My mom, Terry, makes these chipped steak fajitas all the time.
They’re super easy and taste amazing.
You just put everything in the slow cooker in the morning, and dinner is ready when you get home!
Why This Recipe Is Great
You don’t have to do much work.
The slow cooker does it all!
The beef gets really tender and soaks up all the yummy flavors.
Plus, everyone can make their chipped steak fajitas just the way they like them.
What You Need
For the Fajitas:
- chipped steak from your beef order or pick up a pack at the farm this week
- fajita seasoning (or make your own – see recipe below)
- water or beef broth
- lime or lemon juice
- onion, sliced
- bell peppers (any colors), sliced
Toppings (pick your favorites):
- Tortillas (flour or corn)
- Shredded cheese (my go-to is Clover, Royer Mountain, or Tussey Mountain)
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro
- Lime wedges
- Jalapeños
How to Make It
Put the chipped steak in the slow cooker.
Sprinkle the fajita seasoning all over the meat.
Pour the water around the sides.
Squeeze the lime juice over everything.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
You can add the vegetables to the slow cooker, but they won’t be quite as crisp or caramelized.
Mom prefers to cook the peppers and onions separately on the stove.
When the meat is almost done, cut your onions and peppers into strips.
Heat a little oil in a big pan on the stove.
Fry the onions and peppers until they’re soft and slightly browned on the edges. This takes about 5-7 minutes.
Warm up your tortillas. Fill them with the chipped beef and the fried peppers and onions.
Add your favorite toppings.
Terry’s Best Tips
Don’t skip the lime or lemon juice – It makes everything taste better and helps make the meat extra tender.
Use the juice from the bottom – That liquid in the slow cooker tastes great! Spoon some on your fajitas.
Make extra – This tastes even better the next day. You can store it in the fridge for up to 4 days.
Freeze it – You can freeze leftovers for later. Just warm them up when you want fajitas again!
Other Ways to Eat It
Got leftovers? Try these ideas:
- Put it over rice with beans
- Make quesadillas with cheese
- Make nachos
- Add it to scrambled eggs for breakfast
- Put it on a baked potato
About Our Farm
At Clover Creek Cheese Cellar, we raise our beef with care.
We also make cheese!
When you buy meat from us, you know where it comes from.
This chipped steak is perfect for slow cooking.
It gets really tender and tastes delicious.
We hope you and your family love this recipe as much as we do!
Anthony Rice
Clover Creek Cheese Cellar
Questions? Need more recipe ideas? Just ask! We love to help.
Terry’s Easy Slow Cooker Chipped Steak Fajitas
4
servings15
minutes4
hoursIngredients
1-2 pounds of chipped steak, thawed
1 packet of fajita seasoning (or make your own – see below)
1/2 cup water or beef broth
Juice from 1 lime
1 large onion, sliced
1-2 bell peppers (any colors), sliced
- To Make Your Own Fajita Seasoning:
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
- Toppings (pick your favorites):
Tortillas (flour or corn)
Shredded cheese
Sour cream
Guacamole
Salsa
Fresh cilantro
Lime wedges
Jalapeños
Directions
- Put Meat in the Slow Cooker: Put the chipped steak in the slow cooker. Sprinkle the fajita seasoning all over the meat. Pour the water (or broth) around the sides. Squeeze the lime juice over everything.
- Cook It: Put the lid on. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Fry the Vegetables: When the meat is almost done, cut your onions and peppers into strips. Heat a little oil in a big pan on the stove. Fry the onions and peppers until they’re soft and slightly browned on the edges. This takes about 5-7 minutes.
- Eat! Warm up your tortillas. Fill them with the shredded beef and the fried peppers and onions. Add your favorite toppings.
Notes
- Add lime or lemon juice – It makes everything taste better and helps make the meat extra tender.
Use the juice from the bottom – That liquid in the slow cooker tastes great! Spoon some on your fajitas.
Make extra – This tastes even better the next day. You can store it in the fridge for up to 4 days.
Freeze it – You can freeze leftovers for later. Just warm them up when you want fajitas again!
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