Cheddar Salsa Verde Skirt Steak Crockpot Fajitas Tips, FAQ & printable recipe

Tips for success

For the most tender beef, slice the skirt steak against the grain into thin strips. This shortens the muscle fibers, making each bite easier to chew.

If you have time, marinate the steak in a little lime juice and salt for 30 minutes before adding to the slow cooker, but it's not necessary. The slow cooking will tenderize the meat on its own.

To make the sauce extra creamy, use full-fat cream cheese and freshly shredded cheddar. Avoid low-fat versions, as they can become grainy. If you prefer a thicker sauce, leave the lid off for the last 30 minutes of cooking to let some liquid evaporate. For a thinner sauce, add a splash of chicken broth or water before serving.

Variations

• Spicy Chipotle Version: Add 1-2 chipotle peppers in adobo sauce, minced, along with the salsa verde. This adds a smoky, spicy depth that pairs well with the creamy cheese. Adjust the amount to your heat preference.
• Chicken Swap: Replace the skirt steak with 2 pounds of boneless, skinless chicken thighs. Cook on low for 4-5 hours until the chicken is tender and easily shreds. Ensure it reaches 165°F (74°C) before serving.
• Veggie Boost: Add sliced bell peppers and onions to the slow cooker along with the beef. They will soften and sweeten as they cook, adding extra texture and flavor to the dish.
• Taco Filling: Instead of serving over rice, use the beef and sauce as a filling for warm tortillas. Top with shredded lettuce, diced tomatoes, and a drizzle of extra sauce for a delicious taco night.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or broth if needed to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of broth or water if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious.

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much. The beef and sauce can also be used as a filling for tacos, burritos, or quesadillas.

This recipe is perfect for making ahead. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

You can also cook the full recipe, cool it completely, and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave. The dish also freezes well for up to 3 months.

Serving ideas

Serve the Cheddar Salsa Verde Skirt Steak over a bed of cilantro-lime rice to soak up the creamy sauce. The rice provides a neutral base that lets the tangy, cheesy flavors shine. For a low-carb option, serve it in lettuce cups or over cauliflower rice. A side of warm tortillas is also great for scooping up the meat and sauce.

Garnish with fresh cilantro, diced avocado, or a squeeze of lime juice to brighten the dish. A dollop of sour cream or Greek yogurt can tone down the heat if desired.

This hearty meal is satisfying on its own, but it also works well as a filling for tacos or nachos. Leftovers can be transformed into a quick lunch by reheating and wrapping in a tortilla.

Frequently asked questions

Recipe card

Cheddar Salsa Verde Skirt Steak Crockpot Fajitas

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb skirt steak, sliced into strips
• 1 1/2 cups tomatillo salsa verde
• 1 cup diced Hatch green chiles
• 8 oz cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• cilantro-lime rice, for serving

Instructions

1. Place the sliced skirt steak strips in the bottom of a 6-quart slow cooker, spreading them into an even layer. The strips should cover the bottom without overlapping too much, so they cook evenly.
2. Pour the tomatillo salsa verde over the beef, then scatter the diced Hatch green chiles evenly on top. Use a spoon to gently nudge the sauce so it flows around the meat, but no need to stir thoroughly.
3. Place the softened cream cheese in the center of the slow cooker, then sprinkle the shredded sharp cheddar over the top. Do not stir; the cheeses will melt and blend during cooking.
4. Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and the sauce is bubbling. The cheese will melt into a creamy sauce as the beef braises. Let it rest for 3 minutes before slicing.
5. Check that the thickest piece of beef registers at least 145°F (63°C) on an instant-read thermometer. Let the beef rest in the sauce for 5 minutes before serving so the juices redistribute.
6. Spoon the cilantro-lime rice onto a plate, then ladle the beef and sauce over the top. Use a slotted spoon to portion the meat, and finish with extra sauce from the Crockpot.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

18 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.