Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Skirt Steak Fajita Dip with Oaxaca Cheese Tips, FAQ & printable recipe

Name: Slow-Cooker Skirt Steak Fajita Dip with Oaxaca Cheese
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican-American
Ingredients: 2 lb beef skirt steak, cut into strips; 1 can (14.5 oz) fire-roasted diced tomatoes with green chiles; 1/2 cup sliced pickled jalapeños, drained; 8 oz Oaxaca cheese, shredded; 1 cup Mexican four-cheese blend, shredded

By Clara Weller · Oct 29, 2026

Slow cooker with bubbling cheese and steak strips

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

Tips for success

For the best flavor, use high-quality fire-roasted tomatoes—they add a smoky depth that regular diced tomatoes lack. If you like extra heat, add a minced chipotle pepper in adobo sauce along with the tomatoes.

For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 30 minutes of cooking.

To make this dish ahead, cook it as directed, then let it cool and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave.

The flavors actually deepen after a day in the fridge. You can also freeze leftovers for up to 3 months—thaw overnight in the refrigerator before reheating.

Variations

Chicken Version: Swap the skirt steak for 2 pounds of boneless, skinless chicken thighs. Cook on low for 4 to 5 hours, until the chicken shreds easily. Shred and serve the same way.
Vegetarian Option: Replace the beef with 2 cans of black beans, drained and rinsed. Cook on low for 2 to 3 hours, until heated through. The cheese and tomatoes make a hearty, satisfying dish.
Extra Spicy: Add 1 minced chipotle pepper in adobo sauce and use hot diced tomatoes with green chiles. Increase the pickled jalapeños to 3/4 cup for a serious kick.
Breakfast Twist: Serve the cheesy steak mixture over scrambled eggs or hash browns for a hearty breakfast. Top with a fried egg for extra indulgence.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over low heat or in the microwave, stirring occasionally, until hot and bubbly. Add a splash of broth if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave, stirring occasionally, until heated through. If the cheese separates, stir in a splash of milk or broth to bring it back together.

This dish is ideal for making ahead. Cook it fully, then let it cool completely before refrigerating. It keeps well for up to 3 days. Reheat on the stovetop or in the microwave. The flavors meld and deepen overnight, making it even more delicious the next day.

Serving ideas

Serve this cheesy steak mixture over steamed Spanish rice for a complete meal, or scoop it up with tortilla chips for a party appetizer.

It also makes excellent tacos—warm corn tortillas, add a generous spoonful, and top with fresh cilantro, diced onion, or a squeeze of lime.

For a low-carb option, serve it in lettuce cups or over cauliflower rice. It also pairs well with refried beans, guacamole, or a simple green salad.

The rich, savory flavors are balanced by the tangy tomatoes and pickled jalapeños, so it’s satisfying on its own or as part of a larger spread.

Frequently asked questions

Can this dish be made ahead of time?

Yes, this dish can be made up to 3 days ahead. Cook it as directed, let it cool completely, and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave. The flavors actually improve after a day in the fridge.

Can this be frozen?

Absolutely. Let the dish cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

What can be used instead of Oaxaca cheese?

Oaxaca cheese is a mild, stringy cheese that melts beautifully. If you can't find it, substitute mozzarella, Monterey Jack, or a Mexican melting cheese like Chihuahua. These will provide a similar stretchy texture and mild flavor.

How spicy is this dish?

The heat level is moderate, thanks to the pickled jalapeños and the green chiles in the tomatoes. For a milder version, use mild diced tomatoes and reduce the jalapeños. For more heat, add a minced fresh jalapeño or a dash of hot sauce before serving.

Can this be cooked on high instead of low?

Yes, you can cook it on high for 3 to 4 hours instead of 6 to 8 hours on low. However, low and slow yields the most tender meat. If using high, check the steak at 3 hours to avoid overcooking.

Recipe card

Slow-Cooker Skirt Steak Fajita Dip with Oaxaca Cheese

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb beef skirt steak, cut into strips
1 can (14.5 oz) fire-roasted diced tomatoes with green chiles
1/2 cup sliced pickled jalapeños, drained
8 oz Oaxaca cheese, shredded
1 cup Mexican four-cheese blend, shredded

Instructions

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.
Sprinkle the shredded Oaxaca cheese and the Mexican four-cheese blend over the top, covering the meat and tomatoes completely.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 420
Protein: 28 g
Carbohydrates: 6 g
Fat: 30 g

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

Next recipe

Slow-cooker skirt steak in creamy tomato-jalapeño sauce with melted cheese

Dinner · 6 h 15 min

Slow-Cooker Monterey Jack Skirt Steak Fajitas

See the recipe → →

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.