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Season the 4 lbs of lean steak (such as flank) generously with salt and pepper.

Heat a large pan over medium-high heat. Sear the seasoned steak pieces until browned on all sides, about 2-3 minutes per side. This step helps lock in flavor.

Transfer the seared steak into a slow cooker.

In a blender, combine 1 cup of Chipotle adobo, 1 1/2 cups of beef broth, 6 garlic cloves, 1 tablespoon of apple cider vinegar, 1 teaspoon of cumin, 1 teaspoon of onion powder, and 1 teaspoon of chili powder. Blend until the mixture is smooth.

Pour the blended sauce over the steak in the slow cooker and mix gently to ensure the meat is well coated.

Cook the steak and sauce mixture on low for 6-7 hours, or on high for 3-4 hours, until the steak is fork-tender.

After cooking, add 250g of reduced fat cheddar cheese to the slow cooker. Cover and allow the cheese to melt into the meat mixture for about 10-15 minutes.

Once the cheese is melted, use two forks to shred the cooked steak directly in the slow cooker, mixing it with the cheesy sauce.

To assemble the protein bowls, place a portion of cooked rice in each bowl. Top the rice generously with the shredded chipotle steak and cheese mixture.

Garnish each bowl with sliced avocado, sliced radishes, and a drizzle of your favorite creamy sauce or dressing.


Season the 4 lbs of lean steak (such as flank) generously with salt and pepper.

Heat a large pan over medium-high heat. Sear the seasoned steak pieces until browned on all sides, about 2-3 minutes per side. This step helps lock in flavor.

Transfer the seared steak into a slow cooker.

In a blender, combine 1 cup of Chipotle adobo, 1 1/2 cups of beef broth, 6 garlic cloves, 1 tablespoon of apple cider vinegar, 1 teaspoon of cumin, 1 teaspoon of onion powder, and 1 teaspoon of chili powder. Blend until the mixture is smooth.

Pour the blended sauce over the steak in the slow cooker and mix gently to ensure the meat is well coated.

Cook the steak and sauce mixture on low for 6-7 hours, or on high for 3-4 hours, until the steak is fork-tender.

After cooking, add 250g of reduced fat cheddar cheese to the slow cooker. Cover and allow the cheese to melt into the meat mixture for about 10-15 minutes.

Once the cheese is melted, use two forks to shred the cooked steak directly in the slow cooker, mixing it with the cheesy sauce.

To assemble the protein bowls, place a portion of cooked rice in each bowl. Top the rice generously with the shredded chipotle steak and cheese mixture.

Garnish each bowl with sliced avocado, sliced radishes, and a drizzle of your favorite creamy sauce or dressing.
