Best Mertzies Slow Roasted Fajita Steak Recipes

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SLOW-COOKED STEAK FAJITAS



Slow-Cooked Steak Fajitas image

"We enjoy the flavors of Mexican food, so I was glad when I spotted the recipe for the spicy entree," relates Twila Burkholder of Middleburg, Pennsylvania. "I simmer the beef in my slow cooker...and it always comes out nice and tender."

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 6 servings.

Number Of Ingredients 14

1 beef flank steak (1-1/2 pounds)
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 tablespoon minced fresh cilantro
12 flour tortillas (6 inches), warmed
Optional: Sour cream, salsa, fresh cilantro leaves and lime wedges

Steps:

  • Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours. , Add the onion, peppers and cilantro. Cover and cook until meat is tender, 1-2 hours., Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. If desired, serve with sour cream, salsa, cilantro and lime wedges., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 435 calories, Fat 15g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 897mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 28g protein.

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
ΒΌ 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

MERTZIE'S SLOW ROASTED FAJITA STEAK



Mertzie's Slow Roasted Fajita Steak image

This is a recipe I thought up a few months ago & wrote down. Finally made it tonight, and it is very delicious! Tons of flavors throughout every bite! Takes a few steps, but really is easy. Would be a fun meal for company.

Provided by Michelle Koletar/Mertz @Mertzie

Categories     Beef

Number Of Ingredients 10

3-4 pound(s) steak (i used london broil round)
1 bottle(s) bud light lime
1 can(s) 14 oz. rotel diced tomatoes w/ lime & cilantro
- cumin; chili powder; cayenne pepper; chipotle pepper powder, ancho chili powder
dash(es) hot sauce
1-2 large onions
2 - red peppers
- lettuce, cukes, fresh parsley or cilantro
- cumin vinaigrette (recipe follows)
- rice, black beans, corn, chick peas, shredded cheese, tomatoes, etc.

Steps:

  • Tenderize & marinate the steak in Bud Light Lime overnight or all day in the fridge. Remove and get to room temp before cooking.
  • I rubbed worcestershire sauce on one side of the steak generously. Then, I rubbed all the steak generously with cumin, Ancho chili powder, chili powder, and not as much cayenne pepper.
  • Place in crockpot and add the Rotel tomatoes. I added about 1 cup of tomato puree, also. Add a splash of the hot sauce. Cook until beef is tender. (I like it falling apart).
  • Add sliced onions & red peppers to the crock about an hour before removing the beef. (Or sautee them separately. I like the veggies still crisp).
  • Chop the lettuce, cuke & cilantro or parsley. Toss with cumin vinaigrette: 2 TBS of canola or olive oil; 1 TBS red wine vinegar; about 1 tsp cumin; a little cilantro; a splash of honey. Mix well. Pour over lettuce combo and toss to evenly distribute.
  • As you can see from the pic, I served the meat, onions & peppers & juices, and then let everyone put their own toppings on, and had tortillas on the side. I also mixed some ranch with Mexican seasonings and served alongside w/ homemade guacamole, salsa, & sour cream.
  • Enjoy! These would be great rolled in fajitas instead of a salad, as well.

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