Slow Cooker Steak Fajitas

Beef strips, peppers, and onions are slowly cooked with Mexican seasonings and a generous squeeze of lime to make these Slow Cooker Fajitas one of the easiest crock-pot meals to make.

Slow Cooker Fajitas

Several years ago, I ran across this fajita recipe on Andie Mitchell’s site, Can You Stay For Dinner? Her Slow Cooked Chili Steak Fajitas sounded too delicious not to try asap.

To make steak fajitas in the crock-pot, you simply add all the ingredients except the bell peppers into the slow cooker and let that simmer until the meat is tender.

Toss the peppers in just before serving and let them soften for about half an hour.

With just the right amount of heat for my taste, I have already made another version of these crockpot fajitas with chicken. All the spices can be adjusted to your preference.

My husband and kids all really enjoy both versions of the fajitas and they’ve become regular meals on our menu plan.

Crock-Pot Steak Fajitas

The total cooking time for crock-pot steak fajitas will vary based on your crockpot. I’ve made this recipe several times and in different-sized slow cookers as well.

The cooking time really does vary that much. The first time you make this, you’ll want to check the meat after it has cooked a few hours and take care to turn off the heat before it is falling apart.

The best steak fajitas will have plenty of chew to the beef. You want to avoid cooking it until the meat is falling apart and shreddable. (While still tasty, that’s not really the goal here.)

Slow Cooker Steak Fajitas

The thickness of the strips of beef will also affect cooking time. I like to slice the meat super thin, maybe 1/8-inch or so, and as a result, the meat will cook through in about 4 hours.

If I go much past that, the meat begins to fall apart. Still delicious, but not the strips of steak that you’re aiming for here.

This recipe will double or triple nicely to feed more people. However, the cooking time will need to be adjusted for that. So, as noted above, check the meat to determine doneness.

While it is a very simple, straightforward crock-pot recipe, it isn’t a “set it and forget it” deal the first time you make.

Kitchen Tip: I use this slow-cooker to make this recipe.

EASY CROCK-POT DINNER RECIPES

For more easy dinners that can be made in the crock-pot, check out this Slow Cooker Beef Stroganoff and the Spicy Five Bean Chili that my boys request at least once a month all year round.

Crockpot Orange Chicken and Crockpot Bourbon Chicken both sound excellent as well and I’m thinking they need to be added to my meal plan soon.

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

Slow Cooker Steak Fajitas

5 from 7 votes

Beef strips, peppers, and onions are slowly cooked with Mexican seasonings and a generous squeeze of lime to make these Slow Cooker Fajitas one of the easiest crock-pot meals to make.

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Prep Time: 10 minutes mins

Cook Time: 6 hours hrs

Total Time: 6 hours hrs 10 minutes mins

Servings: 3

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Ingredients 

• ▢ 1 lb beef flank steak sliced into very thin
• ▢ 1 medium onion sliced into thin strips, about 1 – 1 ½ cups worth
• ▢ ⅔ cup salsa
• ▢ 2 tablespoons freshly squeezed lime juice this was less than the juice from one medium size lime
• ▢ 2 tablespoons chopped jalapenos
• ▢ 2 cloves garlic minced
• ▢ 4 teaspoons taco seasoning I used my spicy homemade one
• ▢ ½ teaspoon kosher salt
• ▢ 2 bell peppers I like to use the red and green ones together, sliced into strips

Instructions

• Place the onion and the steak in the bottom of the slow cooker. Mix the salsa, jalapenos, lime juice, taco seasoning, garlic and salt in a small bowl and then pour over the steak and onions in the crockpot. Toss gently to coat. Cook at the lowest setting for 4-8 hours. (see cook’s note)
• Once the meat is cooked and tender, add the bell peppers and cook another 30-60 minutes, until softened to your preference. Serve with warm tortillas or over rice.

Notes

The total cooking time will vary based on your crockpot. I’ve made this several times and in different crockpots. The cooking time really does vary that much. The first time you make this, you’ll want to check the meat after it has cooked a few hours and turn off the heat before it is falling apart.

The thickness of the strips of beef will also affect the cooking time. I like to slice ours super thin, maybe 1/8-inch or so, and as a result, the meat will cook through in about 4 hours. If I go much past that, the meat begins to fall apart. Still delicious, but not the strips of steak that you’re aiming for here.

This recipe does double or triple nicely to feed more people. However, the cooking time will need to be adjusted for that. So, as noted above, check the meat to determine doneness. 

Nutrition

Calories: 248kcal · Carbohydrates: 8g · Protein: 34g · Fat: 7g · Saturated Fat: 3g · Cholesterol: 90mg · Sodium: 888mg · Potassium: 847mg · Fiber: 2g · Sugar: 5g · Vitamin A: 2760IU · Vitamin C: 102.4mg · Calcium: 55mg · Iron: 2.9mg

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{originally published 11/26/11 – recipe notes and photos updated 1/5/22}