Homemade Chipotle-style steak strips recreate the flavor of the restaurant favorite. Tender steak strips are marinated in a savory blend of spices and adobo sauce, then cooked quickly for juicy, flavorful meat perfect for burritos, bowls, tacos, and salads.
These steak strips are easy to make at home and deliver the smoky, tangy profile you expect from a Chipotle copycat without the drive-through line. The recipe divides ingredients into two parts: the steak and its marinade, plus an optional homemade adobo sauce that boosts depth and heat.
Ingredients
Prepare the ingredients for the steak marinade and, if you like, a simple adobo sauce.
For the steak and marinade:
- Steak – 2 pounds of a cut like sirloin or round steak, thinly sliced into strips
- Garlic – 3 fresh cloves, crushed
- Dry spices – 1 tablespoon ancho chile powder, 2 teaspoons ground cumin, 1 tablespoon dried oregano, salt and pepper to taste
- Olive oil – 2 to 3 tablespoons
- Adobo sauce – 3 tablespoons (store-bought works, but homemade is recommended)
For the optional homemade adobo sauce:
- Tomato sauce – 3 tablespoons
- Cider vinegar – 1 tablespoon
- Smoked paprika – 1 teaspoon
- Cayenne powder – 1 teaspoon (adjust for heat)
- Garlic powder – 1 teaspoon
- Oregano – pinch
- Salt – to taste
How to Make
Follow these straightforward steps to get tender, flavorful steak strips that are versatile for many dishes.
1. Make the adobo sauce (optional): Combine the tomato sauce, cider vinegar, smoked paprika, cayenne, garlic powder, oregano, and salt in a small bowl and whisk until smooth. Set aside.
2. Prepare the marinade: Crush the garlic with salt using a mortar and pestle or a garlic press. Add the ancho chile powder, cumin, oregano, olive oil, and adobo sauce, and mix until well combined. A food processor also works if you prefer.
3. Marinate the steak: Place the sliced steak in a bowl and pour the marinade over it. Toss to coat evenly. Marinate at room temperature for at least 20 minutes, or refrigerate for at least 2 hours (up to 24 hours) for deeper flavor. If refrigerated, let the meat come back to room temperature for about 30 minutes before cooking.
4. Cook the steak strips: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the marinated steak in a single layer if possible and cook, stirring occasionally, until the meat reaches your desired doneness. For medium-rare aim for an internal temperature around 130–135°F (54–57°C); medium is about 135–145°F (57–63°C).
5. Rest and chop: Remove the steak from the pan and let it rest on a cutting board for 5 minutes so the juices redistribute. Slice or chop into bite-sized strips.
6. Serve warm with your favorite sides and toppings.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through to preserve texture and flavor.
Topping Ideas
These steak strips pair well with many toppings and sides. Try any of the following:
- Cilantro lime rice
- Black beans
- Corn salsa
- Pico de gallo
- Guacamole
- Grilled vegetables
- Sour cream or crema
Why Rest Steak Before Cutting?
Allowing the steak to rest for a few minutes after cooking lets the juices redistribute through the meat. Cutting too soon causes those juices to run out and leaves the steak drier.
Tips and Tricks
- If you prefer convenience, use the sauce from a can of chipotle peppers in adobo (about 3 tablespoons) instead of making homemade adobo.
- Marinate at room temperature for a short period (20 minutes) or refrigerate for longer marination (up to 24 hours). Always bring the meat to room temperature before cooking if refrigerated.
- Use a hot skillet and a small amount of oil to sear quickly and preserve juiciness. Avoid overcrowding the pan so the strips brown nicely.
Final Notes
These homemade Chipotle-style steak strips are a great way to build restaurant-inspired meals at home. Use them for burritos, bowls, tacos, nachos, or salads. Adjust the heat and seasonings to suit your taste and enjoy a flavorful, customizable protein that stores and reheats well.
Make a batch, top it with your favorites, and enjoy a tasty copycat meal any night of the week.