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Slow Cooker Steak Fajitas

Name: Slow Cooker Steak Fajitas
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1 beef flank steak (1-1/2 pounds); 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained; 1 jalapeno pepper, seeded and chopped; 2 garlic cloves, minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon salt; 1 medium onion, sliced; 1 medium green pepper, julienned; 1 medium sweet red pepper, julienned; 1 tablespoon minced fresh cilantro; 12 flour tortillas (6 inches), warmed; Optional: Sour cream, salsa, fresh cilantro leaves and lime wedges

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 8 hours

Makes

6 servings

We enjoy the flavors of Mexican food, so I was glad when I spotted the recipe for this spicy slow cooker steak fajitas. The beef always comes out nice and tender.—Twila Burkholder, Middleburg, Pennsylvania

Slow Cooker Steak Fajitas Recipe photo by Taste of Home

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Ingredients

1 beef flank steak (1-1/2 pounds)
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 tablespoon minced fresh cilantro
12 flour tortillas (6 inches), warmed
Optional: Sour cream, salsa, fresh cilantro leaves and lime wedges

Directions

Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours.
Add the onion, peppers and cilantro. Cover and cook until meat is tender, 1-2 hours.
Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. If desired, serve with sour cream, salsa, cilantro and lime wedges.
Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Slow Cooker Steak Fajitas Tips

How do you store slow cooker steak fajitas?

Store your steak fajitas in an airtight container in your refrigerator for up to 3 days. Reheat in a skillet, stirring over gentle heat until warmed through.

Why is my slow cooker steak fajita meat tough?

If your fajita meat is tough, it’s likely a sign you didn’t let it cook long enough to break down the collagen in the beef. This breakdown is what yields tender, flavorful meat for your fajitas. Learn how to fix tough slow-cooked meat.

What other peppers and ingredients can you add to these slow cooker steak fajitas for additional flavor?

Poblanos, Anaheim, or banana peppers would also be delicious in these fajitas. Grilled or sauteed strips of zucchini, summer squash, eggplant, broccoli, mushrooms, and jicama would also work as flavorful vegetable additions (or substitutions). If you like this recipe, try your hand at other amazing fajita recipes, or try other recipes with flank steak.

Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

2 fajitas: 435 calories, 15g fat (6g saturated fat), 54mg cholesterol, 897mg sodium, 42g carbohydrate (5g sugars, 6g fiber), 28g protein.