Copycat Chipotle Steak Burrito Bowls

Skip the line and recreate your favorite Chipotle order at home—with a healthier, more customizable twist. These Copycat Chipotle Steak Burrito Bowls are loaded with bold, smoky steak, fluffy cilantro-lime rice, zesty corn salsa, and creamy homemade guac. Everything’s made from scratch, but nothing is complicated—and the best part? You’re in charge of the spice level, toppings, and portion size.

Steak Burrito Bowl ingredients:

Steak: For that signature Chipotle-style bite, we’re using flank steak (or round steak)—a lean, budget-friendly cut that cooks up beautifully when marinated and seared. It’s naturally a little tougher than ribeye or sirloin, but after a good soak in the smoky chipotle marinade and a hot sear in a skillet, it turns tender and flavorful with just the right amount of chew.

Corn: Corn brings brightness and texture to our bowls. Whether you’re using canned, frozen, or fresh, it adds that pop of natural sweetness that balances the heat from the steak and jalapeño. It’s tossed with lime, cilantro, and red onion for a super simple topping that tastes like summer. No grill required, but if you want extra flavor, char it in a skillet.

Avocado: Perfectly ripe avocados are the heart of this bowl’s creamy guac moment. Rich, buttery, and full of healthy fats, they mellow out the heat from the steak and salsa while adding that essential Chipotle-style scoop of green on top. The guacamole here is minimal—just lime juice, red onion, jalapeño, cilantro, and salt—so the avocados really shine. No fancy tools needed: just mash with a fork, mix, and taste. If you’re prepping ahead, press a piece of plastic wrap directly against the surface to keep it from browning.

Rice: Light, fluffy, and just slightly fragrant, jasmine rice is the ideal base for a loaded burrito bowl. Once cooked, it gets tossed with fresh lime juice, chopped cilantro, and a little salt to recreate that fan-favorite cilantro-lime rice flavor at home. It’s flavorful enough to hold its own under all the toppings but simple enough not to overpower. Don’t skip the rinse before cooking—it helps remove extra starch and keeps the grains from getting gummy.

Chipotle in Adobo: Chipotle peppers in adobo are smoked jalapeños packed in a tangy, spiced tomato sauce. They’re intense (in the best way)—a little goes a long way—but they’re what gives this marinade its signature edge. You can blend in just one or two for a mild kick or go all in for that smoky-scorched flavor Chipotle lovers know and crave. Pro tip: freeze the leftovers in an ice cube tray so you can always have a little heat on hand.

Copycat Chipotle Steak Burrito Bowls

Recipe by Jenn Lueke

4.7 from 24 votes

Servings

Adjust servings

+

–

4

servings

Prep time

1

hour 

Cooking time

30

minutes

Skip the line and recreate your favorite Chipotle order at home—with a healthier, more customizable twist. These Copycat Chipotle Steak Burrito Bowls are loaded with bold, smoky steak, fluffy cilantro-lime rice, zesty corn salsa, and creamy homemade guac. Everything’s made from scratch, but nothing is complicated—and the best part? You’re in charge of the spice level, toppings, and portion size.

Cook Mode

Keep the screen of your device on

Ingredients

• For the Chipotle Steak

• 2 to 4 chipotle peppers in adobo (depending on spice preference)

• 2 tablespoons olive oil, divided

• 1 teaspoon garlic powder

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 pound flank steak or round steak

• For the Cilantro Lime Rice

• 1 cup jasmine rice, rinsed

• 1/4 cup finely chopped cilantro

• Juice of 1 lime

• 1 teaspoon kosher salt

• For the Corn Salsa

• 15 ounces canned corn (or 1 1/2 cups frozen or fresh)

• 1/2 small red onion, finely chopped

• 1 jalapeño pepper, seeded and finely chopped

• 3 tablespoons finely chopped cilantro

• Juice of 1 lime

• 1/2 teaspoon ground cumin

• 1/2 teaspoon kosher salt, additional to taste

• For the Guacamole

• 2 ripe avocados, pitted

• Juice of 1 lime

• 1/2 small red onion, finely chopped

• 1 jalapeño pepper, seeded and finely chopped

• 3 tablespoons finely chopped cilantro

• 1/2 teaspoon kosher salt, additional to taste

• Optional Components for Serving

• 15 ounces black beans or pinto beans, drained and rinsed

• 2 cups shredded romaine lettuce

• 1 cup shredded mozzarella or dairy-free cheese

• hot sauce, sour cream, additional lime juice

Directions

• For the Steak
• Add the chipotle peppers, one tablespoon of the olive oil, the garlic, chili powder, cumin, oregano, salt, and black pepper to a blender or food processor (you can also use an immersion blender). Blend on high speed until smooth, and add water one tablespoon at a time as needed to thin.
• Place the steak in a lidded container, reusable bag, or ziplock bag. Pour the blended marinade into the bag and move around the steak so it gets fully coated in the marinade. Cover or close and transfer to the refrigerator to marinate for at least 30 minutes or up to 24 hours.
• After marinating, remove the steak from the refrigerator and let it come to room temperate (20-30 minutes). Heat the remaining tablespoon of oil in a large stainless steel or cast iron skillet over medium heat. Add the steak and cook for about 4 minutes per side, until desired doneness (125F for rare, 135F for medium-rare, 145F for medium-well). If needed, work in batches.
• Place the steak on a cutting board and loosely cover with a sheet of foil. Let the steak rest, covered, for 5 to 10 minutes. Dice into 1/2-inch cubes.
• For the Cilantro Lime Rice
• Bring 2 cups of salted water to a boil in a small sauce pan.
• Once boiling, add the rinsed rice, stir, reduce heat to medium low, and cover. Let simmer until the water is absorbed and rice is fluffy, 15 to 20 minutes.
• Remove from heat and mix in the cilantro, lime juice, and salt.
• For the Corn Salsa
• Add the corn, red onion, jalapeño, cilantro, lime juice, cumin, and salt to a large mixing bowl. Toss to evenly mix all ingredients. Taste and add additional salt if desired.
• For best results, chill for 20 to 30 minutes before serving to allow the flavors to combine.
• For the Guacamole
• Add the avocado and lime juice to a small mixing bowl. Mash well with a fork.
• Add the red onion, jalapeño, cilantro, and salt. Mix well to combine, taste, and add additional salt if desired.
• To Assemble
• Add the cilantro lime rice to 4 bowls. Add a scoop of corn salsa, guacamole, and any other additions (see ingredients for options). Top with the diced steak.

Notes

• Storage: Refrigerate the components in separate sealed containers for up to 4 days. The steak can be stored for up to 3 days. Press a piece of plastic wrap on top of the guac to preserve it.
• Reheating: Microwave the rice and steak until warm, 2 to 3 minutes.
• Meal Prep: If prepping ahead, leave the guacamole off and replace with fresh sliced avocado each day.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.