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Beef Burrito Bowl

Looking for a hearty and satisfying meal that’s both delicious and easy to make? Look no further than this beef burrito bowl recipe! Packed with flavor and loaded with healthy ingredients like black beans and fresh veggies, this dish is the perfect way to get your daily doses of protein and fiber.

A table filled with burrito bowls with a molcajete filled with guacamole in the background with chips and condiments
Photo Credit: Dishes Delish.

With tender and juicy beef, a zesty salsa, and all your favorite toppings like guacamole and sour cream, this burrito bowl is sure to become a new family favorite.

We love burrito bowls so much that we make them all the time. Although I’m using steak tips in this recipe, we will alternate with ground beef, grilled chicken, pulled pork, ground turkey, and marinated tofu. Just not all together.

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These steak burrito bowls are the perfect meal that goes well with any season, whether it is spring, summer, autumn, or winter. But I find it tastes especially delicious during the summer months.

Ingredients and substitutions

  • Steak tips
  • Worcestershire sauce
  • Soy sauce or coconut aminos
  • Garlic powder
  • Cumin
  • Ground pepper
  • Chipotle powder
  • Olive oil – extra virgin
  • Onion – sliced
  • Red bell pepper – sliced
  • Garlic – paste or 2 cloves
  • Iceberg lettuce – or romaine lettuce
  • Baby spinach
  • Corn – either canned (drained), fresh cooked, or cooked frozen.
  • Black beans – either canned and drained, or homemade.
  • Pico de gallo – or chunky homemade salsa, or even chopped tomatoes and onion.
  • Guacamole – or sliced avocado
  • Sour cream
Helpful
Tips
  • Take the steak tips out of the fridge at least 45 minutes before cooking them, so they are close to room temperature when you start. I marinate the tips on the counter as I wait.
  • The steak tips I bought weren’t pre-cut so if you also buy them that way, as sirloin strips, you’ll need to cut them into the tips. I cut them a little wider than they are thick.
  • I chose to cook the steak tips in an air fryer, but if you prefer to grill them, do so.
  • I don’t usually have burrito bowl leftovers. I make them by the bowl/plate, but if you do, you can store them in the fridge in an airtight container.
  • If you choose to use one of the ground meats instead of steak in this bowl, here are some great additions to the meat as you cook it: taco seasoning, cumin, onion powder, garlic powder, and smoked paprika.
  • I use canned corn in this recipe because I like the Trader Joe’s brand. But you can use fresh corn or frozen corn. You’ll have to cook the corn before spooning it in your bowl.
  • You can use pico de gallo or salsa like Mitchell’s Fresh.
  • If you have the tray type of air fryer, you will take out the trays before you preheat them. You will add the steak to the trays while the oven is preheating.
  • If you have the basket type of air fryer, you will preheat the oven with the basket in place and add the steak in the basket after it has finished preheating.

The beauty of burrito bowls is you can customize them as much as you like. Below are different ingredients I’ve put in my bowls.

Other ingredients you can add to the burrito bowl

  • Cheese – whether it is a Mexican cheese blend, shredded cheddar cheese, Monterey Jack, or shredded gouda, it’s delicious on burrito bowls. I just chose not to this time around.
  • Sliced avocado
  • Rice – Mexican, Spanish, plain brown rice, or cauliflower rice.
  • Fresh cilantro – adds a fresh taste.
  • Crema – This is a must. The only reason I didn’t add it, is I forgot to make some.
  • Lime wedges – I like to squeeze fresh lime juice on shrimp burrito bowls.
  • Peas – cooked frozen goes well in this dish.

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deep blue dish with veggies, corn, beans, salsa, beef, sour cream and guacamole
Photo Credit: Dishes Delish.

How to make the beef burrito bowl

Pre-step

Take the steak out at least an hour before you start the recipe. Trim any excess fat.

Step one

Gather the ingredients – steak tips, onion, bell pepper, corn, black beans, and baby spinach.

Overhead view of bowls filled with raw steak tips, corn, black beans, onion, and red bell peppers, and baby spinach
Photo Credit: Dishes Delish.

Step two

As soon as you take the steak out of the fridge, you’ll need to marinate it as it sits on the counter.

Place the trimmed steak in a glass container or a gallon ziplock bag, add Worcestershire sauce, coconut aminos (or soy sauce), garlic powder, chipotle powder, ground cumin, and ground pepper. (A)

Cover the container and shake until all the ingredients are combined. Set your timer for 45 minutes to an hour.

