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Slow-Cooked Steak Fajitas Recipe
Slow-Cooked Steak Fajitas Recipe photo by Taste of Home

Slow-Cooked Steak Fajitas Recipe

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"We enjoy the flavors of Mexican food, so I was glad when I spotted the recipe for the spicy entree," relates Twila Burkholder of Middleburg, Pennsylvania. "I simmer the beef in my slow cooker...and it always comes out nice and tender."
TOTAL TIME: Prep: 10 min. Cook: 8-1/2 hours
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 8-1/2 hours
MAKES: 12 servings


  • 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
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 12 flour tortillas (6 inches), wamed
  • 3/4 cup fat-free sour cream
  • 3/4 cup salsa

Nutritional Facts

1 fajita equals 273 calories, 11 g fat (3 g saturated fat), 23 mg cholesterol, 494 mg sodium, 35 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat 1 vegetable


  1. 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.
  2. Add the onion, peppers and cilantro. Cover and cook 1-2 hours longer or until meat is tender.
  3. Combine cornstarch and water until smooth; gradually stir into the slow cooker. Cover and cook on high for 30 minutes or until slightly thickened.
  4. 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. Serve with sour cream and salsa. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Slow-Cooked Steak Fajitas in Light & Tasty April/May 2002, p16

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Aug. 13, 2012

"This was perfect for our camping trip, the meat was so tender, everyone loved it. A Keeper!"

Reviewed Jan. 27, 2011

"It was great, but all the recipes I try from any of your books are great. Karen"

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