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Bring home all the delicious flavors of everyone’s favorite Tex-Mex restaurant with this Chipotle Steak Bowl copycat recipe.
Featured with this recipe
Chipotle is a classic restaurant where you can make your own fresh and healthy meal by picking out ingredients to create either a burrito or a bowl. A burrito bowl has all the great ingredients of a burrito without the tortilla. All Chipotle burrito bowls are flavorful and delicious, but the steak bowl is especially great! Bite-sized pieces of marinated steak compliment toppings like pico de gallo, cheddar cheese, corn salsa, and other components to make a protein and flavor packed bowl.
Ingredients in a Chipotle Steak Bowl
- Cilantro Lime Rice– check out our recipe where we show you how this can be made with white or brown rice by combining chopped cilantro, fresh lime juice, and a few other ingredients.
- Chipotle Steak– with our recipe, it’s not hard to make your own Chipotle steak! The flavor is on point! Sirloin steak is marinated in a spicy and flavorful sauce with chipotle peppers and then cooked to perfection, giving you bites of steak that are juicy and tender.
- Corn Salsa– we have a great recipe for this ingredient. It’s pretty simple to put together, with corn, jalapenos, red onion, lime, and cilantro. It adds so much flavor.
- Black Beans– some people use pinto beans. We have a recipe for flavorful Mexican black beans that you can follow for beans with a fresh and unique taste.
- Guacamole– our guacamole recipe is delicious and fresh. It adds a creaminess and is necessary!
- Cheese- Chipotle uses a blend of white cheddar and and Monterey Jack cheese.
Variations
- Chicken- grill chicken breasts or chicken thighs for a chicken burrito bowl.
- Tofu- marinate and grill tofu for a vegetarian version.
- Vegetables- pick your favorite vegetables (bell peppers, zucchini, squash, onion) and grill or pan fry them. You can have these on their own in your bowl, or add them to whatever you are making.
- Use cauliflower rice for a lighter dish
- More topping ideas – chopped romaine lettuce, fresh tomatoes, hot sauce, sour cream
Meal Prepping Chipotle Steak Bowls
Burrito bowls are great for meal prepping. If you make everything ahead of time in large batches, it will save you time in the long run. When you do this, make sure you keep your ingredients in separate Tupperware so you can heat up what needs to be heated up, and keep cold what needs to be kept cold.
Recipe Tip
You can serve the corn salsa right away, but it tastes really amazing if it sits in the fridge for a few hours or overnight.
Frequently Asked Questions about Chipotle Steak Bowls
Yes, although outright, buying the ingredients seems more expensive to make them at home, when you figure that you can make about 8 servings with what you just bought, it works out to be way more cost effective to make it at home.
Cilantro lime rice, beans, protein, charred corn, pico de gallo, guacamole, and shredded cheese.
The bowl comes with everything you would imagine, and the salad omits the rice and adds lettuce and vinaigrette.
Read Next: 35+ Easy Family Dinner Ideas
More Copycat Recipes
How to Make Chipotle Steak Bowls
Chipotle Steak Bowl
Ingredients
For the Steak
- 2 pounds top sirloin steak
- 4 ounces chilis in adobo sauce about half of a 7 oz can
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 red onion chopped
- 4 cloves garlic
- juice of two limes
- 2 tablespoons neutral oil like canola or avocado
For the Rice
- 1 cup basmati rice
- 1 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 2 cups chicken broth
- 1 tablespoon butter
- 1/4 cup lime juice
- 2/3 cup fresh cilantro about 1 full bunch
For the Corn Salsa
- 12 ounces corn fresh or frozen
- 1/2 bunch cilantro chopped
- 1/3 red onion finely diced
- 2 jalapeno peppers seeded and diced
- 2 limes juiced
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper plus more to taste
Bowl Toppings
- black beans
- Monterey Jack cheese
- guacamole
- lime wedges
Instructions
For the Steak
- Add everything except the steak to a blender and blend until it reaches a saucy consistency.
- Add steak and marinade to a bag or lidded container and shake around until the steak is coated. Refrigerate for at least 30 minutes or up to 12 hours.
- Heat oil in a cast iron skillet to medium-high heat. Depending on the size of your skillet you may have to cook in batches. Add the steak and cook until the internal temperature reaches 135℉-140℉, flipping once. Move the steak to a cutting board and cover with foil. Rest for ten minutes.
- Chop steak into bite size pieces.
For the Rice
- Rinse rice and place in a medium pot or saucepan.
- Add olive oil and garlic and sauté over medium heat for two minutes.
- Slowly add chicken broth and bring to boil. Reduce heat to medium low and simmer uncovered until water level drops below the surge of the rice. (about 4 minutes)
- Reduce heat to lowest setting and cover pan with lid. Do not stir. Cook for 11 minutes. Remove from heat and let sit with lid on for 5 minutes.
- Remove lid. Add butter, lime juice and cilantro and let sit for about 2 more minutes.
- Fluff together with forker rice paddle.
For the Corn Salsa
- If the corn is frozen, thaw it by placing in a colander and running it under cool water. Place in a large bowl.
- Add cilantro, red onion, jalapeño, lime juice, salt, and pepper. Stir to combine.
To Assemble the Bowl
- Add rice, black beans, and steak to a bowl.
- Top with cheese, salsa, guacamole, and fresh lime wedges.
Notes
- Nutrition Facts only include steak, rice, and corn salsa.
- Make these bowls your own by adding other popular Chipotle toppings like fajita veggies or sour cream.
- Use your favorite guacamole recipe or try our Best Guacamole EVER.
