Low Carb Steak Taco Bowl
A flavorful and nutritious Low Carb Steak Taco Bowl made with tender steak, savory vegetables, and melted queso, perfect for quick weeknight meals.
Ingredients
For the bowl
- 1 Tbsp olive oil (divided)
- 1 tsp minced garlic
- ½ small onion, sliced thinly (or 5-6 green onions)
- 8 small portobello mushrooms, sliced
- 1 small poblano pepper (bell pepper can be substituted)
- Salt and pepper to taste
- 10 oz steak, sliced thinly
- 1 Tbsp taco seasoning mix
- ¼ cup queso melting cheese
Instructions
Preparation
- In a medium skillet, heat 1-2 teaspoons of olive oil and add the minced garlic, sliced onions, portobello mushrooms, and poblano pepper. Cook until everything is tender, about 10 minutes. Season with salt and pepper to taste, then remove the mixture from the skillet and set aside.
- While the veggies cook, season the sliced steak with taco seasoning. In the same skillet, add 1 teaspoon of olive oil and heat over medium heat. Add the steak strips and stir-fry until they are brown and cooked through, which should take about 1-2 minutes, depending on the thickness of the slices.
- Once the steak is cooked, return the sautéed veggies to the skillet and stir everything together. Finally, heat the queso until it’s melted and pour it over the steak and vegetable mixture.
Notes
Garnish with fresh cilantro, avocado slices, or a dollop of sour cream. Can be served over a bed of greens or with a simple salad. For variations, consider using zucchini or jalapeños.