Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Pepper Jack Enchilada Skirt Steak Tips, FAQ & printable recipe

Name: Slow-Cooker Pepper Jack Enchilada Skirt Steak
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican-inspired
Ingredients: 2 lb skirt steak, sliced into strips; 1 1/2 cups red enchilada sauce; 1 can (15 oz) pinto beans, drained and rinsed; 1 cup queso blanco dip; 1 cup shredded pepper jack cheese

By Clara Weller · Oct 29, 2026

Bubbling Crockpot of pepper jack red enchilada skirt steak with melted cheese and sauce

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the most tender skirt steak, slice it thinly against the grain before cooking. This shortens the muscle fibers, making it easier to chew. If you have time, sear the steak strips in a hot skillet with a little oil before adding them to the slow cooker.

This adds a deep, caramelized flavor that enhances the dish. You can also add a pinch of smoked paprika or cumin to the sauce for extra smokiness.

To control the spice level, choose a mild or medium red enchilada sauce and use a milder pepper jack cheese. For a spicier kick, add chopped jalapeños or a dash of hot sauce. If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 15 minutes of cooking. Let it sit uncovered for a few minutes to thicken.

Variations

Chicken Version: Swap the skirt steak for boneless, skinless chicken thighs or breasts. Cook on low for 4-5 hours, or until the chicken reaches 165°F (74°C). Shred the chicken and serve the same way.
Veggie Bean Mix: Replace the steak with an extra can of pinto beans and a cup of frozen corn. Cook on low for 3-4 hours, then top with cheese and serve. This is a hearty vegetarian option.
Spicy Chorizo: Use fresh Mexican chorizo instead of skirt steak. Brown the chorizo in a skillet, drain excess fat, then add to the slow cooker with the sauce and beans. Cook on low for 4 hours.
Creamy Green Enchilada: Use green enchilada sauce instead of red, and add a can of diced green chilies. The flavor is milder and tangier, perfect for those who prefer a less spicy dish.

Storage and make-ahead

Fridge: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed.
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 and bubbly. Add a little water or broth if the sauce has thickened too much.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight, making it even more delicious the next day. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce has thickened too much. The dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate overnight. In the morning, simply place the insert in the slow cooker and cook as directed. This is a great time-saver for busy mornings.

If you do this, you may need to add 30 minutes to the cooking time because the ingredients start cold. Alternatively, cook the dish completely, let it cool, and refrigerate or freeze for later.

Serving ideas

This hearty dish is incredibly versatile. Serve it over crispy tortilla chips for a loaded nacho-style meal, or spoon it into warm flour or corn tortillas for tacos. It also pairs beautifully with Mexican rice and refried beans on the side.

For a lighter option, serve it over a bed of lettuce with avocado, tomato, and a squeeze of lime. The rich, cheesy sauce works well as a topping for baked potatoes or even as a filling for burritos.

For a complete feast, set out small bowls of sour cream, pickled jalapeños, diced onions, fresh cilantro, and lime wedges so everyone can customize their plate. The dish is satisfying on its own, but the extra toppings add brightness and texture.

If serving a crowd, keep the slow cooker on the 'warm' setting and let guests serve themselves. This is a guaranteed hit at parties, game-day gatherings, or casual family dinners.

Frequently asked questions

Can this recipe be made on the stovetop?

Yes, you can make this in a Dutch oven or large pot. Brown the steak strips in a little oil, then add the sauce and beans. Cover and simmer on low heat for 1 1/2 to 2 hours, or until the meat is tender. Stir in the cheeses at the end and let them melt before serving.

What if the sauce is too thin?

If the sauce is too thin after cooking, remove the lid and cook on high for an additional 20-30 minutes to allow some liquid to evaporate. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker. Let it cook for another 10 minutes to thicken.

Can this be made ahead and frozen?

Absolutely. Cook the recipe as directed, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until hot and bubbly.

Is skirt steak the best cut for this dish?

Skirt steak is ideal because it becomes very tender with slow cooking. Flank steak or sirloin, sliced thin, also work well. Avoid using a lean cut like tenderloin, as it can dry out. The key is to slice against the grain and cook low and slow.

How can you make this dish less spicy?

Choose a mild red enchilada sauce and use a mild pepper jack cheese or substitute Monterey Jack. You can also reduce the amount of pepper jack by half and add more queso blanco. Serve with sour cream or a dollop of Greek yogurt to cool the heat.

Recipe card

Slow-Cooker Pepper Jack Enchilada Skirt Steak

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb skirt steak, sliced into strips
1 1/2 cups red enchilada sauce
1 can (15 oz) pinto beans, drained and rinsed
1 cup queso blanco dip
1 cup shredded pepper jack cheese

Instructions

Place the sliced skirt steak strips into the bottom of the slow cooker, spreading them into an even layer. Pour the red enchilada sauce over the meat, then add the drained pinto beans, distributing them evenly.
Spoon the queso blanco dip over the top of the mixture, then sprinkle the shredded pepper jack cheese evenly over everything. Do not stir.
Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the steak is fork-tender and easily shreds. The internal temperature should reach at least 145°F (63°C) for safety, but cooking longer will make it more tender. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the meat rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute.
Spoon the steak, beans, and cheesy sauce over crispy tortilla chips or warm tortillas. Serve with Mexican rice on the side, if desired.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 32 g
Carbohydrates: 18 g
Fat: 35 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.