Slow-Cooker Skirt Steak Fajita Dip with Oaxaca Cheese Step-by-step instructions

Before you start

Before starting, cut the skirt steak into 2-inch strips. If the strips are very long, cut them in half crosswise. Drain the pickled jalapeños and pat them dry to remove excess brine.

Shred the cheeses if you bought them in blocks. Have a 6-quart slow cooker ready. No other prep is needed, and there is no need to brown the meat first—the slow cooker will handle it all.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the skirt steak strips in the bottom of a 6-quart slow cooker. Pour the fire-roasted diced tomatoes with green chiles over the meat, then scatter the sliced pickled jalapeños evenly on top.
   Look for The meat is covered with tomatoes and jalapeños.
   Tip For extra heat, do not drain the jalapeños; for milder, remove seeds.
2. 2Top with Cheese
   Sprinkle the shredded Oaxaca cheese and the Mexican four-cheese blend over the top, covering the meat and tomatoes completely.
   Look for The cheese forms a thick, even layer.
   Tip Use freshly shredded cheese for the best melt.

At the end of this phase, the slow cooker contains a neat layering: raw steak strips on the bottom, followed by tomatoes and jalapeños, and a thick blanket of shredded cheese on top.

The cheese covers the entire surface, creating a barrier that will melt and bubble during cooking. Everything is ready to cook—no stirring needed.

Slow Cook

3. 3Slow Cook
   Cover the slow cooker and cook on LOW for 6 to 8 hours, until the steak is fork-tender and the cheese is bubbly and melted. Do not stir during cooking. Let it rest for 3 minutes before slicing.
   Look for The edges are bubbling and the cheese is fully melted.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid—it releases heat.

After 6 to 8 hours on low, the slow cooker is filled with a bubbling, fragrant mixture. The cheese has melted into a golden, blistered blanket, and the juices are simmering around the edges. The aroma is rich and savory with a hint of jalapeño heat. The steak is tender enough to pull apart with a fork.

Rest and Serve

4. 4Rest and Serve
   Turn off the slow cooker and let the dish rest for 5 minutes. Serve the steak and cheese mixture over steamed rice, with tortilla chips, or in warm tortillas.
   Look for The cheese is slightly set but still creamy.
   Tip Letting it rest allows the juices to redistribute.

After resting, the dish is ready to serve. The cheese is slightly set but still creamy and stretchy. The steak strips are coated in a glossy, spicy sauce. Serve immediately over rice, with tortilla chips, or in tortillas. The texture is indulgent and satisfying, with a perfect balance of meat, cheese, and tangy heat.

Common mistakes

One common mistake is lifting the lid during cooking, which lets heat escape and extends the cooking time. Another is using pre-shredded cheese, which may not melt as smoothly.

Avoid over-stirring, as that can break up the steak and make the dish mushy. Also, be careful not to overcook—while slow cookers are forgiving, too long can make the meat dry.

How to tell it’s done

The dish is done when the steak is fork-tender and easily pulls apart. The cheese should be completely melted and bubbly around the edges.

To check the temperature, insert an instant-read thermometer into the thickest piece of steak; it should read at least 145°F (63°C). Let the dish rest for 5 minutes before serving to allow the juices to settle.

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