Creamy Crockpot Steak Fajita Queso Pasta Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and ready for use. Slice the flank steak into uniform strips to ensure even cooking, and prepare the bell peppers and red onion by cutting them into consistent, bite-sized slices.

If you have not already prepared the penne pasta, boil it in a large pot of salted water until al dente, drain it, and set it aside. Having all your ingredients prepped and measured makes the assembly process fast and efficient.

Instructions

Layering and Initial Cooking

1. 1Layering the ingredients
   Place the flank steak strips, sliced bell peppers, and sliced red onion into the slow cooker. Sprinkle the fajita seasoning over the ingredients, then add the Rotel tomatoes and beef broth. Ensure the steak is evenly distributed among the vegetables for consistent cooking.
   Look for The slow cooker should be filled with layers of beef and aromatic vegetables.
   Tip Do not stir the ingredients at this stage to allow the flavors to meld properly during the slow cooking process.

The ingredients are properly layered in the slow cooker with the steak at the bottom and vegetables on top. The beef broth and seasonings are added to provide the base for the braising liquid. Everything is set to cook on low, ensuring the flavors begin to meld as the heat slowly increases.

Slow Braising the Steak

2. 2Slow cooking the meat
   Cover the slow cooker with the lid and set it to cook on LOW for 3.5 hours. During this time, the steak will braise in the flavorful broth, becoming tender and infused with the fajita spices. Ensure the steak reaches an internal temperature of at least 145°F (63°C) and let the meat rest for at least 3 minutes before proceeding.
   Look for The steak reaches an internal temperature of at least 145°F (63°C) and is fork-tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep the lid closed to prevent heat loss and ensure the meat cooks evenly within the specified timeframe.

The steak is now fork-tender and perfectly infused with the fajita spices. The vegetables have softened, and the liquid has reduced into a flavorful base.

The kitchen smells like a classic steakhouse, and the meat has reached a safe internal temperature of 145°F (63°C) while maintaining its juicy texture.

Melting the Queso and Serving

3. 3Creating the queso sauce and serving
   Once the steak is tender, stir in the cream cheese and shredded Pepper Jack until the sauce is smooth and creamy. Fold in the cooked penne pasta and heat until warmed through. Serve immediately, topped with fresh pico de gallo, sliced jalapeños, and chopped cilantro for a vibrant finish.
   Look for The cheese is fully melted, creating a thick, glossy sauce that coats the penne and steak.
   Tip If the sauce is too thick, add a small splash of warm beef broth to achieve the desired creamy consistency.

The cream cheese and Pepper Jack have been stirred in, creating a rich, creamy sauce that binds the pasta and steak together. The final dish is vibrant, with the fresh garnishes adding a pop of color and brightness. The pasta is perfectly coated, and the entire meal is ready for immediate serving.

Common mistakes

A common mistake is overcrowding the slow cooker or stirring the ingredients too early, which can disrupt the layering and prevent the flavors from developing correctly.

Another error is overcooking the pasta before adding it to the slow cooker; make sure it remains al dente so it doesn't become mushy when combined with the hot sauce. Finally, avoid using high heat, as this can make the steak tough and cause the cheese sauce to split instead of becoming velvety.

How to tell it’s done

The steak is ready when it is tender enough to be easily pierced with a fork. It should reach an internal temperature of 145°F (63°C) to ensure it is cooked through while remaining succulent.

Let the steak rest for at least 3 minutes before serving to allow the juices to redistribute, ensuring the most flavorful result. The sauce should be thick, smooth, and fully melted, coating the pasta and steak evenly without any signs of separation.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest