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Slow-Cooked Flank Steak Fajitas with Peppers and Onions

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PREP TIME
25 min
COOKING TIME
240 min
TOTAL TIME
265 min
SERVINGS
6 servings
Tex-Mex
Slow-Cooked Flank Steak Fajitas with Peppers and Onions
Ingredients
  • 1 (1 1/2-pound) beef flank steak
  • 1 (8 ounce) can chopped tomatoes
  • 1 onion, sliced
  • 1 green bell pepper, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 1 jalapeno pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 6 large flour tortillas, or as needed
  • 1 cup shredded Mexican cheese blend
Instructions
1
Insert the flank steak pieces into a slow cooker vessel.
2
Mash together tomatoes, onion, bell peppers, jalapeño pepper, garlic, chili powder, cumin, coriander, and salt in a bowl to create a harmonious blend.
3
Transfer this mixture into the slow cooker alongside the steak pieces.
4
Allow the mixture to simmer for 8 to 10 hours on Low or 4 to 6 hours on High, until the steak becomes tender and easily shreds with a fork.
5
Extract the steak from the slow cooker and use two forks to shred it into bite-sized pieces.
6
Return the shredded steak back into the slow cooker and stir until well combined with the sauce.
7
Serve the warm fajita mixture in individual portions, accompanied by tortillas and shredded cheese, allowing each person to customize their own fajita.