Low Carb Steak Taco Bowl (Print Version)
Tender steak, mushrooms, and poblano pepper with creamy queso, all in a satisfying low carb bowl.
# Ingredients:
→ Main Components
01 -
1 tablespoon olive oil, divided
02 -
1 teaspoon minced garlic
03 -
1/2 small onion, thinly sliced or 5 green onions, chopped
04 -
8 small portobello mushrooms, sliced
05 -
1 small poblano pepper, sliced
06 -
Salt and freshly ground black pepper, to taste
07 -
10 ounces steak, thinly sliced
08 -
1 tablespoon taco seasoning mix
09 -
1/4 cup queso melting cheese
# Steps:
01 -
Heat 1 to 2 teaspoons olive oil in a medium skillet over medium heat. Add minced garlic, sliced onions, mushrooms, and poblano pepper. Sauté until vegetables are tender, about 10 minutes. Season with salt and pepper as desired. Transfer vegetables to a plate and set aside.
02 -
Coat sliced steak with taco seasoning mix. Add remaining 1 teaspoon olive oil to the skillet and heat over medium. Add steak and stir-fry until browned and cooked through, approximately 1 to 2 minutes depending on thickness.
03 -
Return the cooked vegetables to the skillet with the steak and stir well to combine. Gently heat queso melting cheese and drizzle over the steak and vegetable mixture before serving.
# Notes:
01 -
For a spicier bowl, consider adding chopped jalapeño or a pinch of chili powder. Use freshly shredded cheese for optimal melting quality.