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

Tips for success

For the best flavor, use a good-quality queso blanco that melts smoothly. If your queso is too thick, thin it with a splash of milk before adding.

You can also use a store-bought queso or make your own with white American cheese and green chiles. The pepper jack adds a subtle kick, so adjust the amount to your heat preference.

To make this even easier, you can 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 as directed.

You may need to add 30 minutes to the cooking time if starting from cold. Leftovers are great in tacos, burrito bowls, or over nachos.

Variations

• Chicken Fajita: 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 reaches 165°F (74°C).
• Spicy Kick: Add 1-2 minced jalapeños or a teaspoon of chipotle powder with the peppers for extra heat. You can also use hot pepper jack cheese.
• Veggie-Packed: Add a sliced zucchini or a cup of corn kernels along with the peppers. Cook as directed; the extra vegetables add color and nutrition.
• Low-Carb Bowl: Serve the fajita steak over cauliflower rice or a bed of lettuce instead of tortillas or rice. The cheese sauce makes it satisfying.

Storage and make-ahead

Fridge

Store leftovers in the refrigerator for up to 4 days. Reheat gently with a splash of milk or broth to restore the sauce's creamy texture.

Freezer

Freeze cooled leftovers in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently.

Reheat

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

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen it if needed. The flavors continue to meld, making the leftovers even more delicious.

You can prep the ingredients up to a day ahead: slice the steak, peppers, and onion, and store them in separate containers in the fridge.

Measure the lime juice and have the cheeses ready. When you’re ready to cook, just layer everything in the slow cooker and go. This makes it a true set-and-forget meal.

Serving ideas

Serve the steak and peppers with a generous spoonful of the cheese sauce over warm tortillas, rice, or a bed of crisp lettuce.

Garnish with fresh cilantro, avocado, or a dollop of sour cream if you like, though the dish is delicious on its own. The creamy, spicy sauce pairs beautifully with the tender beef and sweet peppers.

For a fun family-style meal, set out the slow cooker and let everyone build their own fajitas or nachos. Warm tortillas, tortilla chips, and extra lime wedges are all you need to round it out. This dish also works well as a filling for quesadillas or as a topping for baked potatoes.

Frequently asked questions

Recipe card

Slow-Cooker Pepper Jack Fajita Skirt Steak

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb beef skirt steak, cut into strips
• 3 bell peppers (red, yellow, orange), sliced
• 1 large red onion, sliced
• 2 tbsp fresh lime juice
• 1 cup white queso blanco dip, warmed
• 1 cup shredded pepper jack cheese

Instructions

1. Place the skirt steak strips in the bottom of a 6-quart slow cooker. Scatter the sliced bell peppers and red onion over the meat. Drizzle with the fresh lime juice.
2. Pour the warmed queso blanco dip over the meat and vegetables. Sprinkle the shredded pepper jack cheese evenly on top. Do not stir.
3. Cover the slow cooker and cook on low for 6 to 8 hours, until the steak is fork-tender and easily shreds. The cheese sauce will be bubbling and the peppers soft. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker. Let the steak rest for at least 3 minutes before serving. Serve the steak and peppers with the queso sauce over rice or with tortilla chips.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

12 g

Fat

32 g

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