Best Melt In Your Mouth Beef Fajitas Recipes

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SLOW COOKER STEAK FAJITAS



Slow Cooker Steak Fajitas image

These slow cooker fajitas will melt in your mouth, the steak always comes out soft and tasty! Serve with sour cream, guacamole, and/or salsa. Sour cream helps if the spice is too strong.

Provided by Miguel Ruiz

Categories     100+ Everyday Cooking Recipes

Time 8h20m

Yield 6

Number Of Ingredients 13

1 (1 1/2-pound) beef flank steak
1 (8 ounce) can chopped tomatoes
1 onion, sliced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon salt
6 large flour tortillas, or as needed
1 cup shredded Mexican cheese blend

Steps:

  • Cut flank steak into 6 equal portions and place in a slow cooker. Add tomatoes, onion, bell peppers, jalapeno pepper, garlic, chili powder, cumin, coriander, and salt.
  • Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours, until steak is fall-apart-tender.
  • Remove steak and shred. Return to slow cooker.
  • Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.

Nutrition Facts : Calories 598.1 calories, Carbohydrate 68.9 g, Cholesterol 51.8 mg, Fat 22.8 g, Fiber 5.8 g, Protein 28.2 g, SaturatedFat 9.6 g, Sodium 1050.1 mg, Sugar 6.1 g

SHEET PAN BEEF FAJITAS



Sheet Pan Beef Fajitas image

Treat your family to fajita night with this simple sheet pan beef fajita recipe. A deliciously seasoned flank steak cooks in the oven alongside onions and bell peppers, and is ready in no time to be served on warm tortillas with your favorite toppings, such as avocado, sour cream, and pico de gallo.

Provided by NicoleMcmom

Time 40m

Yield 6

Number Of Ingredients 11

2 medium bell peppers, sliced
1 medium onion, sliced
1 tablespoon olive oil, divided
1 ½ teaspoons salt, divided
1 teaspoon chili powder, divided
¾ teaspoon garlic powder
¾ teaspoon ground black pepper, divided
½ teaspoon ground cumin, divided
1 (1 1/2-pound) flank steak
2 medium limes, quartered
6 (6 inch) flour tortillas, warmed

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
  • Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
  • Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
  • Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
  • Transfer steak to a cutting board and rest, 5 to 10 minutes.
  • Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 23.1 g, Cholesterol 26.9 mg, Fat 9 g, Fiber 2.9 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 819.6 mg, Sugar 2.8 g

MAMA'S FAB-U-LOUS FAJITAS



Mama's Fab-u-lous Fajitas image

My fajitas are finally perfected, it doesn't get any better than this! Fo' sho'! Serve in tortillas with picante sauce or salsa, sour cream, cilantro, and maybe guacamole.

Provided by mrsderrer

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 10

¼ cup lime juice
¼ cup chopped fresh cilantro
½ jalapeno pepper, seeded and minced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 ½ pounds beef skirt steak, cut across the grain into 1/2-inch strips
1 yellow onion, cut into 1/2-inch strips
3 red bell peppers, cut into 1/2-inch strips
2 teaspoons vegetable oil, divided, or as needed

Steps:

  • Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours.
  • Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade.
  • Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes.
  • Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 4.3 g, Cholesterol 17.8 mg, Fat 7.2 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 20.2 mg, Sugar 2.1 g

SIZZLING STEAK FAJITAS



Sizzling Steak Fajitas image

Tex-Mex perfection for everyone! Fajitas are fun for everyone. Enjoy this Tex-Mex recipe at home--throw a fajita party where your friends and family build their own fajitas and make memories that last. Our fajitas recipe relies on GOYA® Mojo Criollo as a flavorful marinade that delivers juicy, tender meat, and GOYA® Flour Tortillas for a pocket everyone can pick up.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 2h30m

Yield 6

Number Of Ingredients 12

3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
1 ½ cups Goya Mojo Criollo
1 teaspoon Goya Adobo with Pepper, plus more to taste
2 tablespoons Goya Extra Virgin Olive Oil
1 large yellow onion, cut into 1/4-inch strips
2 red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips
1 teaspoon Goya Sazonador Total
1 (18 ounce) package Goya Flour Tortillas, warmed
1 (12 ounce) container Goya Guacamole, thawed
1 (17.6 ounce) jar Goya Salsa Pico de Gallo
1 cup sour cream
1 (8 ounce) jar Goya Salsita (preferred flavor)

Steps:

  • In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
  • Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
  • Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
  • To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

MANGO SALSA STEAK FAJITAS



Mango Salsa Steak Fajitas image

Try these delicious steak tacos with vibrant mango salsa for a real treat!

Provided by Old El Paso

Categories     Trusted Brands: Recipes and Tips     Old El Paso®

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 (1 ounce) package Old El Paso® taco seasoning mix
1 (1 1/4 pound) flank steak, trimmed of excess fat
8 (6 inch) Old El Paso® flour tortillas for soft tacos & fajitas
2 ripe medium mangoes, seed removed, peeled and diced
Juice of 1 medium lime
1 jalapeno chile, seeded, chopped
¼ cup chopped red onion
¼ cup chopped fresh cilantro leaves

Steps:

  • Heat oven to 400 degrees F. Line cookie sheet with foil.
  • In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
  • Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
  • Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 46.5 g, Cholesterol 31.2 mg, Fat 13.9 g, Fiber 3.2 g, Protein 21.6 g, SaturatedFat 3.9 g, Sodium 1067.6 mg, Sugar 13 g

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