Slow Cooker Steak FajitasTender Slow Cooker Steak Fajitas with Colorful Peppers and Zesty Tex-Mex SeasoningIngredients:2 lbs (900 g) flank steak or skirt steak2 tablespoons olive oil3 bell peppers (red, yellow, and green), sliced1 large onion, sliced3 cloves garlic, minced1 (14.5 oz) can diced tomatoes with green chilies, undrained2 tablespoons lime juice1 tablespoon Worcestershire sauce2 teaspoons chili powder2 teaspoons ground cumin1 teaspoon smoked paprika1 teaspoon onion powder1 teaspoon garlic powder1/2 teaspoon dried oregano1/2 teaspoon black pepper1 teaspoon salt8 flour tortillas, warmedFresh cilantro, choppedSour cream, guacamole, shredded cheese, and salsa for servingDirections:Place the sliced onions and bell peppers in the bottom of the slow cooker.In a small bowl, combine the chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, and pepper.Rub the seasoning mixture evenly over both sides of the steak.Lay the seasoned steak on top of the vegetables.Pour the diced tomatoes, lime juice, Worcestershire sauce, and minced garlic over the steak.Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the steak is tender.Remove the steak and shred or slice it thinly against the grain.Return the steak to the slow cooker and stir well to coat it in the flavorful juices.Warm the tortillas before serving.Fill each tortilla with steak, peppers, and onions.Top with cilantro, sour cream, guacamole, shredded cheese, and salsa as desired.Serve immediately with rice, beans, or tortilla chips.Prep Time: 15 minutes | Cooking Time: 6 hours | Total Time: 6 hours 15 minutesKcal: 465 kcal | Servings: 6 servings
