High Protein Steak Bowl Recipe
If you’re looking for a complete meal loaded with tons of flavor and healthy fats, this high protein steak bowl recipe is it. These steak rice bowls are cooked to perfection in a cast iron skillet and layered with sautéed vegetables, salad greens, and warm sauces. Serve them over brown rice, white rice, or cauliflower rice for a delicious steak bowl that fits any lifestyle—even keto diet recipes.
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Ingredients for Protein Steak Bowl
- 1.5 lbs of ribeye steak (or flank steak, skirt steak, or sirloin steak)
- 3 tablespoons butter
- 1 medium red onion, thinly sliced
- 1 tomato, chopped
- 4-6 mini sweet peppers, sliced
- 4 cloves garlic, minced
- 2 cups baby spinach and baby arugula mix
- 1/4 cup roasted red pepper sauce
- 1/4 cup white BBQ sauce
- 2 cups cooked brown rice or white rice
- 1 egg, fried for topping
- Optional toppings: black beans, kidney beans, fresh pico de gallo, sour cream, lime crema, drizzle of olive oil, fresh cilantro
Instructions for Making Protein Steak Bowl
Prep Your Ingredients First
Start by slicing your red onion, tomato, and mini sweet peppers. Mince the garlic and set everything aside. Having your ingredients ready makes the cooking process smoother.
Heat Your Pan
Place a large skillet or cast iron pan over medium-high heat. Once hot, add 3 tablespoons of butter and allow it to melt completely. The butter should be sizzling but not smoking. This high heat helps create a golden brown sear on the steak, locking in moisture and building tons of flavor.
Sear Your Steak
Pat your steak cubes dry with paper towels to help them sear better. Add them to the pan in a single layer without overcrowding. Sear each side for 3-4 minutes or until browned to your liking. Remove the steak from the pan and set it aside on a cutting board or plate to let the steak rest.
Sauté the Vegetables
Reduce the heat to medium heat. In the same pan (don’t clean it—those browned bits add layers of flavor), add your sliced red onions, tomatoes, sweet peppers, and minced garlic. Stir frequently and sauté until the vegetables are soft and fragrant, about 5-7 minutes. Add more butter as needed to keep everything from sticking.
Add the Greens
Once the veggies are tender, add about 2 cups of salad greens. We use a mix of baby arugula and baby spinach. Cook for 2-3 minutes, just until the greens are wilted and tender. Stir frequently so they cook evenly.
Bring it all Together
Add the seared steak back to the pan along with 1/4 cup roasted red pepper sauce and 1/4 cup white BBQ sauce. Stir everything together gently to coat the ingredients in the sauce. Let the mixture warm through for 3-5 minutes, being careful not to overcook the steak.
Prepare Your Base
While the steak mixture is finishing, make your base using your favorite rice. You can use brown rice, white rice, cauliflower rice, or even roasted sweet potatoes. For fluffy rice, use 2 cups of water per 1 cup of rice and follow your usual cooking method.
Fry Your Eggs
In a separate small bowl or pan, fry your eggs to your preferred doneness. A runny yolk adds an extra layer of richness to your bowl.
Assemble Your Steak Bowl
In a large bowl, layer your rice and top it with the steak and veggie mixture, and finish with a fried egg on top. Add optional toppings like black beans, sour cream, kidney beans, salsa verde, lime juice, lime zest, pico de gallo, or a dollop of Greek yogurt. A drizzle of olive oil and a sprinkle of fresh cilantro make it even better. Sometimes we will drizzle extra roasted red pepper sauce as well!
Why You’ll Love This Recipe
These mediterranean steak bowl–inspired flavors come together in just 15-20 minutes of cooking time. It offers total carbs balance with fresh ingredients, healthy fats, and customizable options. Plus, if you’ve got leftover steak, this is one of the best tips for using it up without waste.
Conclusion
This high protein steak bowl recipe is the kind of complete meal that brings together tender steak, fresh veggies, and rich sauces into one satisfying bowl. It’s perfect for busy weeknights, meal prep, or even using up leftover steak from the night before. With endless topping options and customizable bases like brown rice, cauliflower rice, or sweet potatoes, these steak bowls offer layers of flavor and flexibility.
High Protein Steak Bowl
Equipment
- Cast iron skillet or large skillet
- cutting board
- sharp knife
- Paper Towels
- Small bowl (optional for sauces or marinade)
- Spatula or wooden spoon
Ingredients
- 1.5 lbs ribeye sirloin, flank, or skirt steak, cubed
- 3 tbsp butter plus more as needed
- 1 medium red onion thinly sliced
- 1 tomato chopped
- 4-6 mini sweet peppers sliced
- 4 cloves garlic minced
- 2 cups baby spinach and/or baby arugula
- 1/4 cup roasted red pepper sauce
- 1/4 cup white BBQ sauce
- 2 cups cooked brown rice white rice, or cauliflower rice
- eggs fried (for topping)
- Salt black pepper, garlic powder to taste
- Optional toppings: black beans, kidney beans, sour cream, lime juice, salsa verde, pico de gallo, lime zest, fresh cilantro kidney beans, sour cream, lime juice, salsa verde, pico de gallo, lime zest, fresh cilantro
Instructions
- Slice vegetables and cube the steak. Pat steak dry with paper towels for a better sear.
- Heat a cast iron or large skillet over medium-high heat and melt 3 tbsp of butter.
- Add steak to the pan and sear for 3–4 minutes on each side or until golden brown and cooked to your liking. Remove from skillet and let rest.
- Reduce heat to medium and add onions, tomato, sweet peppers, and garlic to the same pan. Sauté until softened, about 5–7 minutes, adding more butter if needed.
- Stir in baby spinach and baby arugula. Cook until wilted, about 2–3 minutes.
- Return the steak to the pan. Add roasted red pepper sauce and white BBQ sauce. Stir and cook for 3–5 minutes until everything is heated through.
- In serving bowls, layer cooked rice with the steak and veggie mixture.
- Top each bowl with a fried egg and any optional toppings like black beans, sour cream, lime juice, or fresh cilantro.
- Serve warm and enjoy!
