Here’s a simple and flavorful way to make Cajun steak packets in a slow cooker. Using foil packets keeps the steak juicy and locks in the Cajun spices.
Ingredients (serves 2–4)
- 1–1.5 lbs flank steak, sirloin, or ribeye, sliced into strips
- 2–3 bell peppers (any color), sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 tbsp Cajun seasoning (adjust to taste)
- 1 tbsp olive oil
- 1 tsp smoked paprika (optional, for extra smoky flavor)
- Salt and pepper to taste
- 2–3 tbsp Worcestershire sauce or soy sauce
- 1 tbsp butter (optional, for richness)
Instructions
- Prep the steak:
- Toss steak slices in Cajun seasoning, smoked paprika, salt, pepper, and olive oil. Let it sit for 10–15 minutes for flavor to absorb.
- Prep the veggies:
- In a bowl, mix bell peppers, onions, and garlic. Season lightly with salt, pepper, and a pinch of Cajun seasoning.
- Assemble packets:
- Tear large sheets of aluminum foil (about 12–14 inches each).
- Place some veggies in the center, then layer the steak on top.
- Drizzle with Worcestershire sauce and add a small pat of butter if using.
- Fold the foil into a sealed packet.
- Cook in slow cooker:
- Place foil packets in the slow cooker.
- Cook on low for 4–6 hours or high for 2–3 hours until steak is tender.
- Be careful not to overcook thin strips; thicker cuts need longer.
- Serve:
- Open packets carefully (steam will escape!).
- Serve over rice, mashed potatoes, or alongside roasted vegetables. Garnish with fresh parsley if desired.
💡 Tips:
- For extra flavor, you can add sliced mushrooms or cherry tomatoes to the packets.
- If you want a slightly saucier dish, add 1/4 cup beef broth or tomato sauce to each packet before sealing.
- Thin steak strips work best for faster cooking; thicker steaks can be cut into cubes or medallions.
If you want, I can give you a shortcut version where you don’t even need foil—you can layer everything directly in the slow cooker and get the same Cajun flavor.
Do you want me to do that?
