There’s a very specific kind of joy that comes from slicing into a perfectly cooked steak and realizing it’s not just delicious—it’s meal prep. This Southwest Steak Burrito Bowl is the culmination of years of disappointment from fast-casual chain bowls that cost $15 and somehow only deliver 30g of protein. Not here. Not today. This bowl brings juicy seared steak, fluffy rice, sautéed peppers and onions, black beans, and a squeeze of fresh lime together in one high-protein, flavor-packed container of glory. And with 69g of protein per serving (yes, we saw the number—nice), it’s putting all those overhyped burrito chains to shame.
But it’s not just about flexing protein stats. It’s about that satisfying forkful with a little bit of everything: steak, rice, beans, veggies, and maybe a little hot sauce for good measure. The textures, the spice, the zesty brightness—it all comes together like a steak-loving symphony. Whether you’re bulking, cutting, or just trying to eat food that doesn’t make you sad, this one is gonna have you looking forward to your lunch break every single day.
So yeah, you could spend $80 a week ordering sad bowls from Chipotle. Or you could boss up, make this Southwest Steak Burrito Bowl in under an hour, and strut into your kitchen like it’s your own personal steakhouse. The macros are cracked. The vibes are immaculate. The steak is sizzling. You already know what to do. Fork yeah.
Southwest Steak Burrito Bowl
Equipment
Ingredients
For the Steak:
- 2 lbs sirloin steak sliced into strips
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium lime juiced
For the Rice:
- 1 cup jasmine rice
- 1/2 tsp salt
- 1 tbsp lime juice
- 2 tbsp fresh cilantro chopped
For the Bowl Toppings:
- 1 can black beans 14.5 oz, drained and rinsed
- 1 can corn kernels 14.5 oz, drained
- 1 cup grape tomatoes halved
- 1/4 cup fresh cilantro chopped
- 1 cup shredded cheese optional
For the Chipotle Lime Crema:
- 1/2 cup plain Greek yogurt
- 1 chipotle pepper in adobo sauce minced
- 1 tbsp lime juice
- 1 tsp garlic powder
Instructions
- In a large mixing bowl, toss the steak strips with cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Let marinate for at least 15 minutes.2 lbs sirloin steak, 2 tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, 1 medium lime
- Begin cooking rice according to your preferred method. I love my rice cooker! For added flavor, stir in salt, lime juice, and chopped cilantro after cooking.1 cup jasmine rice, 1/2 tsp salt, 1 tbsp lime juice, 2 tbsp fresh cilantro
- Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Once hot, add the marinated steak strips in a single layer (working in batches or multiple pans if necessary). Sear for 3-4 minutes per side until browned and cooked to your liking. Remove from heat and set aside.
- While the steak cooks, prepare the toppings. Halve the tomatoes, drain the corn, rinse the black beans, and chop the cilantro.1 can black beans, 1 can corn kernels, 1/4 cup fresh cilantro, 1 cup grape tomatoes
- In a small bowl, mix together Greek yogurt, minced chipotle pepper, lime juice, and garlic powder. Adjust seasoning to taste.1/2 cup plain Greek yogurt, 1 chipotle pepper in adobo sauce, 1 tbsp lime juice, 1 tsp garlic powder
- Divide the cooked rice into 4 meal prep containers. Layer with black beans, corn, tomatoes, and steak strips, & cheese. Drizzle with chipotle lime crema and garnish with fresh cilantro.1 cup shredded cheese
Nutrition
Track, Explore, and Stay Connected
Track This in MyFitnessPal
To track this high-protein burrito bowl with ease, search:
Meaningful Macros – Southwest Steak Burrito Bowl in MyFitnessPal.
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Find your next macro-friendly favorite on the recipe search page, where you can filter by protein, carbs, and calories to meet your exact goals.
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Why You’ll Love This Southwest Steak Burrito Bowl
Big flavor. Bigger protein. This Southwest Steak Burrito Bowl is the meal prep equivalent of winning lunch every day.
Juicy, pan-seared steak strips are marinated in smoky southwest spices, then stacked up with black beans, sweet corn, tomatoes, fresh cilantro, and a bold chipotle lime crema. Every bite is balanced between heat, creaminess, and fresh citrus punch.
And the best part? It clocks in with 69g of protein per serving while staying under 800 calories—a macro win if there ever was one.
Ingredient Substitutions & Customizations
Make it your own with these easy swaps:
Change the Protein
Sub in grilled chicken, shrimp, turkey, or tofu to change things up while keeping it flavorful.
Lower the Carbs
Use cauliflower rice, shredded lettuce, or zucchini noodles for a lighter bowl that still satisfies.
Add More Heat
Double the chipotle peppers, throw in jalapeños, or add a shake of cayenne.
Tweak the Toppings
Customize with pickled onions, roasted bell peppers, or diced avocado (if you’re not allergic like me).
Mix Up the Cheese
Try cotija, cheddar, or pepper jack depending on your spice tolerance and flavor preferences.
Expert Tips for Perfect Burrito Bowls
You’re one pan away from burrito bowl greatness:
Let the Steak Marinate
Even 15 minutes goes a long way—more time = more flavor.
Sear in a Hot Pan
Use medium-high heat and don’t overcrowd. You want browning, not steaming.
Balance the Bowl
Layer flavors and textures: grains, veggies, protein, creamy elements, and a touch of acid = the perfect bite.
Serve the Crema Cold
Keep that chipotle lime crema in a separate container if you’re meal prepping—it keeps it tangy and vibrant when served.
Serving Suggestions & Storage Tips
Meal prep success comes down to smart storage and good reheating habits:
Storage
Refrigerate in airtight containers for up to 4 days. Keep crema separate until serving for best results.
Reheating
Microwave in 90-second intervals, stirring between rounds. Add a splash of lime juice to refresh it.
What to Serve With
- Lime wedges or a fresh salsa
- Tortilla chips or a crunchy taco shell
- A side of guac (for the avo-tolerant folks)
Garnish Suggestions
- Extra shredded cheese
- Fresh sliced jalapeños
- Cilantro & a squeeze of lime
FAQs
Can I make this bowl dairy-free?
Yep! Swap the Greek yogurt crema for a dairy-free sour cream or just drizzle with hot sauce instead.
Is this freezer-friendly?
Sort of. Freeze the rice and steak separately from the fresh toppings and crema, then reassemble after thawing.
Can I make it spicy or mild?
Absolutely. You’re in control with the chipotle peppers—add more for heat, or omit them altogether for a milder version.
What kind of steak works best?
Sirloin is lean and affordable, but flank, skirt, or ribeye would all work too.
How do I meal prep this for a crowd?
Double the recipe and set it up burrito bar style with toppings on the side. Great for parties or team lunches.
More High-Protein Beef Recipes to Fuel Your Week
Need more beefy goodness in your prep lineup? Try these macro-friendly recipes next:
- Mongolian Meatballs with Jasmine Rice
- Garlic Steak Bites with Creamy Mac & Cheese
- Kung Pao Beef with Noodles
- Philly Cheesesteak Rice Bowls
- The Best Marinated Steak Meal Prep
I’m not a diet bro—I just like food that hits macros without missing flavor.
Here’s how I actually make that work every week.