Slow Cooker Steak Fajitas
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These slow cooker steak fajitas are made with tender chuck steak, capsicum, red onion, salsa and Mexican seasoning. The saucy fajita filling reheats and freezes well for meal prep but is just as useful for an easy family dinner served with tortillas or rice.Note - ingredients can be approximate
Equipment
Ingredients
- 1 kg chuck steak, see note 1
- 3 capsicum / bell peppers
- 2 red onions
- 3 tablespoon Mexican seasoning, see note 2
- 1 cup salsa, mild recommended, see note 3
- 1 lime, juice and zest. approx.1tbsp zest, 1.5tbsp juice
- Salt and pepper, to taste
Serve with:
- 2 ½ cups rice, yields approx.8 cups cooked, see "serve with" note for other serving suggestions
Instructions
Preparing
- Slice the 3 capsicum / bell peppers and 2 red onions. Zest and juice the 1 lime, keeping the approx. 1 tablespoon zest and 1.5 tablespoon juice separate
- Season the 1 kg chuck steak with Salt and pepper on both sides. Slice into thin strips
Cooking
- Heat a searing slow cooker and sear the chuck steak for approximately 3 minutes, turning to brown the outside. If your slow cooker doesn't have a searing function, use a frying pan over high heat for approximately 1 minute per side, then transfer the beef to the slow cooker. You're only browning the surface here, not cooking the steak through.
- Add the capsicum, red onions, 3 tbsp Mexican seasoning, 1 cup salsa, lime zest to the slow cooker. Mix well so the beef and vegetables are evenly coated in the salsa and seasoning.
- Cover and cook on HIGH for approximately 5 hours or LOW for approximately 7 hours. The chuck steak is ready when it is very tender and separates easily when pressed or pulled apart with two forks.Note - The fajita mixture may look quite saucy when first cooked because the beef and vegetables release moisture. For a thicker filling, remove the lid for the final 30 minutes of cooking to allow some of the liquid to evaporate.
- If serving or storing with 2 ½ cups rice, prepare it according to packet instructions or you can follow my tips and tricks.
- Add the lime juice once cooking is complete, then taste and adjust with additional salt, pepper or Mexican seasoning if needed. Add the lime before adding extra seasoning, as the acidity can lift flavours that have mellowed during slow cooking.
- Serve on top of the rice or on tortillas, in burritos or even on top of pasta.
Notes
Note 1 - chuck steak
Chuck steak is better suited to long slow cooking than quick-cooking cuts such as skirt steak, becoming tender and easy to pull apart without the higher price tag.
Note 2 - Mexican seasoning
Homemade Mexican seasoning lets you adjust the individual spices to your preferences, but a good-quality store-bought blend works too; slow cooking can mellow spices, so avoid starting with an overly mild blend.
Note 3 - salsa
Mild salsa keeps the heat family-friendly, but medium or hot salsa can be used depending on your spice tolerance; the heat will generally soften slightly during slow cooking which is why I recommend a medium.
Serve with
The 2 ½ cups rice yields approximately 8 cups cooked so make as little or as much as you like. You can also serve the steak fajitas with tortillas, tacos, burritos, nachos or other fajita-style sides.
Storage
Store cooled slow cooker steak fajitas in an airtight container in the fridge for up to 3–4 days, preferably keeping rice and fresh toppings separate.
Reheating
Microwave in 1-minute intervals until steaming hot, usually around 2 minutes, or reheat on the stovetop over medium heat for approximately 5 minutes.
Freezing
Freeze the fajita mixture separately from rice and tortillas for up to 3 months for best quality, then defrost before reheating until steaming hot throughout.
Nutrition
Calories: 517kcalCarbohydrates: 55gProtein: 29gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 85mgSodium: 380mgPotassium: 721mgFiber: 3gSugar: 5gVitamin A: 1665IUVitamin C: 63mgCalcium: 55mgIron: 4mg
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