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This Copycat Chipotle Steak Bowl has everything I love about a restaurant burrito bowl: tender marinated steak, cilantro lime rice, corn salsa, black beans, guacamole, cheese, and a squeeze of fresh lime. It’s filling, easy to customize, and so good for meal prep or a build-your-own dinner at home.
Why I Love This Steak Bowl
Chipotle has always been one of those places where everyone can get exactly what they want. Some people go for a burrito, some go for a salad, but I almost always go for a bowl. You get all the best parts of a burrito without the tortilla, and it is so easy to pile on your favorite toppings.
This Copycat Chipotle Steak Bowl is one of my favorite copycat dinners because the steak has that smoky, spicy flavor from the chipotle peppers in adobo, and the bowl has so many fresh toppings to balance it out. The cilantro lime rice, corn salsa, black beans, cheese, and guacamole all work together so well. I also love that everything can be made ahead and stored separately, so everyone can build their own bowl when they are ready to eat.
🩷 Kelsey
Ingredients You’ll Need
- Marinated 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. (Ingredients shown above)
- Cilantro Lime Rice: Basmati rice, garlic, chicken broth, butter, lime juice, and fresh cilantro make a fresh, flavorful base for the bowl.
- Corn Salsa: Corn, cilantro, red onion, jalapeños, lime juice, salt, and pepper add crunch, sweetness, and a little heat.
- Black Beans: These add protein, fiber, and that classic burrito bowl flavor.
- Cheese: Monterey Jack is a great choice, but a blend of Monterey Jack and white cheddar is more close to what Chipotle uses.
- Guacamole: Our creamy guacamole is a must in my bowl and helps balance the spicy steak.
- Lime wedges: A fresh squeeze of lime right before serving brightens everything up.
- Optional toppings: Sour cream, Pico de Gallo, chopped romaine, fajita veggies, hot sauce, or fresh tomatoes are all good choices.
Ingredient Additions and Substitutions
- Chicken: Use grilled chicken breasts or chicken thighs instead of steak for a chicken burrito bowl.
- Tofu: Marinate tofu and grill or pan-fry it for a vegetarian version.
- Cauliflower Rice: Swap the cilantro lime rice for cauliflower rice made with cilantro and lime if you want a lighter or lower-carb bowl.
- Pinto beans: Use pinto beans instead of black beans if that is what you like best.
- Lettuce: Add chopped romaine, iceberg, spinach, or arugula for more crunch and freshness.
- Fajita veggies: Bell peppers and onions are great if you want the bowl to feel even more like Chipotle.
- Extra spice: Add more jalapeños, hot sauce, red pepper flakes, or extra adobo sauce.
- Dairy-free: Leave off the cheese or use your favorite dairy-free cheese.
- Rice options: White rice, brown rice, jasmine rice, or quinoa all work well in this bowl.
- Salsa subs: Try our Homemade Salsa, Tomatillo Salsa Verde, or Pico de Gallo if corn salsa isn’t your thing.
- Creamy topping: Add sour cream, Greek yogurt, or our yummy Cilantro Lime Sauce if you like a creamy finish.
How to Make a Chipotle Steak Bowl
- Make the steak marinade. Add the chipotle peppers in adobo, cumin, oregano, salt, pepper, red onion, garlic, lime juice, and oil to a blender. Blend until smooth and saucy.
- Marinate the steak. Place the steak and marinade in a bag or lidded container. Make sure the steak is fully coated, then refrigerate for at least 30 minutes or up to 12 hours.
- Cook the steak. Heat oil in a cast iron skillet over medium-high heat. Cook the steak until it reaches your preferred doneness, flipping once. Move it to a cutting board, cover with foil, and let it rest for 10 minutes before chopping it into bite-sized pieces.
- Make the cilantro lime rice. Rinse the rice, then sauté it with olive oil and garlic. Add chicken broth, simmer, cover, and cook until tender. Stir in butter, lime juice, and fresh cilantro.
- Mix the corn salsa. If using frozen corn, thaw it first. Stir the corn together with cilantro, red onion, jalapeño, lime juice, salt, and pepper. For even better flavor, let it chill in the fridge for a few hours.
- Assemble the bowls. Add cilantro lime rice, black beans, and steak to each bowl. Top with corn salsa, cheese, guacamole, and fresh lime wedges. Add any other toppings you love.
