Slow-Cooker Cheesy Philly-Tex-Mex Steak & Jalapeño Fajitas Step-by-step instructions

Before you start

Before starting, slice the ribeye into thin strips, about 1/4-inch thick. Slice the green bell peppers and jalapeños, and dice the onion. Measure out the fajita seasoning and have the white queso ready.

If using a block of Monterey Jack, shred it now. Set out the serving ingredients: warm the tortillas, slice the avocado, chop the cilantro, and cut the lime into wedges.

Instructions

Layer and Melt

1. 1Layer the Ingredients
   Place the sliced ribeye steak in an even layer at the bottom of a 6-quart slow cooker. Scatter the sliced green bell peppers, sliced jalapeños, and diced onion over the top. Sprinkle the fajita seasoning evenly over the vegetables and meat.
   Look for The meat and vegetables are layered in the slow cooker, with seasoning visible on top.
   Tip For easier slicing, freeze the ribeye for 15 minutes before cutting into thin strips.
2. 2Add the Queso
   Pour the white queso evenly over the meat and vegetables. Use a spatula to spread it gently, ensuring the top is mostly covered. The queso will melt and create a rich sauce as it cooks.
   Look for The queso forms a thick, creamy layer over the steak and peppers.
   Tip If the queso is very thick, warm it slightly before adding to make spreading easier.

After layering the steak, peppers, onions, and seasoning, you’ll see a colorful mix with the queso spread over the top.

As the slow cooker heats, the queso begins to melt and the juices from the meat and vegetables start to release, creating a moist environment. The aroma of fajita seasoning and peppers will fill the kitchen.

Slow-Cook and Tenderize

3. 3Slow-Cook on Low
   Cover the slow cooker with the lid and cook on LOW for 4 hours, until the ribeye is tender and the cheese sauce is bubbling. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for After 4 hours, the sauce is bubbling around the edges and the meat is fork-tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce seems thin, leave the lid off for the last 15 minutes to let it reduce slightly.
4. 4Stir in the Monterey Jack
   Once the steak is cooked through and tender, sprinkle the shredded Monterey Jack cheese over the top. Stir gently to incorporate it into the sauce. The cheese will melt quickly, creating a creamy, stretchy texture.
   Look for The Monterey Jack melts into the sauce, turning it glossy and smooth.
   Tip Stir gently to avoid breaking up the steak strips too much.

After 4 hours on low, the sauce is bubbling and the steak is visibly tender. The cheese sauce has turned a uniform pale yellow, and the peppers have softened. The meat should easily pull apart with a fork. The kitchen smells richly of slow-cooked beef and warm spices.

Finish and Serve

5. 5Warm the Tortillas
   Wrap the flour tortillas in a damp paper towel and microwave for 30 seconds, or heat them in a dry skillet over medium heat until warm and pliable. Keep them covered in a clean kitchen towel until serving.
   Look for Tortillas are warm, soft, and slightly pliable.
   Tip Warming tortillas makes them easier to fold without cracking.
6. 6Assemble and Serve
   Load the warm tortillas with the cheesy steak fajita mixture. Top with sliced avocado, a drizzle of crema, and a sprinkle of chopped cilantro. Serve with lime wedges on the side for squeezing over the top.
   Look for Each tortilla is filled with tender steak, peppers, and a generous amount of melted cheese sauce.
   Tip For a lighter touch, serve the fajitas as a bowl with rice or lettuce instead of tortillas.

Once the Monterey Jack is stirred in, the sauce becomes glossy and extra creamy. The tortillas are warm and pliable, ready to be filled. When you load the tortillas, the cheese sauce drapes over the steak and peppers, and the toppings add fresh color and brightness. The finished fajitas look vibrant and appetizing.

Common mistakes

Avoid lifting the lid during the first few hours of cooking; this releases heat and extends the cooking time. Do not overcook the steak, as it can become dry even in a slow cooker.

If the sauce appears too thin, leave the lid off for the last 15 minutes to allow it to thicken. Be careful not to stir too vigorously, which can break up the steak into small pieces.

How to tell it’s done

The steak is done when it is fork-tender and has reached an internal temperature of 145°F (63°C) for medium-rare, or higher if desired. The sauce should be bubbling around the edges and the cheese fully melted.

The peppers and onions should be soft but still hold their shape. To test, pierce a piece of steak with a fork; it should shred easily.

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