These chipotle steak bowls are better than take out! They are also easy to make and can be served up from start to finish in 35 minutes. Savory steak is combined with a spicy pepper and onions mixture. Combine that with fresh rice, juicy salsa, creamy guac, and some shredded cheddar cheese and you are good to go! This dish is guaranteed to hit the spot.
What you need:
- White rice. I prefer using white rice, but you can swap for brown rice or even cauliflower rice.
- Steak. I like to buy the already thin sliced sirloin steak from my local grocery store because I find it very easy to cook. Feel free to use what you have though. Just season with some salt and pepper. You could also use shredded or roasted chicken for this dish as well!
- Peppers. My go to are red and green bell peppers, but mix it up for your preferences! If feeling spicy, you could always add some jalapeño or habanero peppers to the mix.
- Onions. My preference is for a small white onion, but you can use a yellow or red onion if that’s what you have on hand.
- Corn. I like to use canned sweet corn simply because it’s easier. But you can also use a fresh corn on the cob. I would use the corn from two cobs and sauté as directed below!
- Seasoning. I like to use garlic powder, ground chipotle, cumin, and paprika.
- Toppings. I like to top the bowls with salsa and guacamole. You can also top with shredded cheddar cheese, sour cream, and/or shredded lettuce!
Preparation of this dish is easy. Start by preparing your rice according to package instructions.
I like to use thin sliced sirloin steak which I preseason with salt and pepper. Once cooked I’ll roughly chop it into bite sized pieces after it has had time to rest.
While the steak is resting, I’ll sauté the peppers and the onions which I season with garlic powder, ground chipotle, cumin, and paprika. Add in the corn once the peppers have started to soften. You should stir the mixture often to ensure an even cook. Once the corn is fully cooked through and the peppers are completely softened, remove from the heat.
It’s now time to assemble your bowls! I like to use shallow bowls for this dish. One portion of cooked rice will serve as your base. Then top with the steak, as well as the pepper mixture. Add a generous serving of salsa (I like to use medium pico de gallo) and guacamole next. Feel free to add in some other toppings of your choice such as cheddar cheese and sour cream. This dish is so easy to customize to your preferences! Enjoy!
These delicious steak bowls are better than take out! Savory steak and a tasty pepper mix are served over white rice and topped with salsa and guacamole. This dish will leave you satisfied any day of the week.
Chipotle Steak Bowl
Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients:
- 1 cup rice, uncooked
- 1.5 lb thin sliced sirloin steak
- 2 tbsp cooking oil, separated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 can golden sweet corn, drained
- ½ tsp garlic powder
- ½ tsp ground chipotle
- ¼ tsp cumin
- ¼ tsp paprika
- Salsa
- Guacamole
Directions:
- Cook rice according to package directions. Once fully cooked, set aside.
- Season the thin sliced sirloin steak with salt and pepper. Preheat a cast iron skillet on medium-high heat with 1 tbsp cooking oil. Add in the steak, making sure not to overcrowd the pan. Sear steak ~3-5 minutes per side. Steak should be browned. Remove steak and set aside on a cutting board. Cut steak into bite sized pieces.
- In the same pan you used for your steak, preheat the remaining 1 tbsp olive oil on medium heat. Add the green and red bell peppers and the onion. Then add in the garlic powder, ground chipotle, cumin, and paprika and stir to combine completely. Stir frequently. Once the peppers have softened, ~7 minutes, add in the corn. Cook for an additional 3-5 minutes until the corn is warmed through. Remove from heat.
- To assemble your bowls, start with a base of rice. Then layer on the steak and the pepper mixture. Top with a serving of salsa and guacamole. Enjoy!
The Soft Simmer 
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