Slow-Cooked Steak Fajitas

This recipe appeared on my menu a week or so ago and it was a big hit! It was a new one for us - we usually have chicken fajitas and I wasn't sure how I would like the steak version but it was great, and I'll definitely be making it again.

For the original recipe click here. I made a few changes (more like omissions) so I'll type up my version below.


Slow-Cooked Steak Fajitas

1 1/2 lbs beef steak (I just chose a cut that was on sale that week and the slow cooker does the magic)
1 (14.5-oz) can diced tomatoes w/ garlic & onion, undrained
2 garlic cloves, minced
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1 medium onion, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
2 tsp cornstarch
1 Tbsp water
flour tortillas
sour cream
cilantro
salsa

Place steak in freezer for 30 minutes. Remove from freezer and slice thinly across the grain into strips. Place in slow cooker. Add tomatoes, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours. Add onion and peppers. Cover and cook 1 hour longer or until meat and veggies are tender.

Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Add toppings and enjoy!