Lime, to garnish
Cilantro, to garnish
Baby tomatoes, to garnish
Homemade guacamole, to garnish


Cut steak into thin strips and season with all seasonings listed.

Press sauté on pressure cooker and add steak, olive oil and onion to pot.  Sauté for 1-2 minutes per side, just enough for a light sear on the steak.

Press cancel.  Add red and green peppers, salsa and beef broth to pot.  Pressure cook for 10 minutes.

After 10 minutes, quick release pressure.

To assemble: add lettuce (or cauliflower rice) to a bowl and top with steak and peppers and all garnishes desired.