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slow cooked flank steak burrito bowls

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Slow Cooked Flank Steak Burrito Bowls

High-Protein, Meal-Prep Friendly, and Packed with Flavor

If you’re craving the bold, cozy flavors of a burrito but want something a little lighter and easier to portion, these Slow Cooked Flank Steak Burrito Bowls are your new go-to. Tender, juicy flank steak is slow-simmered in bone broth, taco seasoning, and onions until it falls apart, then layered over rice with classic burrito toppings like black beans, cheese, salsa, and Greek yogurt. This recipe is ideal for meal prep, busy weeknights, or feeding a hungry family without hovering over the stove.

Using flank steak is the secret weapon here. It’s naturally lean, incredibly flavorful, and when cooked low and slow, it transforms into melt-in-your-mouth shredded beef that rivals any restaurant burrito bowl. This meal is perfect for families with kids because everyone can build their own bowl. My toddler loves rice, black beans and cheese. So this meal is always a win at our house!

Why You’ll Love This Recipe

These burrito bowls are:

  • High in protein

  • Budget-friendly

  • Easy to customize

  • Perfect for leftovers

  • Made with real, whole ingredients

By cooking the steak in Kettle & Fire beef bone broth (use code HAPPYANDFULL for 20% off) you boost the richness and nutrition, adding collagen and minerals that make the meat extra tender and savory.

How to Build Your Burrito Bowl

Start with a base of warm rice, then add a generous scoop of shredded flank steak. Top with black beans, shredded cheese, crisp lettuce, fresh salsa, and a dollop of creamy Greek yogurt. Every bite gives you protein, fiber, and satisfying Tex-Mex flavor.

Perfect for Meal Prep

Store the shredded steak in its broth in an airtight container for up to 4 days. Reheat gently and build fresh bowls all week long. You can also freeze the beef for up to 3 months.

Once you try these Slow Cooked Flank Steak Burrito Bowls, they’ll become a staple in your rotation — comforting, nutritious, and endlessly customizable.

How To Make slow cooked flank steak burrito bowls

The Ingredients

Flank Steak: Flank steak is a lean, long-grain cut of beef that becomes incredibly tender when slow cooked. It absorbs seasoning beautifully and shreds easily, making it perfect for burrito bowls.

Substitutes: Skirt steak, Chuck roast (richer, more marbled), Sirloin roast, Boneless beef short ribs

Taco Seasoning: Our favorite is the Siete mild taco seasoning. It brings smoky, slightly spicy Tex-Mex flavor without added sugar or fillers. It’s gluten-free and made with real spices.

Substitutes: any taco seasoning you love or a homemade blend (chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt)

Beef Bone Broth: Bone broth adds deep savory flavor while keeping the beef moist and tender. It also boosts protein and minerals.

Substitutes: Beef broth or stock, Chicken broth, Vegetable broth, Water (add extra seasoning if using)

Cooked Rice: Rice forms the hearty base of the bowl, soaking up all the flavorful juices from the steak.

Substitutes: Brown rice, Cilantro lime rice, Cauliflower rice. Quinoa

Black Beans: Black beans add fiber, plant protein, and that classic burrito bowl texture.

Substitutes: Pinto beans, Kidney beans, Refried beans, Lentils

Shredded Cheese: Cheese adds richness and a creamy, salty contrast to the spicy beef.

Substitutes: Monterey Jack, Cheddar, Mexican blend, Dairy-free cheese

Lettuce: Fresh lettuce adds crunch and freshness that balances the warm, savory beef.

Substitutes: Romaine, Shredded cabbage, Spinach, Spring greens

Salsa: Salsa adds brightness, acidity, and a pop of flavor that ties everything together.

Substitutes: Pico de gallo, Roasted tomato salsa, Salsa verde, Hot sauce

Greek Yogurt: Greek yogurt replaces sour cream, adding creaminess with extra protein.

Substitutes: Sour cream, Dairy-free yogurt, Mexican crema, Avocado or guacamole

Slow Cooker Instructions

  • Slice the onion and place it in the bottom of the slow cooker.
  • Place the flank steak on top of the onions.
  • Sprinkle the entire packet of Siete taco seasoning over the steak.
  • Pour in the bone broth.
  • Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the steak is fork-tender.
  • Remove the steak and shred it with two forks.
  • Return the shredded beef to the cooking liquid and stir to coat.

What You Need

The Steps

  • Preheat oven to 325
  • In an oven safe pot heat oil over medium heat
  • Add onion and cook for 5 minutes until soft, remove from the pot
  • Add another splash of oil
  • Pat dry steak & rub all sides with taco seasoning
  • Sear the steak on both sides for about 3 minutes until a golden crust forms
  • Turn off the heat, remove steak and add the broth
  • Using a rubber or wooden spatula scrape the bottom to ensure nothing is sticking
  • Return the steak and the onions
  • Cover with lid and place into the oven for 3 hours
  • Remove from pot & shred, if it doesn't easily shred, bake for another 30 minutes, return beef back into the sauce and mix well
  • Assemble bowls with all the toppings
  • Store beef in the fridge for up to 4 days

Recipe Tips

  • I have also made this recipe a few times without the diced onion when I didn't have one. So you can omit if you'd like.
  • You can cook the flank steak in your slow cooker / crock pot by adding the steak, diced onion, broth and taco seasoning into your crockpot. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the steak is fork-tender.
  • You can serve with tortilla shells and have tacos too! 

 

slow cooked flank steak burrito bowls

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Calories 565

Ingredients

For the steak

  • 2 lb flank steak
  • 1 packet of taco seasoning
  • 2 cups beef broth or bone broth
  • 1 medium onion diced

For the burrito bowls

  • Cooked rice
  • Can of black beans
  • Shredded cheese
  • Shredded lettuce
  • Greek yogurt
  • Salsa

Instructions

  • Preheat oven to 325
  • In an oven safe pot heat oil over medium heat
  • Add onion and cook for 5 minutes until soft, remove from the pot
  • Add another splash of oil
  • Pat dry steak & rub all sides with taco seasoning
  • Sear the steak on both sides for about 3 minutes until a golden crust forms
  • Turn off the heat, remove steak and add the broth
  • Using a rubber or wooden spatula scrape the bottom to ensure nothing is sticking
  • Return the steak and the onions
  • Cover with lid and place into the oven for 3 hours
  • Remove from pot & shred, if it doesn't easily shred, bake for another 30 minutes, return beef back into the sauce and mix well
  • Assemble bowls with all the toppings
  • Store beef in the fridge for up to 4 days

Notes

  • I have also made this recipe a few times without the diced onion when I didn't have one. So you can omit if you'd like.
  • You can cook the flank steak in your slow cooker / crock pot by adding the steak, diced onion, broth and taco seasoning into your crockpot. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the steak is fork-tender.
  • You can serve with tortilla shells and have tacos too! 

Nutrition

Calories: 565kcalCarbohydrates: 42gProtein: 50gFat: 22gFiber: 9g

1 Review

  1. Marika
    Marika on February 5, 2026 at 3:17 pm

    5 stars
    These were delicious and so easy to put together. The meat was amazing, it just fell apart.

    Reply

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Meet Ivanka

Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.

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