Step three

At 45 minutes, I get a large sautépan, skillet, or wok. I pre-heat my cast iron wok on high heat for 1 – 2 minutes before adding olive oil. The oil should heat up quickly and as soon as it does, I turn the heat down to medium-high heat before adding the sliced onion, and bell pepper. (B)

Steak tips in a bowl with marinade ingredients on it. And overhead view of onion and red pepper in a pan
Photo Credit: Dishes Delish.

Step four

Add salt, cumin, chipotle powder, and garlic and stir to combine with the vegetables and sauté for 15 minutes. (C)

Step five

Get a few deep plates. Slice some iceburg lettuce and sprinkle it in the plates. (D)

Cooked onion and pepper in a pan, and a dish with shredded lettuce in it
Photo Credit: Dishes Delish.

Step six

Next add spinach. (E)

Step seven

Add cooked onion and bell pepper. (F)

Bowls with spinach added on and then cooked onion and red bell pepper
Photo Credit: Dishes Delish.

Step eight

Sprinkle on corn. (G)

Step nine

Spoon on black beans. (H)

Bowls with corn added on and then black beans
Photo Credit: Dishes Delish.

Time for the steak.

Step ten

Since I’m air frying the steak, I get out my air fryer.

Mine is the tray type of air fryer, so I take out the trays when I preheat.

Line the tray with the steak tips making sure there is space between each tip.

Set the temperature to 400 degrees Fahrenheit and the timer for 4 or 5 minutes. I like medium rare steak, so if you do too, go with this timing.

If you like medium steak, I find 6 minutes perfect.

Step eleven

Add as much steak as you like to your burrito bowl.

Step twelve

The next part is customizable, so my picks are optional.

Add sour cream, guacamole, and a chunky salsa or pico de gallo.

Steak on the vegetables, along with condiments in bowls with chips, sour cream, and guacamole behind them
Image Credit: Dishes Delish.

Perfect. I love to serve this dish with tortilla chips!

Vertical view of two burrito bowls with guac and chips in the back
Image Credit: Dishes Delish.

Doesn’t that look delicious.

Close up of two steak bowls with vegetables, sour cream, guacamole, and salsa
Image Credit: Dishes Delish.

So, I hope you enjoyed this beef burrito bowl recipe! I love it so much that I may have danced around another sombrero.

Other Mexican dishes

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Two bowls with the fajita on lettuce and condiments

Beef Burrito Bowl

Tired of the same Taco Tuesday recipe? Upgrade your Mexican spread with this delicious steak burrito bowl! It's a crowd-pleaser and easy to make with simple ingredients. Try it tonight and take taco night to the next level!
5 from 11 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Keyword: beef burrito bowl, burrito bowl, steak burrito bowl
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 8 cups
Calories: 207kcal

Ingredients

Steak and marinade

  • 1 pound sirloin tips (pre-cut or cut into longer pieces than how thick they are)
  • 1/8 cup Worcestershire sauce
  • 1/16 cup coconut aminos (or soy sauce)
  • 1/2 teaspoon cumin (ground)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon ground pepper

Vegetables

  • 2 tablespoons olive oil (extra virgin)
  • 1 large onion (sliced thin rings)
  • 1 large red bell pepper (sliced thinly)
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon chipotle powder (or more if you like spicier)
  • 2 teaspoons garlic paste (or 2 cloves of garlic crushed)

Building the bowl (these amounts are approximate)

  • 2 cups iceberg lettuce
  • 3 cups spinach chopped up
  • 1 cup black beans
  • 1 cup corn
  • 4 tablespoons sour cream (optional – if you want dairy free – omit)
  • 4 tablespoons guacamole
  • 1/2 cup pico de gallo (or chunky salsa)

