Slow-Cooked Steak Fajitas

Virginia Graybill Hershey, PA

Prep. Time: 25 Minutes
Cooking Time: 8½–9½ Hours


  • lbs. beef flank steak
  • 15-oz. can low-sodium diced tomatoes with garlic and onion, undrained
  • 1 jalapeño pepper, seeded and chopped *
  • 2 garlic cloves, minced
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ tsp. salt
  • 2 medium onions, sliced
  • 2 medium green bell peppers, julienned
  • 2 medium sweet red bell peppers, julienned
  • 1 Tbsp. minced fresh parsley
  • 2 tsp. cornstarch
  • 1 Tbsp. water
  • 12 6-inch flour tortillas, warmed
  • ¾ cup fat-free sour cream
  • ¾ cup low-sodium salsa

Ideal Slow Cooker Size: 4-Quart


  1. Slice steak thinly into strips across grain. Place in slow cooker.
  2. Add tomatoes, jalapeño, garlic, coriander, cumin, chili powder, and salt.
  3. Cover. Cook on Low 7 hours.
  4. Add onions, peppers, and parsley.
  5. Cover. Cook 1–2 hours longer, or until meat is tender.
  6. Combine cornstarch and water until smooth. Gradually stir into slow cooker.
  7. Cover. Cook on High 30 minutes, or until slightly thickened.
  8. Using a slotted spoon, spoon about ½ cup of meat mixture down the center of each tortilla.
  9. Add 1 Tbsp. sour cream and 1 Tbsp. salsa to each.
  10. Fold bottom of tortilla over filling and roll up.

Per Serving: 250 calories (60 calories from fat), 7g total fat (2g saturated, 0g trans), 35mg cholesterol, 570mg sodium, 31g total carbohydrate (2g fiber, 4g sugar), 16g protein, 30%DV vitamin A, 60%DV vitamin C, 10%DV calcium, 20%DV iron.

* When cutting jalapeño peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.