Beef Fajitas

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Jenna’s Beef Tips

I (Jenna) had experimented recently, changing up some recipes, and utilizing the ingredients I had on hand when I came up with this beef tip recipe. My husband...

Temp Low

Nothing screams Cinco De Mayo more than fajitas and a good margarita! Let the slow cooker do the cooking while you are relaxing and enjoying the day with friends and family!

Ingredients

  • 2 pounds skirt steak or thin steak of choice, cut into strips
  • 1/2 cup fresh lime juice
  • 5 tablespoons minced garlic
  • 1 tablespoon fajita marinade (we used the one with liquid smoke)
  • 2 tablespoons cumin
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  • 1 red onion, thinly sliced
  • 1 yellow onion, thinly sliced
  • 3 assorted color bell peppers, thinly sliced
  • tortillas for serving

Directions

  1. Step One

    Add the steak to a large baggy.

  2. Step Two

    Add garlic, marinade, lime juice, cumin, and salt & pepper to taste.

  3. Step Three

    Close baggy and mix spices into the meat.

  4. Step Four

    Add onion and bell pepper to the baggy of meat.

  5. Step Five

    Add garlic & chili powders, and seal the baggy.

  6. Step Six

    Mix well again.

  7. Step Seven

    Refrigerate for 12-24 hours.

  8. Step Eight

    Place baggy ingredients into the slow cooker.

  9. Step Nine

    Cover and cook on LOW for 6-8 hours.

  10. Step Ten

    Serve with your favorite fajita toppings!

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