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 Steak Fajitas one of the easiest crock-pot meals to make.

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.

 

COOKING TIPS FOR CROCK-POT FAJITAS

The total cooking time for fajitas will vary based on your crockpot. I’ve made this several times and in different slow cookers. 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.

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.

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

5 from 2 votes

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Slow Cooker Steak Fajitas

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

 

Recipe adapted from and with thanks to Can You Stay For Dinner?

Course: Main Course

Servings: 3

Calories: 248 kcal

Ingredients

• 1 lb beef flank steak sliced into very thin
• 1 large medium onion sliced into thin strips
• 2/3 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 of garlic minced
• 4 teaspoons taco seasoning I used my spicy homemade one
• 1/2 teaspoon kosher salt
• 2 bell peppers I like to use the red and green ones together, sliced into strips

Instructions

1. 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)

2. Once the meat is cooked and tender, add the bell peppers and cook another 30-60 minutes, until softened to your preference.

3. 
   

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. 

{originally published 11/26/11 – recipe notes and photos updated 5/21/18}