When the big game is on, you’ll need a meal that helps you get to the gridiron… the gridiron of emotional investment in your team, that is! Behold the champion of the slow-cooked Tex-Mex game; Game Day Steak Fajitas! The steak is beefy, succulent, soaked in classic Mexican seasonings, and beautifully tender. It’s ready to get off the bench and be piled high on tortillas in a huddle with your favorite toppings! Game Day Steak Fajitas are ready to take the field!
Ingredients
- 2 pounds flank or rib-eye steak
- 2 tablespoons olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3/4 cup jarred salsa
- 4 tablespoons brown sugar
- 2 (4-ounce) cans mild green chiles
- 2 (10-ounce) cans diced tomatoes, drained
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- liquid smoke, to taste
- tortillas, to taste, warm, for serving
- fajita toppings, optional, to taste, of your choice, for serving
Directions
Step 1 –In the bottom of a slow cooker, add the steaks.
Step 2 –Drizzle the steaks on all sides with the olive oil.
Step 3 –Add the green bell pepper, the red bell pepper, the salsa, the brown sugar, the green chiles and their juices, the tomatoes, the chili powder, the salt, the garlic powder, the onion powder, the ground cumin, the paprika, and the cayenne pepper, tossing to combine, but making sure the steaks stay on the bottom.
Step 4 –Cover and cook on low until the steaks are cooked through and tender, reaching an internal temperature of 145 degrees F.
Step 5 –Transfer the steaks to a cutting board.
Step 6 –Shred the steaks.
Step 7 –Return the shredded steak to the slow cooker.
Step 8 –Add the liquid smoke, one drop at a time so as to not overpower the sauce, to the slow cooker and cook until the steaks absorb the juices, about 20-30 minutes.
Step 9 –Serve the steak in the warm tortillas with your favorite fajita toppings.
