Slow Cooker Steak Fajitas

Two assembled steak fajitas on wooden plate served with sliced avocado.

4.91 from 33 votes

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.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: Mexican

Servings:

Author: Kristen Chidsey

Equipment

6-8 quart Slow Cooker

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.

Video

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.

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