Slow-Cooker Flank Steak Fajitas
As a busy teacher, I think it's so nice to come home to a warm meal after a day in the classroom. I'm not the only one who thinks so: These beefy fajitas go fast at potlucks, too. —Mary Holmgren, Mackinaw, Illinois
Ingredients
- 1 beef flank steak (2 pounds), halved crosswise
- 1 medium green pepper, cut into strips
- 1 medium sweet red pepper, cut into strips
- 1 medium onion, halved and sliced
- 1 envelope fajita seasoning mix
- 1/2 cup beer or reduced-sodium beef broth
- 8 flour tortillas (8 inches), warmed
- 1 cup pico de gallo
- Chopped fresh cilantro
