Chipotle Steak Burrito Recipe

This juicy, smoky Copycat Chipotle Steak Burrito Recipe is made with marinated sirloin steak, cilantro lime rice, and flour tortillas, ready in 30 minutes. The best part is slicing into the deeply charred beef and tucking it alongside melted cheese and fresh salsa. I love making these for a quick weeknight dinner when cravings hit.

Better Than Takeaway

I used to spend way too much money ordering these heavy burritos for delivery every week. The surprise was realizing how simple their signature marinade actually is to replicate at home.

My biggest mistake early on was not warming the tortillas before trying to roll them. Now, I always heat them briefly so they stretch effortlessly around the filling without tearing.

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Copycat Chipotle Steak Burrito Recipe Ingredients

For the Steak:

• 1 lb sirloin steak
• 2 tbsp chipotle peppers in adobo sauce
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 cloves garlic, minced

For Assembly:

• 4 large burrito-size flour tortillas
• 2 cups cooked cilantro lime rice
• 1 cup canned black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 cup tomato salsa

How To Make Copycat Chipotle Steak Burrito Recipe

1. Blend the marinade: In a food processor, pulse the chipotle peppers, olive oil, cumin, oregano, and garlic until it forms a smooth paste.
2. Coat the steak: Rub the chipotle paste all over the sirloin steak and let it rest at room temperature for 15 minutes.
3. Sear the meat: Heat a cast-iron skillet over medium-high heat and cook the steak for 4 to 5 minutes per side for a medium-rare finish.
4. Rest and slice: Transfer the cooked steak to a cutting board, let it rest for 5 minutes, then cut it into bite-sized cubes.
5. Assemble the burritos: Warm the tortillas in a dry skillet, then layer the rice, beans, steak, cheese, sour cream, and salsa before rolling tightly.

Recipe Tips

• Warm your tortillas: Cold tortillas will rip when you try to fold them around the heavy filling.
• Let the steak rest: Cutting the meat too soon causes all the flavorful juices to spill out onto the cutting board.
• Do not overstuff: Leave at least a one-inch border around the edges so you can actually tuck and roll the burrito successfully.

What To Serve With Copycat Chipotle Steak Burrito

These massive wraps pair perfectly with a side of crispy tortilla chips and fresh guacamole for dipping. You can also serve them alongside a light Mexican street corn salad to cut through the richness of the beef and cheese.

How To Store

Wrap leftover burritos tightly in aluminum foil and store them in the fridge for up to three days. For longer storage, freeze the foil-wrapped wraps in an airtight bag for up to two months, then reheat in the oven or air fryer.

FAQs

Can I use chicken instead of steak?

Yes, this same chipotle marinade works wonderfully on chicken thighs or breasts. Just be sure to cook the chicken to a safe internal temperature of 165°F.

How do I stop my burrito from falling apart?

Make sure to tuck the sides in first before rolling from the bottom up. Keeping the filling centered and avoiding excess liquid from the salsa also helps maintain the structure.

What cut of beef is best?

Sirloin is great for a tender bite, but flank or skirt steak also work very well. Just slice them against the grain so they remain easy to chew.

Nutrition

• Calories: 750 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 1200mg
• Total Carbohydrate: 85g
• Protein: 42g