Pioneer Woman Slow Cooker Beef Fajitas Recipe

Look, Pioneer Woman Slow Cooker Beef Fajitas — it sounds chill, right? Like you just throw stuff in and walk away. It’s not exactly that. But it’s still a super solid, juicy, fire-flavored dinner with zero brain effort. Throw it in the slow cooker or do it half skillet-style if you’re in a mood. Either way, it feeds people, it’s customisable, and yeah — it’s kind of a life-saver when you forgot to plan.

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Ingredients Needed

1 whole beef flank steak: tender when sliced thin across the grain, trust me.
½ cup olive oil: base of your marinade.
3 tbsp Worcestershire sauce: salty, punchy, classic.
⅓ cup fresh lime juice: bottled stuff’s just sad, don’t do it.
3 cloves garlic, minced: not too much or it overpowers.
1 tbsp cumin: gives it that “real” tex-mex vibe.
1 tbsp chili powder
½ tsp red pepper flakes: scale back if your mouth is sensitive, lol.
1 tsp salt
½ tsp black pepper
1 tbsp sugar: trust the process, it balances everything.
2 medium onions, sliced: they’ll caramelize and it’s magic.
1 red, 1 orange, 1 green, 1 yellow bell pepper: yes, it’s a rainbow, no, you don’t need all 4.
Oil for frying: doesn’t need much.
Flour tortillas, warmed: don’t skip warming them. They matter.
Toppings: cheese (cheddar or queso fresco), salsa, sour cream, cilantro — freestyle it.

How To Make Slow Cooker Beef Fajitas

Marinate the Steak & Veggies:
In two separate dishes, mix up the marinade. One bowl for steak. One for the peppers and onions. Cover and let sit in the fridge — 2 hours minimum, overnight if you’re responsible.

Cook the Veggies:
Drizzle oil into a hot pan. Toss in the peppers/onions. Let ’em char a bit. Don’t stir too often or they won’t get that golden edge. This is the part where your kitchen smells amazing.

Sear the Steak:
Same pan. High heat. 2 minutes per side. You want brown crust outside, pink in the middle. Let it rest for 5 mins or it’ll leak juice everywhere when you slice.

Slice + Serve:
Slice steak thin, across the grain. Toss on a tortilla, top with veggies, sour cream, cheese, whatever you’ve got. Fold. Eat. Repeat.

Pioneer Woman Slow Cooker Beef Fajitas Recipe

Recipe Tips

Marinate overnight if you can: lazy planning = flavour payoff.
Cut across the grain: or the meat’s just chewy sadness.
Char those veggies: it’s not burnt, it’s character.
Can’t handle spice? Leave out the red pepper flakes. Easy.
Tortilla matters: warm them or the whole thing falls flat.

How to Store & Reheat

Room Temp: Don’t. It’s meat. Put it away.
Fridge: Airtight container, 3 days max.
Freezer: Freeze meat and veggies separately if you’re fancy. Up to 3 months.
Reheat: Skillet = better. Microwave = acceptable if you’re desperate.

Nutrition Facts (Approx. per serving)

Calories: 350
Sodium: 420mg
Protein: 28g
Fat: 20g
Carbs: 16g
Fibre: 3g
Sugar: 5g

FAQs

Can I make this with chicken?

Yeah, boneless thighs work great. Same marinade, just adjust cook time.

Do I have to use all four peppers?

Nope. One or two is fine. More just looks pretty and adds variety.

Is this really a slow cooker meal?

Kinda. But honestly it’s more of a marinate + skillet job. “Slow cooker” is just marketing here.

How spicy is it?

Mild-medium. You can skip the flakes if you’re spice-sensitive or feeding kids.

What tortillas work best?

Flour all the way. Corn’s cool but tends to break unless warmed perfectly.