Unlock Flavor & Fitness: Your Ultimate Guide to the Low Carb Steak Taco Bowl
Tender, flavorful bites of taco-seasoned steak paired with sautéed vegetables and melty queso make this Low Carb Steak Taco Bowl a quick, satisfying meal. Perfect for a busy weeknight or a healthy dinner that doesn’t compromise on taste, this dish is packed with protein and low in carbs.
Ingredients
-
1 tablespoon olive oil, divided
-
1 teaspoon minced garlic
-
½ small onion, thinly sliced (or 5–6 green onions)
-
8 small portobello mushrooms, sliced
-
1 small poblano pepper (or bell pepper), sliced
-
Salt and pepper, to taste
-
10 oz steak, thinly sliced
-
1 tablespoon taco seasoning mix
-
¼ cup queso melting cheese
Instructions
-
Cook the veggies: Heat 1–2 teaspoons olive oil in a medium skillet over medium heat. Add garlic, onions, mushrooms, and peppers. Cook until tender, about 10 minutes. Season with salt and pepper. Remove veggies from the skillet and set aside.
-
Cook the steak: Toss sliced steak with taco seasoning. Heat remaining 1 teaspoon olive oil in the same skillet over medium heat. Add steak and stir-fry until browned and cooked through, 1–2 minutes depending on slice thickness.
-
Combine: Return the cooked vegetables to the skillet with the steak. Stir to combine.
-
Add cheese: Warm the queso and pour over the steak and vegetable mixture. Serve immediately.
Notes
-
Prep ahead: Slice all ingredients before cooking; this recipe comes together quickly.
-
Thin steak: Slicing steak thinly ensures fast and even cooking.
-
Cheese ready: Warm the queso ahead of time so it melts smoothly over the hot steak and veggies.