Recipe Tips
- Warm the beans before serving: It only takes a few minutes and makes the whole bowl taste better.
- Let the steak marinate: Thirty minutes works, but a longer marinating time gives the steak even more flavor.
- Use a hot skillet: A hot cast iron skillet helps the steak get a nice sear.
- Don’t skip the rest time: Resting the steak keeps it juicy. Give it about 10 minutes before cutting.
- Cut against the grain: This helps the steak stay tender when you slice it.
- Keep toppings separate for meal prep: Store the hot and cold ingredients in separate containers so the bowls don’t get soggy.
- Make the corn salsa early: The corn salsa tastes even better after it sits in the fridge for a few hours or overnight.
- Set it up buffet-style: This is one of my favorite ways to serve these bowls for family dinner. Everyone can build their own.
Frequently Asked Questions
Yes. The first grocery trip may feel like more money than buying one bowl, but the ingredients make several servings. It usually ends up being much more cost effective, especially if you are feeding a family or meal prepping lunches.
A steak bowl usually has cilantro lime rice, beans, steak, salsa, cheese, guacamole, and fresh toppings. For this homemade version, I use cilantro lime rice, black beans, chipotle steak, corn salsa, Monterey Jack cheese, guacamole, and lime wedges.
Top sirloin works really well in this recipe. You can also use flank steak, skirt steak, or another lean steak you like. Just watch the cooking time because thinner cuts cook faster.
Yes. Grill the steak over medium-high heat until it reaches your preferred doneness, then let it rest before slicing or chopping.
It has a medium level of spice from the chipotle peppers in adobo and jalapeños in the corn salsa. To make it milder, use less adobo sauce and remove the seeds from the jalapeños. To make it spicier, add hot sauce or extra jalapeños.
Definitely. Use our cauliflower rice instead of cilantro lime rice (you can still season it with cilantro and lime) and skip the corn and beans, or use smaller amounts of each. Add lettuce, fajita veggies, guacamole, cheese, and steak to keep it filling.
The ingredients in this recipe are naturally gluten-free, but always check the labels on canned chipotle peppers, broth, and any store-bought toppings to be safe.
Yes. The marinade is also great on chicken. Marinate the chicken, then cook it until the internal temperature reaches 165°F.
Make Ahead and Storage
Store the steak, rice, beans, and corn salsa in airtight containers in the refrigerator for up to 4 days. Reheat the steak, rice, and beans in the microwave or in a skillet until warmed through. Add the cold toppings after reheating.
Meal Prepping Bowls
These burrito bowls are great for meal prep. I like to make the steak, rice, corn salsa, and beans ahead of time, then keep everything in separate containers. That way I can heat up the steak, rice, and beans, while keeping the guacamole, salsa, lettuce, cheese, and lime wedges cold.
Pairing Ideas
This Copycat Chipotle Steak Bowl is filling on its own, but it also goes really well with chips and Homemade Salsa, Torchy’s Queso, homemade Guacamole, Mexican Street Corn, or a simple side salad. If you are serving it for a bigger dinner, add a pitcher of homemade horchata or Limeade and let everyone build their own bowls.
More Copycat Recipes
- Chipotle Tacos
- Cafe Rio Sweet Pork Burrito
- Animal Style Fries
- Orange Julius
- Tigger Tails
- Coleslaw from KFC
- Sizzler Malibu Chicken
- Zuppa Toscana
This Copycat Chipotle Steak Bowl is packed with smoky marinated steak, cilantro lime rice, corn salsa, black beans, cheese, guacamole, and fresh lime. It is easy to customize, great for meal prep, and a fun dinner when everyone wants to build their own bowl.
If you try this recipe, I’d love to hear what you think! Leave a rating and comment below, and let me know what toppings you added to your bowl. 💛
Chipotle Steak Bowl
Video
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.
- Marinate the steak for at least 30 minutes, but longer is better if you have time.
- Let the steak rest for 10 minutes before cutting so it stays juicy.
- Cut the steak against the grain for the best texture.
- Make the corn salsa a few hours ahead or the night before for more flavor.
- Store the rice, steak, beans, salsa, and cold toppings separately for meal prep.
- Add fajita veggies, sour cream, pico de gallo, chopped romaine, or hot sauce to make the bowl your own.
- Use cauliflower rice for a lower-carb bowl.
- Use our favorite guacamole recipe or store-bought guacamole to save time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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