This delicious plate of beef fajitas is everything you’d want minus the carbs. It’s a whole30 proof beef fajitas served in a skillet. Sharing style.

whole30 beef fajitas

Whole30 beef fajitas

You could best compare this to a steak fajitas bowl. Not sure how to otherwise name this dish but it is inspired by the whole30 sheet pan fajitas. Obviously we made this dish for the first time when we were doing a whole30 but this is really well for when you’re on a paleo diet or a low carb diet.

it’s a perfect dish to serve to the whole family and can be made into steak fajita bowls if you prefer. I like serving it in a large cast iron skillet and just plopping it in the middle of the table for easy serving. Now this fairly simple with bell peppers and tomatoes, served with creamy avocado. For the steak you can use skirt steak, flank steak or rump steak. 

Which steak to choose

In terms of meat it is always a bit tricky as the names for meat vary wildly between the US and the Netherlands, but I’m guessing you would know what meat to choose based on the description below.

The dish is delicious served as it is or add some cauliflower rice to it. Another good option is to serve this with lettuce wraps to add some crunch. 

The main element of this dish is of course the steak and the marinade you use for the steak. You start by adding all the ingredients for the marinade into a large bowl. I’ve used coconut aminos but you could replace that with soy sauce if you’re not following a whole30 or paleo diet. I add a bit of lime juice and chili powder or chili flakes to the marinade. If you’re not a fan of spicy food you can omit the chilli. Add the steak to the marinade and let it sit for about an hour while you work on chopping the vegetables (you do not need an hour for that though)

whole30 beef fajitas

Preparing the vegetables

Now the good news is that you can use any kind of vegetable for this easy weeknight meal. I’ve used different color bell peppers here, avocado, onion and tomatoes. But you could also use eggplant, zucchini or whatever other vegetables look like great options to you. I simply bake the vegetables in the same pan I use to prepare the steak. You could absolute go for roasting the vegetables to bring out the sweetness more. Optional but will work great too. It’s a great recipe to vary every single time. Obviously cooking times might vary depending on what you will put in. Also great for meal prep sundays.

Now as soon as the steak has marinated for long enough I bake the steak in a hot skillet without any additional oil. Since the marinade already contains a lot of oil you don’t need extra. But you can if you want to.

Steak fajitas

Let the meat rest!

I let the steak rest and quickly prepare the vegetables in the same marinade ingredients. So don’t throw the marinade away. If you’re not on any diet this would be delicious with flour tortillas too. These easy steak fajitas are super delicious and you can add some of my favorite toppings to them as well. Which would be sliced green onions, sesame seeds and some red onions. You can also serve it on a bed of lettuce to up the greens a bit. 

whole30 beef fajitas

Whole30 Beef fajitas

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√Whole30 proof √Low carb √Quick weeknight meal √Healthy √Beef fajitas
Decorative clock showing preparation time
Prep time 10 minutes
Cooking time 10 minutes
Total time 20 minutes

4 people


For the Fajitas

  • 400 gr steak skirt, rump or flat
  • 3 bell peppers different colors
  • 2 avocados sliced into thin strips
  • 1 onion sliced into thing rings
  • 1 red chili deseeded and sliced into thin strips
  • 2 tomatoes quartered
  • 1 tbsp cilantro finely chopped

For the Marinade

  • 4 cloves garlic finely sliced or pressed with a garlic press
  • 50 ml coconut aminos or soy sauce
  • 50 ml avocado oil or olive oil
  • 1 tsp chili flakes
  • 1 tsp cumin ground
  • 2 tbsp fresh cilantro chopped
  • 2 limes squeezed and you just need the juice

  • Put all the ingredients for the marinade in a big bowl, mix well and add the steak. Seal the bowl with cling film and let the flavors get into the meat for about one hour.
  • Take a frying pan or skillet and heat it without using butter or oil and put the steak in. Don’t throw away the marinade, you’ll need it later. Cook the steak for ± 3 min on each side and then take the meat out of the pan. Wrap the steak in tin foil and let it rest for 3 to 4 minutes. Use the same pan for the vegetables. Put the bell peppers, red chili and onion in the pan and add the marinade. Cook the vegetables in about five minutes until the onion is glazed but the veggies still have some bite.
  • Use a good meat knife and slice the steak (across the grain) into thin strips. Place the strips on a plate and put the vegetables next to the juicy meat strips. Top off the dish with the avocado and tomato and sprinkle the chopped cilantro on the dish for finish.
  • When you are not on a diet you can serve this dish with some warm tortilla wraps.

Nutrition Information per portion

Calories: 551kcal | Carbohydrates: 27g | Protein: 25g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 61mg | Sodium: 365mg | Potassium: 1232mg | Fiber: 11g | Sugar: 8g | Vitamin A: 3768IU | Vitamin C: 162mg | Calcium: 62mg | Iron: 4mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist