Mouthwatering steak fajitas made easy with your slow cooker! This recipe is perfect for busy weeknights or lazy weekends when you crave something delicious without the fuss. Let’s dive into making these tender, juicy, and flavor-packed fajitas that will have everyone asking for seconds.
Why This Recipe Works
- The slow cooker does all the work, tenderizing the steak to perfection while infusing it with bold flavors.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- Customizable to suit any taste, from the level of spice to the toppings you love.
- Perfect for meal prep, as the flavors only get better the next day.
- Great for feeding a crowd or having leftovers for the week.
Ingredients
- 2 lbs flank steak, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup lime juice
- 1/4 cup beef broth
- 8 flour tortillas
- Optional toppings: sour cream, shredded cheese, avocado, cilantro
Equipment Needed
- Slow cooker
- Knife
- Cutting board
- Measuring spoons and cups
- Mixing bowl
Instructions
Step 1: Prep Your Ingredients
Start by slicing your flank steak into thin strips against the grain to ensure tenderness. Slice your bell peppers and onion into similar-sized strips for even cooking. Mince the garlic finely to distribute its flavor throughout the dish. This prep work is crucial for the best texture and taste in your fajitas.
Step 2: Season the Steak
In a mixing bowl, combine the steak strips with olive oil, chili powder, cumin, paprika, salt, and black pepper. Toss until the steak is evenly coated with the spices. This step is where the magic starts, as the spices begin to penetrate the meat, setting the foundation for a flavorful dish.
Step 3: Layer Ingredients in the Slow Cooker
Place the seasoned steak at the bottom of the slow cooker, followed by the sliced bell peppers and onion. Pour the lime juice and beef broth over the top. The acidity from the lime juice will help tenderize the steak further, while the beef broth adds depth to the flavor.
Step 4: Cook to Perfection
Set your slow cooker to low and cook for 6-8 hours or on high for 3-4 hours. The low and slow method is key to achieving that fall-apart tenderness in the steak. Avoid opening the lid too often to keep the heat and moisture locked in.
Step 5: Serve and Enjoy
Once cooking is complete, warm your flour tortillas and serve the steak and vegetable mixture on top. Add your favorite toppings like sour cream, shredded cheese, avocado, or cilantro for an extra burst of flavor and texture.
Tips and Tricks
For an even more flavorful dish, marinate the steak in the spice mixture overnight before cooking. If you’re short on time, you can cook the fajitas on high for 3-4 hours, but the low and slow method yields the best results. To thicken the sauce, mix a tablespoon of cornstarch with two tablespoons of water and stir it into the slow cooker during the last 30 minutes of cooking. For a smokier flavor, add a teaspoon of smoked paprika to the spice mix. Always let the steak rest for a few minutes after cooking to allow the juices to redistribute, ensuring every bite is juicy and flavorful.
Recipe Variations
- Switch up the protein by using chicken or shrimp instead of steak for a different twist.
- Add more veggies like mushrooms or zucchini for an extra nutrient boost.
- For a spicier version, include jalapeños or a dash of cayenne pepper to the spice mix.
- Make it a fajita bowl by serving over rice or quinoa instead of tortillas.
- For a low-carb option, use lettuce wraps instead of flour tortillas.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, you can use skirt steak or sirloin instead of flank steak. Just keep in mind that cooking times may vary slightly depending on the cut’s thickness and fat content.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth if needed to keep the meat moist.
Can I freeze the cooked fajitas?
Absolutely! Freeze the cooled fajita mixture in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Summary
This slow cooker steak fajita recipe is a game-changer for anyone looking for a delicious, easy-to-make meal that’s packed with flavor. With minimal prep and customizable options, it’s sure to become a staple in your recipe collection.