Slow Cooked Steak Fajitas -- The Recipe That Feeds a Movement

Brayden is two hundred and forty-three weeks old. Eden is one year and forty-nine weeks. The slow-cooked steak fajitas are small flank-steak fajitas cooked low-and-slow in the small slow-cooker with peppers, onions, and a small lime-and-cumin marinade.

Sunday I made the fajitas.

The Sapulpa-Elementary cooking-class continues. The small Wednesday-afternoon rhythm has settled. The small kids are progressing through the small twelve-week curriculum. Tracy Patton has been the small partnership-and-support presence the program needed.

The Pantry Rules cookbook companion has been selling at its small steady-trickle pace. The catering-cookbook continues at its small steady-pace too. The small online-store revenue is the small additional-revenue-stream the catering business has built.

The small Sunday-cooking is now the small family-of-four event. Brayden helps. Eden watches from the bouncer (later from the high-chair). Dustin handles the small dishes-and-cleanup. The small kitchen has become the small family-stage. The small role of the small Sunday-cook has shifted from the small individual-creative-act to the small family-orchestration-act.

The small recipe-archive of the blog continues to grow. The small ten-year-anniversary in March 2026 is the small approaching-milestone. The small five-hundredth-post was in October 2025. The small archive is now in its small thousand-post-trajectory.

Slow Cooked Steak Fajitas

Prep Time: 15 minutes | Cook Time: 6–8 hours | Total Time: 6 hours 15 minutes | Servings: 6

Ingredients

• 1 1/2 lbs flank steak or skirt steak
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chiles, undrained
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• 8–10 flour tortillas, for serving
• Optional toppings: sour cream, shredded cheese, fresh cilantro, salsa, sliced avocado

Instructions

1. Season the steak. In a small bowl, combine chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper. Rub the spice mixture evenly over both sides of the steak.
2. Layer the slow cooker. Drizzle olive oil into the bottom of a 6-quart slow cooker. Add the sliced onions and bell peppers, then lay the seasoned steak on top. Scatter the minced garlic over the steak.
3. Add the tomatoes. Pour the can of diced tomatoes with green chiles over everything. Squeeze the lime juice on top.
4. Slow cook. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the steak is tender and easily shreds or slices.
5. Slice and serve. Remove the steak from the slow cooker and slice thinly against the grain, or shred with two forks. Return the meat to the slow cooker and stir to combine with the peppers, onions, and juices.
6. Warm the tortillas. Heat flour tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 30–45 seconds.
7. Assemble and serve. Spoon the steak and pepper mixture into warm tortillas. Top with your choice of sour cream, shredded cheese, cilantro, salsa, or avocado. Serve immediately.

Nutrition (per serving)

Calories: 390 | Protein: 28g | Fat: 14g | Carbs: 36g | Fiber: 3g | Sodium: 620mg