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This easy recipe for Crockpot Steak Fajitas delivers the delicious flavors of traditional fajitas minus the hassle, the sizzling skillet, and the price tag.
Looking for more fajita recipes? Don't miss Sheet Pan Chicken Fajitas, Vegetarian Fajitas, Instant Pot Steak Fajitas, and Honey Lime Chicken Fajitas.
Fajitas in the Slow Cooker?!
Think making steak fajitas in the slow cooker sounds a little strange? I get it! Fajitas are usually a quick, sizzling skillet dinner.
But hear me out! Crockpot Steak Fajitas are a total game-changer.
Not only can you use a more budget-friendly cut of beef and still get melt-in-your-mouth results, but it's also completely hands-off once everything's sliced. Plus, no smoky kitchen or lingering fajita smell in your hair and clothes. Win-win-win!
Happy Cooking! xo Kristen
Notes On Ingredients
- Steak: Sirloin or top round are perfect here because the slow cooker does the heavy lifting to tenderize the meat without drying it out. Flank steak and pre-sliced beef labeled for stir-fry work as well, but are oftentimes pricier.
- Onion: Yellow onions are the classic choice, but you can use any variety of onions you have on hand.
- Bell Peppers: Use a combination of green bell peppers and sweet bell peppers (red, yellow, and/or orange) for the best balance of flavor.
- Fajita Seasoning: I opt for homemade fajita seasoning, which is a simple blend of pantry staples, including chili powder, cumin, smoked paprika, salt, onion powder, and garlic powder, but any brand works.
- Tomatoes with Diced Green Chiles (AKA Rotel Tomatoes): Be sure to use MILD if you don't want your crockpot fajitas to be too spicy.
- Limes: Don't overlook the addition of both the zest and juice of fresh limes, as it will balance the dish and make the flavors pop.
How to Make Crockpot Steak Fajitas
Layer the ingredients inside the slow cooker and let the it do its thing! Come dinner time, the only thing left for you to do is warm the tortillas and enjoy!
- Slice the Beef. Slice the beef against the grain into ½-inch thick thin strips. Tip: Pop the meat in the freezer for 10-30 minutes helps makes the process of slicing the meat easier.
- Layer Ingredients in Slow Cooker. Place the sliced beef, onions, and peppers in the base of the slow cooker. Add fajita seasoning and toss to coat. Finally, top with the diced tomatoes.
- Slow Cook Fajitas. Now it is as easy as setting the slow cooker to low heat for 6 hours or high heat for 3-4 hours.
- Finish with Lime. Once the steak, peppers, and onions are finished slow cooking, add in the juice and zest of a fresh lime. It will make this simple dish taste more elevated.
- Serve with a Slotted Spoon. Because there is a lot of liquid in this recipe, it is best to use a slotted spoon to drain off excess liquid before trying to assemble the fajitas. That will prevent a soggy tortilla!
Serving Suggestions
- For Traditional Fajitas: Serve the mixture on corn or homemade flour tortillas, with sour cream, cheese, and/or sliced avocado.
- As a Fajita Bowl: Serve the mixture and cooking liquid over Instant Pot Quinoa, Instant Pot Cilantro Lime Rice, or Instant Pot Brown Rice.
- Pair Crockpot Fajitas With: Pair these steak fajitas with Instant Pot Refried Beans, Instant Pot Spanish Rice, and a side of Homemade Guacamole, for a delicious restaurant-quality dinner.
Recipe Modifications
- Omit the Tomatoes: While I find adding the diced tomatoes adds flavor and tenderizes the beef, they are unnecessary. Instead, add in 2 tablespoons of water or stock to the slow cooker along with the beef, peppers, and onions and cook as directed.
- Use Chicken: Swap the thinly cut steak for thinly sliced chicken breasts or thighs. The cooking time remains the same.
- Spice it Up: Add in up to 1 thinly sliced jalapeno to add a kick to the Crockpot fajitas.
- Use Frozen Peppers and Onions: To save on costs and prep, this is one time you can use frozen peppers and onions without sacrificing much flavor. Add a 12-16 ounce bag of frozen sliced peppers and onions to the slow cooker straight from the freezer (no need to defrost) and slow cook as directed.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Slow Cooker Steak Fajitas
Crockpot Steak Fajitas is a dump-and-cook recipe that transforms an inexpensive cut of beef into a memorable, flavorful dinner recipe that is perfect for any night of the week.
Video
Ingredients
- 1 pound flank or sirloin steak, sliced against the grain into ½-inch strips
- 1 tablespoon fajita seasoning
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 10 ounces diced tomatoes with green chiles, (Rotel Tomatoes)
- 1 bunch fresh cilantro, chopped (optional)
- 2 medium limes, juice and zest
- tortillas, sour cream, Greek yogurt, shredded cheese, etc, for serving
Instructions
- Place the sliced steak, peppers, and onions in a slow cooker. Season with fajita seasoning and toss to coat. Pour the diced tomatoes over top of the mixture and spread out evenly.
- Cook on low for 6 hours or on high for 3-4 hours. Once cooking time is finished, mix in the zest and juice of the limes and cilantro if using.
- Serve with a slotted spoon for fajitas or with the cooking liquid over rice or quinoa.
Equipment
Notes
Peppers and Onions: Use any color of peppers or a variety of peppers as the recipe states. You can also opt to use a 16-ounce bag of frozen pepper and onion strips in place of fresh peppers and onions--no need to defrost!
Omit the Tomatoes: While I find adding the diced tomatoes adds flavor and tenderizes the beef, they are unnecessary. You can simply omit them from the recipe, and instead add in 2 tablespoons of pale beer, beef broth, or water.
Use Chicken: Swap the thinly cut steak for thinly sliced chicken breasts or thighs. Keep the cooking time the same.
Leftovers: Once cooled, any leftover steak fajita mixture can be stored in an airtight container for up to 4 days. You can also opt to freeze the mixture for up to 1 month.
For the Fajita Seasoning: use 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika (or regular paprika), ½ teaspoon salt, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and a dash of cayenne pepper.
Nutrition
Calories: 271kcalCarbohydrates: 26gProtein: 29gFat: 6gSaturated Fat: 2gCholesterol: 68mgSodium: 421mgPotassium: 928mgFiber: 7gSugar: 3gVitamin A: 6515IUVitamin C: 33.1mgCalcium: 109mgIron: 4.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally published in 2019 and updated in 2025.
Well I thought this recipe
was some what tasty it felt like it needed a little bit more spice and flavor
Also it was super watery and when I went to roll it up in the tortilla everything just got soggy and gushed out the sides even though I did use a slotted spoon as recommended
What can I do to make it less watery before I serve it?
Hi Pam! Feel free to double the fajita seasoning or use spicy Rotel tomatoes. As for the liquid, you can drain the mixture over a strainer before serving if you find that using a slotted spoon did not prevent this issue.