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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
  • Total Time
    Prep: 10 min. Cook: 8 hours
  • Makes
    8 servings

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

Directions

  • Place the first 5 ingredients in a 5-qt. slow cooker. Pour beer over top. Cook, covered, on low until meat is tender, 6-8 hours.
  • Remove beef from slow cooker. Strain vegetable mixture; return vegetables to slow cooker. (Discard cooking juices or save for another use.) Shred beef with 2 forks; add to vegetables and heat through. Serve in tortillas with pico de gallo and cilantro.

Test Kitchen tips
  • Keep the pepper slices on the thick side. If cut too thin, they break down more during the long cook time.
  • We love adding fresh toppings to slow-cooked dishes. They add color, texture and bright flavor. That’s why we used pico de gallo instead of salsa.
  • Nutrition Facts
    1 serving: 361 calories, 12g fat (4g saturated fat), 54mg cholesterol, 668mg sodium, 34g carbohydrate (2g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 2 starch, 3 lean meat.

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