Easy Slow Cooker Steak Fajitas for Weeknight Dinners Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are fresh and properly cleaned. Slice the flank steak into thin, uniform strips, making sure to cut against the grain to maximize tenderness. Similarly, slice your bell peppers and onions into consistent strips.

Have your slow cooker clean and ready on a level, heat-safe surface near an outlet. Measure out the beef broth and have your seasoning packet ready to go. Preparing everything in advance makes the assembly process fast and efficient, allowing you to get the meal started in just a few minutes.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker ingredients
   Place the sliced flank steak strips into the bottom of the slow cooker. Add the sliced bell peppers and onions on top of the meat in an even layer to ensure they cook through properly during the slow cooking process.
   Look for Ingredients are layered evenly in the slow cooker.
   Tip Slice the peppers and onions into uniform strips so they cook at the same rate as the meat.

At this stage, the slow cooker contains the raw steak, peppers, and onions. The ingredients should be arranged in an even layer to ensure proper heat distribution. The setup should look clean and organized, with the vegetables sitting comfortably on top of the meat. Ensure that the power cord is clear of any water or heat sources before you plug it in and set the cooking cycle to begin.

Seasoning and braising

2. 2Season and add liquid
   Sprinkle the entire packet of fajita seasoning over the peppers and onions. Pour the beef broth carefully over the mixture to help create a savory cooking liquid that will keep the steak tender and flavorful.
   Look for Seasoning is distributed and broth is added.
   Tip Pour the broth slowly around the edges to avoid washing the seasoning off the top of the vegetables.

Once the seasoning and broth are added, the slow cooker is ready to begin the braising process. The seasoning should be evenly distributed over the vegetables and meat.

The broth should be visible at the bottom of the cooker, just enough to moisten the ingredients without completely submerging them. This liquid will eventually combine with the juices released by the steak and vegetables to create a rich, flavorful sauce.

Final cooking and resting

3. 3Slow cook and serve
   Cover and cook on low for 4 to 6 hours. Once the steak reaches an internal temperature of at least 145°F (63°C), remove the meat and vegetables from the cooker. Let the steak rest for at least 3 minutes before serving to ensure maximum tenderness.
   Look for Meat is tender and reaches internal temperature.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the steak is cooked safely while remaining juicy.

After the cooking cycle, the steak should be tender and the vegetables fully softened. The kitchen will smell fragrant and savory. Before serving, the meat should be allowed to rest for at least 3 minutes, which allows the juices to redistribute throughout the fibers, resulting in a much more succulent and enjoyable texture. Check the temperature one final time to ensure it remains at the safe 145°F (63°C) threshold.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking and excess moisture that turns the vegetables into mush. Ensure there is enough space for heat to circulate.

Another error is failing to slice the steak against the grain, which will result in tough, chewy pieces regardless of how long it cooks. Avoid lifting the lid repeatedly during the cooking process, as this releases heat and moisture, significantly increasing the time required for the dish to reach the proper temperature.

How to tell it’s done

The steak is done when it is tender enough to be easily pierced with a fork and has reached an internal temperature of at least 145°F (63°C). The peppers and onions should be soft and translucent, having absorbed the savory juices from the broth and seasoning.

If you prefer a firmer texture, you can reduce the cooking time slightly, but ensure the meat is fully cooked. Always use a meat thermometer to check the thickest part of the steak to guarantee safety and the best possible texture.

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