Instructions

  • Take the steak and marinade ingredients out at least 45 minutes before starting the rest of the recipe.
    1 pound sirloin tips
  • Place steak in a glass container or gallon ziplock bag. Add Worcestershire sauce, coconut aminos, cumin, garlic powder, chipotle powder, and ground pepper. Place the lid on the glass container (or zip the bag) and shake until the marinade covers the steak. Keep it on the counter for 45 minutes.
    1/8 cup Worcestershire sauce, 1/16 cup coconut aminos, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1/4 teaspoon chipotle powder, 1/4 teaspoon ground pepper
  • Heat sauté pan or wok on high for 2 minutes, lower the heat to medium-high heat and add olive oil.
    2 tablespoons olive oil
  • Once the oil heats up (shimmers), add onions, peppers, cumin, chipotle, salt, and garlic, and sauté for 10 – 15 minutes until done to your liking.
    1 large onion, 1 large red bell pepper, 1 teaspoon cumin, 1 teaspoon salt, 2 teaspoons garlic paste, 1/4 teaspoon chipotle powder
  • Get out your air fryer. Take the trays out if you have that version and line them with the steak tips, ensuring space between each tip. Set the temperature to 400 F and the timer for 4 minutes. Once the air fryer beeps that it is done preheating, add the trays to the oven.
    If you have the basket type, leave it in while you preheat the oven. Once it preheats, add the tips leaving space between each one.
    1 pound sirloin tips
  • Build the burrito bowl in this order: iceberg lettuce, a handful of chopped spinach, cooked onion and peppers, beans, corn, steak, guacamole, sour cream, and salsa.
    2 cups iceberg lettuce, 3 cups spinach, 1 cup black beans, 1 cup corn, 4 tablespoons sour cream, 4 tablespoons guacamole, 1/2 cup pico de gallo
  • Eat
  • Smile
  • Enjoy
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Notes

Helpful tips
  • Take the steak tips out of the fridge at least 45 minutes before cooking them, so they are close to room temperature when you start. I marinate the tips on the counter as I wait.
  • The steak tips I bought weren’t pre-cut so if you also buy them that way, as sirloin strips, you’ll need to cut them into the tips. I cut them a little wider than they are thick.
  • I chose to cook the steak tips in an air fryer, but if you prefer to grill them, do so.
  • I don’t usually have burrito bowl leftovers, but if you do, you can store them in the fridge in an airtight container.
  • If you choose to use ground meat instead of steak in this bowl, here are some great additions to the meat as you cook it: taco seasoning, cumin, onion powder, garlic powder, and smoked paprika.
  • I use canned corn in this recipe because I like the Trader Joe’s brand. But you can use fresh corn or frozen corn. You’ll have to cook the corn before spooning it in your bowl.
  • You can use pico de gallo or salsa like Mitchell’s Fresh.
  • If you have the tray type of air fryer, you will take out the trays before you preheat them. You will add the steak to the trays while the oven is preheating.
  • If you have the basket type of air fryer, you will preheat the oven with the basket in place and add the steak in the basket after it has finished preheating.

Nutrition

Serving: 2cups | Calories: 207kcal | Carbohydrates: 17g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 339mg | Potassium: 569mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2235IU | Vitamin C: 52.6mg | Calcium: 50mg | Iron: 2.4mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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48 Comments

  1. You know me, I love anything Mexican and these Steak Burrito Bowls are no exception! I would have paid money to see you dancing around a sombrero!

  2. I am glad they didn’t have cell phones (in the same capacity as today) from about the age of 16-26. Mexican Restaraunt or not! Boy I did lots of dumb things. lol. These look great!

  3. We love all the elements here…steak, fajitas and burritos. What a fun dinner for the weekend…and perfect for entertaining too.

  4. I absolutely need to try more Mexican food. Plates like yours would make my day and everyone would be happy. Nice shots too!

    1. Thank you so much Helena! Christopher and I could eat Mexican food every week. Okay, me, I could eat it every week, C comes along for the ride.

  5. Oooooooh baby, come to momma! I and the hubbers eat chicken tacos twice a week. We save steak tacos (or fajita’s) for special occasions. However, your recipe looks too darn good no occasion is needed, other than I want that in my mouth, like RIGHT NOW!!!

  6. I love these Mexica restaurant stories more and more ???? I do think listening to it for six years straight would drive anyone crazy though. This recipe looks absolutely divine too! I love the idea of a bowl over a wrap ????

  7. This would be perfect for dinner then make extra for lunch the next day. Can’t go wrong with this bowl.

  8. Love all of the individual ingredients and together they look amazing. I don’t think I’d take a chance dancing around anywhere — except my own home. With the draperies drawn. In the dead of night. With every video eye covered. Just maybe then I’d take a chance. One thing is certain — I’d certainly be happy with this bowl.

  9. This sounds like the perfect recipe to have during the week! I love Mexican of any kind and I love burrito bowls! Thanks for the recipe!

  10. Love how flavorful this looks and how quickly it comes together! I need some new delicious and easy dinners in my rotation, especially during this busy time of year!

  11. I survived on Mexican food for almost a year when I was working in US almost 10 years ago. There weren’t much vegetarian options except for Indian and Mexican food. I love a warm, spicy fajita bowl. So often even in restaurants I barely take the wheat tortilla and just feast on the veggies! Your post makes me want to make one soon (will skip the meat).

    And I will need to find a salsa dress when I make these! 🙂
    Thanks for sharing!

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