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Chipotle Steak Bowls with rice and load of fresh toppings make the ultimate high protein meal packed with flavor and nutritious ingredients. This meal comes together in about 30 minutes once the steak is finished marinating for a bit. Skip the expensive take out and make these hefty steak bowls instead.
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Why Make Chipotle Steak and Rice Bowls
- Customizable. YOU decide what goes on them. Choose your favorite toppings and build away (no extra charge for guacamole with these haha!) Try my Chipotle Chicken Bowls Or Fish Taco Bowls for other loaded flavorful meals.
- Diet Friendly. Make these low carb, dairy-free and they are already gluten-free!
- Meal Prep Worthy. Steak bowls hold up so well for meal prepping, they don’t get soggy and travel well.
- High Protein. Steak offers a lot of protein to help keep you full all day long.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Steak. Use your favorite cut of steak! I have tested these with t-bones, sirloins and flank steak. They all were delicious. If you don’t want steak, chicken works great. Consider my Blackened Steak sometime if you love it!
Chipotle Peppers In Adobo. This is the main ingredient for the marinade. They add a huge depth of flavor. Found in the international aisle at the grocery store.
Avocado. This is optional and not pictured, I make a quick Guacamole with it!
Veggies. Frozen or fresh corn, tomatoes, black beans (canned), bell peppers, onion, avocado and jalapeños. Please pick and choose what you want to top these bowls with! I also add a lot of shredded romaine but this is optional.
Seasonings/Herbs/Aromatics. Fresh garlic, fresh cilantro for garnish and for the guacamole, salt, pepper, cumin, paprika, oregano.
Rice. I only use a small portion of rice to make these bowls lower in calorie. Please double the rice if you want a bigger serving. Brown rice or quinoa will also work.
Recipe Substitution & Variations
- Make it low carb. Cut the rice out and just serve over shredded lettuce!
- Add more veggies. You can add so many veggies to Steak Bowls, try in season veggies like zucchini, mushrooms and more. The options are endless.
- Make the recipe more mild by cutting back on the chipotle peppers in adobo if needed.
Steps To Make This Recipe
Are you ready to cook?! Great, let’s start with marinating the steak for 15-20 minutes. From there it’s only about 30 minutes more of cooking and prepping. You will love how easy these Steak Rice Bowls come together.
Step One. Marinate the steak. No matter what cut of steak you choose, let it marinate for at least 10 minutes and up to 20 minutes. Try not to go over that otherwise it can get mushy. Add all the marinating ingredients to a bowl or bag, mix well and smother the steak in it (lime juice, oil, seasonings, chipotle pepper in adobo). Pop into the fridge and let it sit (Photo One).
Step Two. While the steak is marinating, prepare the other ingredients. Slice veggies and set aside. Start to cook the rice according to the package (this typically takes about 20 minutes.
Step Three. Cook the steak! In a large, well oiled skillet, heat over medium high heat. Once the oil is heated, add the steak. Depending on the doneness you prefer on your steak, let it cook for 3-5 minutes untouched on each side (total of 6-10 minutes). Once it’s finished to your liking, set it aside on a cutting board to rest.
Step Four. Immediately add the thinly sliced peppers and onions to the same skillet, add 1 tsp of oil if needed. Season with a pinch of salt and pepper. Let the veggies sit in the skillet on high for about 3 minutes before tossing and letting them sit another few minutes (Photo Three). Once they are charred and finished, set aside.
Step Five. Make the quick guacamole. In a bowl, add the avocado salt, cilantro and diced jalapeños. Mash well with a fork, taste to be sure you don’t need more salt (Photo Four).
Assembling Chipotle Steak Bowls
Step Six. Assemble the bowls how you like! I start with a bed of shredded romaine (optional). Add about 1/4- 1/3 cup of rice, and then build the bowls accordingly with all toppings. Finish off with steak, sour cream, garnishes and cheese if using.
What To Serve With Steak Rice Bowls
- Add a Side Dish. This goes great with Lemon Feta Orzo or Simple Greens Salad.
- Pair it! Pair it with my Smoked Queso or make it a Mexican Fiesta with Crispy Beef Tacos
Recipe Tips
- Don’t overcook the steak! You can always cook it more, but you can’t un cook it so be mindful. I start with 3 minutes each side and go from there. For the perfect cook grab a meat thermometer.
