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For a bit of heat, use a spicy fajita or taco seasoning packet, or add a pinch of crushed red pepper flakes when you mix the lime juice and seasoning.
If you’d like a smokier profile, choose a seasoning blend that includes chipotle or smoked paprika. To keep the recipe at five ingredients, any toppings (like shredded cheese, sour cream, salsa, or avocado) should be treated as optional add-ons rather than part of the core recipe.
If you prefer chicken, you can substitute boneless, skinless chicken thighs in the same quantity and cook for roughly the same time, checking for doneness at the lower end of the range. For a leaner option, sirloin steak cut into strips can also work, though it can dry out more quickly, so monitor texture.
To avoid mushy vegetables, slice the bell peppers into thicker strips (about 1/2 inch) so they hold some shape after several hours in the slow cooker.
Food safety tips: always slice the raw flank steak on a clean cutting board, then wash the board, knife, and your hands thoroughly with hot, soapy water before handling other ingredients. Keep the slow cooker covered while cooking to maintain a safe temperature, and ensure the beef reaches at least 145°F internally; in practice, it will be well above that by the time it is tender.
Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat to at least 165°F before serving again. Leftovers make excellent next-day fajita bowls over rice or tucked into quesadillas.
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