Slow Cooker Beef Fajitas
Slow Cooker Beef Fajitas
Thinly sliced sirloin steak slow cooked with bell peppers, onions, salsa and seasoning
Steak after weight loss surgery
If you are intimidated by eating steak after surgery, you are not alone. For sure it’s scary to have something so dense and heavy!
The biggest key with all solid meats is to take tiny bites. Think the size of a black bean or your pinkie finger nail.
This particular steak is very moist and tender after being in the slow cooker with salsa and vegetables for hours. I prefer the thinly sliced sirloin steak from Aldi. I pull the rolled up steak out of the package and cut it while still rolled up to make quick work of creating strips. (Photo in recipe)
Options for this recipe
You can use other lean beef cuts for this recipe including flank steak or round. I used a yellow bell pepper but you can use red or green as well.
You can substitute taco seasoning for fajita seasoning.
Toppings might include plain 0% Greek yogurt (instead of sour cream), reduced fat cheese, green onion and/or cilantro.
Slow Cooker Beef Fajitas
Equipment
- Slow Cooker
Ingredients
- 1 lb sirloin steak thinly sliced (purchase thinly sliced if available)
- 1 bell pepper red or yellow
- 1 small yellow onion
- 2 cups salsa of choice
- 2 tbsp taco seasoning
Instructions
- Remove sliced sirloin steak from packaging. Using a serrated knife, cut into strips.
- Place a slow cooker liner bag in the slow cooker bowl. Add all ingredients, sliced steak, peppers, onions, salsa and taco seasoning. Twist the bag close and toss contents until combined.
- Place bag back into slow cooker bowl. Turn on low heat for 4 to 6 hours.
- Use tongs to serve.