- Taste as you go. Add more salt as needed to the guacamole.
- Add your favorite taco bowl toppings, shredded cheese, fresh limes and so on!
- Storing: Store leftovers in an airtight container for up to 5 days in the refrigerator or you can freeze this meal for up to 2 months. Do not store the guac, it will turn brown.
Recipe FAQs
Yes, these steak bowls are healthier than others. They are made with loads of veggies, whole food ingredients and they are full of fiber.
Chipotle uses a variety of rounds and sirloin.
The best cut of meat is one you enjoy most! I have tested this with sirloin, flank steak filets and all are wonderful. I prefer sirloin personally.
Other Bowls To Add To the menu
Steak And Rice Bowls
Equipment
- mixing bowls
- sharp knife
- large heavy bottomed skillet
Ingredients
Chipote Steak Marinade
- 1½-2 lbs sirloin steak flank steak will also work
- ¼ cup olive oil *you won't be eating all the oil, this is for the marinade
- 3 Tbsp fresh lime juice about 2 limes
- ¼ cup chipotle pepers in adobo sauce
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp dried oregano
Guacamole (optional!)
- 2 small avocados
- ½ tsp salt
- 3 Tbsp fresh cilantro, chopped
- 1-2 Jalapeños, finely diced
Steak Bowl Toppings
- 2 bell peppers, thinly sliced
- ½ onion, thinly sliced
- 1 tsp olive oil *to cook the peppers
- ½ cup rice, uncooked brown rice also works
- ½ cup corn kernels
- ½ cup canned black beans
- ½ cup tomatoes, sliced
- sour cream
- shredded romaine *optional
- shredded cheese *optional
Instructions
- Marinate the steak. No matter what cut of steak you choose, let it marinate for at least 10 minutes and up to 20 minutes. Try not to go over that otherwise it can get mushy. Add all the marinating ingredients to a bowl or bag, mix well and smother the steak in it (lime juice, oil, seasonings, chipotle pepper in adobo). Pop into the fridge and let it sit.
- While the steak is marinating, prepare the other ingredients. Slice veggies and set aside. Start to cook the rice according to the package (this typically takes about 20 minutes.
- Cook the steak! In a large, well oiled skillet, heat over medium high heat. Once the oil is heated, add the steak. Depending on the doneness you prefer on your steak, let it cook for 3-5 minutes untouched on each side (total of 6-10 minutes). Once it's finished to your liking, set it aside on a cutting board to rest.
- Immediately add the thinly sliced peppers and onions to the same skillet, add 1 tsp of oil if needed. Season with a pinch of salt and pepper. Let the veggies sit in the skillet on high for about 3 minutes before tossing and letting them sit another few minutes. Once they are charred and finished, set aside.
- Make the quick guacamole. In a bowl, add the avocado salt, cilantro and diced jalapeños. Mash well with a fork, taste to be sure you don't need more salt.
- Assemble the bowls how you like! I start with a bed of shredded romaine (optional). Add about 1/4- 1/3 cup of rice, and then build the bowls accordingly with all toppings. Finish off with steak, sour cream, garnishes and cheese if using.
Notes
- Don’t overcook the steak! You can always cook it more, but you can’t un cook it so be mindful. I start with 3 minutes each side and go from there.
- Taste as you go. Add more salt as needed to the guacamole.
- Add your favorite taco bowl toppings, shredded cheese, fresh limes and so on!
- Storing: Store leftovers in an airtight container for up to 5 days in the refrigerator or you can freeze this meal for up to 2 months. Do not store the guac, it will turn brown.
Delish!
Yay! Really happy you all enjoyed it, thanks for the feedback. Happy cooking!
Delish! Thank you
Delicious. I used flank steak and it turned out wonderful.
We really enjoyed this. My husband couldn’t get enough, he was blown away by the flavor in the steak. Will make again.
I really love this recipe, but it needs the guac and I think it would be even better with a spicy mayo. All in all though it’s delicious and easy!
I used a 2lbs sirloin and I seared on both sides for a total of 10 minutes… it was still 80 degrees inside! So I stuck it in the oven until it rose to 125. Other than that hiccup, this was AMAZING! Thank you for keeping my family fed 😅
Oh no! I am so glad you were able to quickly get the meat to temp, and even more happy to hear you enjoyed the recipe. Thanks for the feedback.