Chipotle Steak Bowl

Make your own Chipotle Steak Bowl at home with this easy copycat recipe. Flavorful steak marinated in adobo is pan-fried and served over rice with sauteed fajita veggies and burrito toppings. It’s the best steak burrito bowl to make for a tasty Mexican dinner!

overhead view of copycat Chipotle steak bowl with rice and veggies.

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What Makes a Chipotle Steak Bowl So Good?

The stars of this recipe are perfectly cooked steak and mashed chipotle peppers in adobo sauce. The smokiness of the chipotle peppers in adobo sauce and the marinated beef flavors work amazingly well with the sweetness of the onions and bell peppers.

Toppings like guacamole, sour cream, and pico de gallo bring everything together to make a fantastic Southwest-inspired meal.

Why You Should Try This Recipe

Face it, the steak burrito bowl is the best burrito bowl at Chipotle, but it is also one of the more expensive menu items. Instead of wasting your money, try cooking this Chipotle burrito bowl at home.

This recipe may take a little longer than typical meals, but it is definitely worth your time and effort.

Ingredients You For a Chipotle Steak Bowl

For the marinade, you’ll need:

  • Extra virgin olive oil
  • Chipotle peppers in adobo sauce, mashed
  • Lime juice
  • Garlic, minced
  • Chili powder
  • Kosher salt
  • Smoked paprika
  • Garlic powder

For the meat, you need:

  • Steak

Flank or skirt steak is ideal for this recipe, but NY strip steak also works.

For the vegetables, you’ll need:

  • Olive oil
  • Yellow onion, sliced
  • Bell peppers, sliced into strips
  • Kosher salt

For the Chipotle Steak Bowls toppings, you’ll need:

  • Guacamole
  • Sour cream
  • Pico de gallo
  • Fresh cilantro, chopped
  • Jalapeno slices
  • Cooked rice

Perhaps the most culturally appropriate type of rice to use in this recipe is white long-grain rice, but feel free to use your favorite variety instead. Cauliflower rice, shredded lettuce, or even quinoa would work well as a base for this dish.

ingredients for Chipotle steak bowl.

How To Make a Chipotle Steak Burrito Bowl Recipe

To marinate the beef:

  1. Combine all the ingredients for the marinade in a mixing bowl and whisk well until combined.
adobo peppers and sauce in a bowl.
  1. Trim the steak to remove any silver skin or excess fat.
  2. Place the trimmed steak in the bowl or a plastic zip-top bag that can seal tightly.

Turn to coat the steak with the marinade or pour the marinade into the bag with the steak. Seal the bag and place it in a rimmed container in case of a leak. Put the steak in the fridge for at least 2 hours, preferably overnight.

two steaks marinating in adobo and seasonings.

To cook the steak:

  1. Remove the steak from the marinade and pat dry with a paper towel.
  2. Place a large pan over medium-high heat until it gets hot.
  3. Add olive oil to the pan and place the steak in the pan.
two adobo marinated steaks in a skillet.
  1. Cook the steak to your desired temperature, about four minutes per side for medium.
  2. If you use an instant-read thermometer, remove the steak at 115°F for rare, 125°F for medium rare, 140°F for medium, and 160°F for well-done.
two cooked steaks in a skillet.
  1. Let the meat rest before slicing it thinly against the grain.

To cook the vegetables:

  1. Heat a pan over medium heat.
  2. Add olive oil to the pan. Salt the vegetables lightly with Kosher salt.
  3. Add the vegetables to the pan.
sliced raw vegetables in a skillet.
  1. Cook until the onions and peppers are softened but still have some snap.
cooked vegetables in a skillet.
  1. Place the tender steak strips on top of the vegetables. Remove the pan from the heat.
cooked steak strips and veggies in a skillet.

How to assemble the bowls:

  1. Add the rice to the bottom of the serving bowl.
  2. Lay the warm steak strips and vegetables on the rice and garnish with your choice of toppings.
closeup of copycat Chipotle steak bowl with rice and veggies.

What To Serve With The Burrito Bowl

Go wild with the toppings to customize the taste of the Chipotle steak burrito bowl. Besides making homemade guacamole, pico de gallo, and black beans, why not try sprinkling on some Mexican-style cheese or queso fresco?

You can also serve this steak bowl with chopped avocados, chopped red onions, corn salsa, or red salsa.

If you are looking for a rice base with a little more kick than plain white rice, try using Chipotle’s Cilantro Lime Rice.

Recipe Variations

Try swapping out the steak for chicken or shrimp. You can marinate the chicken and shrimp in the same marinade; just shorten the marinating time for the shrimp to about 45 minutes in the fridge.

How To Make a Chipotle Keto Bowl and How To Make a Chipotle WHOLE30 Bowl

You can easily modify this recipe to fit into diet plans like WHOLE30 and keto by eliminating most carbs and replacing the rice with cauliflower rice instead. For a WHOLE30 diet, you would also need to leave out the sour cream.

How To Store the Leftovers

For the best results, keep each component of the recipe separate. Everything should last in the fridge for at least three days. Make the rice fresh, if possible.

closeup of copycat Chipotle steak bowl with rice and veggies.

More Chipotle Copycat Recipes

Favorite Mexican Recipes

Check out more of my easy Mexican food recipes and fast food dinner ideas on CopyKat!

overhead view of copycat Chipotle steak bowl with rice and veggies.

Chipotle Steak Bowl

You can make Chipotle Steak Burrito Bowl at home with this easy copycat recipe
5 from 2 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Mexican
Keyword: Steak Bowl
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinate: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
Calories: 460kcal


Steak and Marinade

  • pounds flank, skirt, or NY strip steak
  • 3 tablespoons extra virgin olive oil divided use
  • 3 chipotles in adobo sauce mashed
  • 2 limes juiced
  • 4 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder


  • 1 tablespoon olive oil
  • 1 large yellow onion sliced
  • 3 bell peppers sliced into strips
  • ½ teaspoon kosher salt


  • Guacamole
  • Sour cream
  • Pico de Gallo
  • Jalapeno slices
  • Chopped fresh cilantro


  • 6 cups cooked white rice optional


Steak and Marinade

  • In a large bowl, whisk together 2 tablespoons of olive oil, mashed chipotles in adobo sauce, lime juice, minced garlic, chili powder, kosher salt, smoked paprika, and garlic powder.
  • Place the steak in the bowl and turn to coat in the marinade. Cover and allow to marinate in the fridge for a minimum of 2 hours or overnight.
  • Heat a large skillet over medium-high heat. Once hot, add the remaining tablespoon of olive oil. Remove the steak from the marinade and place it in the hot skillet.
  • Cook until the desired doneness, about 4 minutes on each side for medium. Remove to a plate and cover with foil.


  • Add 1 tablespoon of olive oil to the same skillet.
  • Add the sliced onions and peppers. Season with salt and cook the veggies, stirring occasionally, for 5 to 7 minutes.


  • Once you have everything prepared, slice the steak into strips.
  • Add cooked rice to the bottom of bowls, and top with steak, vegetables, and toppings.


  • You can use any cut of steak that you like. I recommend flank, skirt, or NY strip.
  • You can substitute steak with chicken or shrimp.
  • You can substitute white rice with cilantro lime rice, cauliflower rice, or lettuce.
  • Any color of bell peppers will work.


Calories: 460kcal | Carbohydrates: 55g | Protein: 26g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 57mg | Sodium: 643mg | Potassium: 584mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2056IU | Vitamin C: 85mg | Calcium: 59mg | Iron: 3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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