Do Share Recipe

I have to tell you, making this Steak Burrito Bowl Recipe at home was a total game-changer for me. I’ve always loved Chipotle bowls, but they can get pricey, and honestly, I like knowing exactly what goes into my food.

After experimenting in my kitchen, I finally nailed a recipe that’s loaded with fresh ingredients, juicy steak, and vibrant flavors—all ready in under 30 minutes. I can’t wait to share it with you because this bowl is not only delicious but also super customizable.

Whether you’re meal prepping for the week or whipping up a quick dinner, this steak burrito bowl hits all the right notes. You can also enjoy similar ideas like Street Corn Smash Burger Tacos Recipe for a fun twist on corn and toppings.

Ingredients

Here’s what I use to make the perfect steak burrito bowl. Each ingredient has a reason for being in the mix, and a few pro tips I’ve picked up along the way:

Steak – 1 lb sirloin or flank steak; choose a lean cut for tenderness. Pro tip: don’t use frozen steak straight from the freezer—it cooks unevenly.
Jasmine Rice – 1 cup uncooked; fragrant and fluffy. I always rinse it first to remove excess starch.
Lettuce – 2 cups chopped iceberg or romaine; adds crunch and freshness. Avoid pre-shredded bagged lettuce—it can get watery.
Red Onion – ½ cup, diced; balances flavors with a subtle bite. I soak mine in cold water to mellow the sharpness.
Pico de Gallo – ½ cup; fresh or store-bought, it adds zest and color.
Corn – ½ cup; use fresh or thawed frozen for sweetness and texture. For another corn-packed option, check out the Street Corn Smash Burger Tacos Recipe.
Shredded Cheese – ½ cup; I grate mine fresh for melt and flavor. Dairy-free cheese works too.
Black Beans – 1 cup, drained and rinsed; adds protein and creaminess.
Steak Seasoning – 1 tsp each cumin, chili powder, paprika, salt, pepper, oregano; homemade seasoning tastes better than store-bought.
Sour Cream or Greek Yogurt – ¼ cup; I often swap for dairy-free yogurt.
Cilantro – 2 tbsp chopped; fresh leaves elevate flavor instantly.
Jalapenos – 1-2, sliced; optional, for heat.
Lime – 1, juiced; brightens the entire bowl.

Note: Serves 2-3 generously

Variations

I love how versatile this dish can be. Here are some swaps and add-ins I’ve tried:

Dairy-Free: Use plant-based cheese and yogurt.
Low-Carb/Keto: Replace rice with cauliflower rice, skip corn and beans.
Vegan: Swap steak for tofu, tempeh, or plant-based protein.
Extra Flavor: Add avocado slices, pickled onions, or a drizzle of hot sauce.
Spice Level: Adjust jalapenos, red pepper flakes, or use chipotle powder in seasoning.

Cooking Time

Here’s the breakdown so you can plan your meal prep:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

These tools make the recipe a breeze:

Grill or Skillet – For searing the steak to perfection.
Saucepan – To warm beans and corn.
Knife & Cutting Board – For prepping vegetables and steak.
Mixing Bowl – To combine seasoning or make lime crema.
Spoon & Spatula – For stirring, mixing, and assembling bowls.

How to Make Steak Burrito Bowl Recipe

Prepare the Steak

First, preheat your grill or skillet to medium-high. Mix all the seasonings in a bowl and rub evenly over the steak. Cook each side for 3-5 minutes depending on thickness, then let it rest for a few minutes before slicing into strips.

Warm the Beans and Corn

While the steak rests, heat black beans and corn in separate saucepans over medium heat. Add a pinch of salt or extra spices if desired. I like keeping them warm but not mushy.

Make the Lime Crema

In a small bowl, combine sour cream or Greek yogurt with lime juice, zest, and a pinch of salt. Mix until smooth. This tangy topping adds a creamy, zesty kick to every bite.

Assemble the Bowls

Start with a lettuce base, then layer rice, beans, corn, diced onions, and shredded cheese around the bowl. Add sliced steak on top, then dollop with pico de gallo, lime crema, and guacamole. Sprinkle with cilantro and jalapeno slices if you like a little heat.

Additional Tips for Making This Recipe Better

From my own kitchen experiments, I’ve learned a few tricks:

I always let the steak rest before slicing; it keeps it juicy.
Freshly grated cheese melts better and adds more flavor.
Chilling the lime crema for 10 minutes makes it creamier and less tangy.
Assemble bowls just before eating to keep lettuce crisp.
I sometimes toast the corn slightly for a smoky flavor—it adds a nice twist.

How to Serve Steak Burrito Bowl Recipe

Presentation makes a difference! I like to:

Serve in deep bowls with layers visible for a colorful effect.
Garnish with extra cilantro leaves and lime wedges.
Set up a DIY burrito bowl station for gatherings so everyone can customize their toppings.

Nutritional Information

Here’s a rough idea of what each bowl contains, perfect if you’re counting macros:

Calories: ~550 per serving
Protein: 35g
Carbohydrates: 45g
Fat: 20g

Make Ahead and Storage

Storing

I keep all components separate in airtight containers in the fridge. This prevents sogginess and keeps flavors fresh for 3-4 days.

Freezing

You can freeze rice, beans, and cooked steak separately. Avoid freezing lettuce, cheese, or pico to preserve texture.

Reheating

Reheat rice, steak, beans, and corn in the microwave or skillet. Add fresh toppings like lettuce, guacamole, and crema afterward for the best experience.

Why You’ll Love This Recipe

Here’s why I keep coming back to this steak burrito bowl:

It’s easy to make in under 30 minutes—perfect for weeknights.
Highly customizable for dietary preferences like keto, vegan, or dairy-free.
Balanced and protein-packed to keep you full longer.
Bright, fresh flavors from lime, cilantro, and pico de gallo make it irresistible.
Great for meal prep—easy to store, reheat, and assemble.

This steak burrito bowl has quickly become my go-to meal. It’s fresh, filling, and just like the Chipotle bowls I love—without leaving the comfort of home. Try it once, and I promise it’ll become a staple in your kitchen too!

Ben Carraoli