1 ½ lb. boneless sirloin steak, cut in thin strips
2 Tbsp. olive oil
¼ cup lime juice
2 cloves garlic, minced
½ tsp. chili powder
¼ tsp. cumin
1 large onion, cut in long strips
1 green pepper, cut in long strips
1 red pepper, cut in long strips
1 jalapeno pepper, chopped
8 (7 inch) flour tortillas

On the side:
Shredded cheddar cheese
Salsa
Sour cream
Lettuce, shredded
Tomatoes, diced

In a skillet over medium heat, brown the steak in olive oil. **IMPORTANT** Brown the steak until all juices have cooked down to brown crispy bits in the pan, otherwise the fajita mixture will be soggy. Transfer steak into the slow cooker.

Pour lime juice into the skillet and, on low heat, deglaze the brown drippings off the pan, scraping the pan with a spatula. Pour juice into the slow cooker.

Add garlic, chili powder, cumin, onion, and all peppers into the slow cooker. Cover and cook on high for 3-4 hours until meat and vegetables are very tender.

Warm tortillas according to package directions. Spoon beef mixture down the center of the tortilla; top with cheese, salsa, sour cream, lettuce, and tomatoes as desired; fold in sides of the tortilla and serve immediately.