This Chipotle Copycat Steak Burrito Bowl recipe has everything you want in a Chipotle bowl but you never have to leave the house! Juicy marinated steak, fluffy cilantro lime rice, tender fajita veggies, and black beans all piled high with all the best toppings! It’s quick to make, perfect for meal prep, and the best part is you don’t have to pay extra for guac!
Better-Than-Chipotle Steak Burrito Bowls
We’ve got Chipotle at home! I know you love a good Chipotle bowl and now you can make an even better version at home! This steak burrito bowl really does have everything you love about takeout, including tender marinated steak, fajita veggies, cilantro lime rice, corn salsa, and the famous chipotle vinaigrette to tie it all together.
The best part is that you can prep all the ingredients in advance so that all you have to do is reheat the components on busy days. You’ll save yourself both time and money, and you can easily customize things and make the bowls your own!
Watch How to Make This Recipe
More Reader Favorite Steak Recipes
- Garlic Butter Steak Bites
- Chipotle Steak Tacos
- Mediterranean Steak and Rice Bowls
- Sheet Pan Steak Fajitas
- Cast Iron Skillet Steak
- Easy Steak Salad with Green Goddess Dressing
A Quick Overbowl of the Steak Bowl Ingredients
Skirt Steak: you’ll need a one-pound skirt steak for this recipe. I like to cut the steak in half so that it better fits the pan.
Chipotle Steak Marinade: before cooking, the steak is marinated with a really flavorful marinade that’s made with chipotle peppers in adobe sauce, spices, and olive oil.
Fajita Veggies: I use my homemade fajita veggie recipe for these bowls which combines bell peppers, red onion, and garlic with a fajita seasoning blend. The veggies are sautéed perfectly crisp yet tender.
Rice: In true Chipotle fashion, I use my homemade cilantro lime rice. You could also use regular white rice, brown rice, or cauliflower rice for a low-carb option!
Black Beans: the classic Chipotle burrito bowls include beans and I went with black beans for this recipe. You could easily leave these out or swap them for pinto beans!
How to Make This Easy Steak Burrito Bowl Recipe
Step One: Marinade the steak. Add all the steak marinade ingredients to a high-powered blender, and blend until smooth. Then, place the skirt steak in a mixing bowl or plastic bag, and pour the marinade over the meat. Toss until it is completely coated, and marinate for at least 30 minutes or up to overnight.
Step Two: Make the Fajita Veggies. Heat a large skillet over medium-high heat. Once hot, add the olive oil. Then, once the oil is hot, add the sliced peppers and onions, and cook until they’re tender but still crisp and slightly charred on the outside. Stir occasionally while cooking. Then, add the minced garlic, spices, salt, and pepper, and toss to combine. Continue to cook for another minute or until the garlic is fragrant, and remove the skillet from the heat. Finish with lime juice, and set aside while you cook the steak.
Step Three: Cook the steak. Next, heat a large cast iron skillet over medium-high heat. Once hot, add the skirt steak to the pan. Depending on the size of your pan, you may need to do this in batches! Cook for 3-4 minutes per side. Then, remove the steak from the pan, and let it rest for 10 minutes. Slice the steak thinly, making sure to cut against the grain.
Step Four: Assemble the bowls. Build your steak burrito bowls starting with rice. Then, add the beans, fajita veggies, lettuce, sliced steak, and toppings of choice. Enjoy!
Topping Ideas
A burrito bowl is only as good as its toppings! Here’s what I like to add:
- Lettuce
- Homemade Pico de Gallo or Salsa
- Chipotle Corn Salsa or Avocado Corn Salsa
- Shredded Monterrey Cheese
- Greek yogurt or Sour Cream
- Chopped Cilantro
- Sliced Avocado or Homemade Guacamole
- Pickled Red Onions
- Chipotle Dressing
Meal Prep Tips and Tricks
This steak burrito bowl recipe is the perfect recipe to prep in advance! Here are my prep tips so that everything stays fresh:
- Make the steak in advance – store in an airtight container in the fridge for 3-5 days.
- Prepare the rice and beans – cook the rice and beans when you make the steak. Then, store them in separate airtight containers as well.
- Chop the veggies and toppings – that way all you have to do is reheat the steak, beans, and rice and pile on the toppings! I recommend doing this 1-2 days ahead of time to prevent any fresh ingredients from becoming soggy.
More Burrito Bowl Recipes You’ll Love
- Turkey Burrito Bowls
- Shrimp Burrito Bowls
- Vegetarian Burrito Bowls
- Salmon Burrito Bowls
- Sheet Pan Chicken Burrito Bowls
- Slow Cooker Chipotle Beef Burrito Bowls
I hope you give this Chipotle Steak Burrito Bowl Recipe a try! It’s easy to prepare, full of protein and veggies, and so delicious! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Print
Chipotle Steak Burrito Bowls
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican Inspired
- Diet: Gluten Free
Description
This Chipotle Copycat Steak Burrito Bowl recipe has everything you want in a Chipotle bowl but you never have to leave the house! Juicy marinated steak, fluffy cilantro lime rice, tender fajita veggies, and black beans all piled high with all the best toppings! It’s quick to make, perfect for meal prep, and the best part is you don’t have to pay extra for guac!
Ingredients
- 1 pound skirt steak, cut in half
Chipotle Steak Marinade
- 1 chipotle pepper in adobo sauce
- 1/4 cup olive oil
- 2 cloves garlic garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- juice and zest of 1 lime juice
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon onion powder
Fajita Veggies
- 4 bell peppers (yellow, red, green, orange), sliced
- 1 red onion, sliced
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt. plus more to taste
- 1/4 teaspoon black pepper
- juice of 1 lime
Serving
- cilantro lime rice
- black beans
- chopped lettuce
- pico de Gallo or salsa
- corn salsa
- shredded Monterrey cheese
- greek yogurt or sour cream
- chopped cilantro
- chipotle dressing
Instructions
- Marinade the Steak: Add all of the steak marinade ingredients to a high-powered blender and blend until smooth. Place the skirt steak to a mixing bowl or plastic bag. Pour the marinade over the steak and toss until it is well coated. Let the steak marinade for at least 30 minutes or overnight.
- Make the Fajita Veggies: Heat a large skillet over medium-high heat. Once hot add the olive oil. Once the oil is hot, add the sliced peppers and onions to the skillet. Cook the veggies for 7-10 minutes until they are tender, yet still crisp, and slightly charred on the outside. Stir the veggies occasionally while cooking and scrape up any brown bits. If you prefer your veggies on the more tender side, you can cook them for a bit longer. Next, add the minced garlic, spices, salt, and pepper and toss until well combined. Cook the veggies for additional minute until the garlic is fragrant and then remove from the heat. Finish the veggies with lime juice and set aside while making the steak.
- Cook the Steak: Heat a large cast iron skillet over medium-high heat. Once hot, add the skirt steak to the pan. Depending on the size of your pan you may need to do this in batches. Cook the steak for 3-4 minutes per side. Remove the steak from the pan and let it rest 10 minutes before slicing the steak thinly against the grain.
- Assemble the Bowls: Build the bowls with rice, beans, fajita veggies, lettuce, sliced steak, corn salsa, pico de Gallo and the remaining toppings.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
