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I hope you like this recipe for Slow Cooker Steak Fajitas as much as my family did. I like this recipe because it is an easy way to feed a crowd or a bunch of hungry kids. You can double this recipe, just make sure to cook the meat in batches. If you cook too much meat in the pan at once you'll end up boiling the meat rather than browning it. It will take a few more minutes to brown the meat in batches, but the flavor and texture is worth the extra time.

Slow Cooker Steak Fajitas

(Prep Time: 20 minutes. Cooking Time: 8 hours)
1 Tablespoon olive oil
2.5 # boneless sirloin steak, cut (across the grain) into thin strips
1 large onion, thickly sliced
3 Tablespoons fresh lemon juice
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon salt or to taste
½ teaspoon chili powder

Heat the olive oil in a large skillet. Add half of the steak strips and brown on all sides. This may take a total of 7-9 minutes. Transfer the browned steak strips into a slow cooker. Brown the remaining steak strips (you probably won’t need additional oil)and transfer those into the slow cooker. In the same skillet, add the onion and garlic and sauté over medium heat. Meanwhile, mix the lemon juice, cumin, salt and chili powder in a small glass and add to the skillet. Stir well and pour the onions, garlic, and the spice liquid over the steak in the slow cooker. Stir, place the cover on the slow cooker and cook on low for 7-8 hours or on high for approximately 3 hours or until the meat is tender. 
Serve with warm tortillas, salsa, sour cream, grated cheddar cheese, sauteed green pepper and onions, and shredded lettuce.
Serves 6

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