Grammy's Kitchen · Fajitas · Slow Cooker Steak Fajitas
One of 111 fajitas recipes we measured
40 cooks on www.browneyedbaker.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 3% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 26% | 22% |
| vegetables and beans | 42% | 42% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2 to 3 pound flank steak or boneless chuck roast (trimmed of fat) |
| 8 g | 1 tablespoon chili powder |
| 4 g | 2 teaspoons ground cumin |
| 4 g | 2 teaspoons ground coriander |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon ground black pepper |
| 64 g | 1/4 cup soy sauce |
| 300 g | 2 large yellow onions (peeled, halved and sliced) |
| 240 g | 2 green bell peppers (seeded and sliced) |
| 240 g | 2 red bell peppers (seeded and sliced) |
Method: 3 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! I made this recipe as written, I added the bell peppers and hour before the roast was done, I like my bell peppers crisp. I will definitely make this again!” — a cook, 5.0★