Description
This cozy take on fajitas transforms the sizzling restaurant favorite into a slow-cooker meal that delivers big flavor with minimal hands-on time.
Ingredients
Scale
- 2 pounds flank steak or sirloin, thinly sliced against the grain
- 3 large bell peppers (red, yellow, orange), cored and thinly sliced into strips
- 1 large yellow onion, halved and thinly sliced
- 4–5 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper, freshly ground
- ¼ teaspoon cayenne pepper (optional)
- ½ cup chicken broth or vegetable broth
- 1 lime, juiced
- 12–16 small flour or corn tortillas (for serving)
- Sour cream or Greek yogurt (for serving)
- Shredded Monterey Jack or cheddar cheese (for serving)
- Fresh salsa or pico de gallo (for serving)
- Guacamole or sliced avocado (for serving)
- Fresh cilantro, chopped (for serving)
- Jalapeño slices (fresh or pickled, for serving)
Instructions
- Trim any excess fat from the flank steak or sirloin. Slice against the grain into strips, about ½ to 1 inch thick and 2–3 inches long. Pat dry with paper towels.
- Core three large bell peppers and slice them into thin strips, roughly ¼ to ½ inch wide. Halve one large yellow onion, peel, and slice thinly into half-moon shapes. Peel and finely mince 4–5 cloves of fresh garlic.
- In a small bowl, combine the chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, sea salt, black pepper, and cayenne pepper. Mix thoroughly.
- Place sliced onions and minced garlic at the bottom of the slow cooker. Lay beef strips over them, then distribute the sliced bell peppers evenly over the beef.
- Sprinkle the seasoning blend generously over the ingredients. Pour the broth over all.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the beef is tender.
- At the end of cooking, squeeze the lime juice over the mixture and stir gently.
- Warm tortillas using your preferred method. Serve the beef mixture alongside desired toppings.
Notes
Store cooled fajita mixture in airtight containers for 3–4 days in the fridge or freeze for up to 3 months. Reheat gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: fajitas, crockpot, slow cooker, Mexican, beef