Crockpot Steak Fajitas
Crockpot fajitas steak style gives you strips of flank or skirt steak that go soft in the slow cooker with peppers and onions. Pile them into warm tortillas with your favorite toppings.
6
servings15
minutes8
hoursFlank steak simmers with peppers, onions and tomatoes in a chili lime seasoning. The beef shreds easily and soaks up the juices.
Ingredients
2 lb flank steak, cut into 3 pieces
3 bell peppers (mixed colors), sliced
1 large red onion, sliced
1 can (14.5 oz) fire-roasted diced tomatoes
3 cloves garlic, minced
2 tbsp chili powder
2 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
1 1/2 tsp salt
1/2 tsp black pepper
1/4 cup lime juice
2 tbsp olive oil
12 flour tortillas
Sour cream, guacamole and shredded cheese for serving
Directions
- Mix the chili powder, cumin, paprika, garlic powder, salt and pepper in a small bowl.
- Rub the seasoning over the steak pieces.
- Heat the oil in a skillet over high heat. Sear the steak 1 to 2 minutes per side, just for color.
- Put the onion, peppers and garlic in a 6-quart slow cooker. Add the steak on top.
- Pour the tomatoes and lime juice over everything.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The steak should shred easily with a fork.
- Shred the meat right in the cooker and stir it into the vegetables and juices.
- Cook uncovered on HIGH for 15 minutes if the juices look thin.
- Warm the tortillas and serve with toppings.
Notes
- Skirt steak and chuck steak also work. Cook until the meat shreds, not slices. Leftovers keep 4 days and are good in burrito bowls or quesadillas. Freeze the cooked filling for up to 3 months. Squeeze extra lime over the top before serving.
Why a slow cooker for steak fajitas
Fajitas are usually a fast sizzle, but flank steak is a tough cut. Cooked low and slow in lime juice and fire-roasted tomatoes, it turns tender and shreds into the peppers and onions. You end up with juicy, saucy filling instead of dry strips.
The slow cooker also handles the whole meal ahead of time. Everything goes in after a quick sear, and at dinner you shred, warm tortillas and set out toppings. The same pot can make shredded steak for tacos, burrito bowls or nachos, so it is a good base for a week of dinners.
Ingredient notes
Flank steak: Two pounds cut into three pieces cook evenly. Skirt steak also works, and it shreds well too.
Bell peppers and red onion: Use mixed colors and slice them thick so they hold their shape instead of vanishing in the sauce.
Fire-roasted diced tomatoes: They add smoke and a little sweetness. Use the whole can with the juice.
Chili powder, cumin and smoked paprika: This trio is the seasoning. Mix it and rub it on the steak before searing.
Lime juice: A quarter cup works as a mild tenderizer and brightens the heavy spices.
Garlic: Three minced cloves go into the cooker with the peppers and cook down into the juices, building flavor without any extra step.
Tips for the best result
Sear for color: One to two minutes a side in a hot skillet gives the meat flavor. It does not need to cook through, only brown.
Shred in the juices: Pull the meat apart right in the cooker so it soaks up all that seasoned liquid.
The most common mistake is too much liquid: Peppers and onions release water, so the sauce is already plenty. If the juices look thin at the end, cook uncovered on HIGH for 15 minutes. Warm the tortillas before filling. Slice the steak against the grain if you want strips instead of shreds, since cutting with the grain leaves it chewy.
Swaps and variations
Use chicken thighs for a quicker version at 4 to 5 hours on LOW. Serve in bowls over rice and beans instead of tortillas, or in lettuce wraps for something lighter. Add a diced jalapeño for more heat, or a splash of orange juice for a sweeter edge.
Lean sirloin does not work as well. It dries out and turns chewy over the long cook, whereas flank and skirt have the fat and fiber to shred. Chicken thighs or portobello mushrooms work if you want a different filling, and a bit of chipotle in adobo adds smoke and heat.
What to serve with it
Set out warm tortillas, sour cream, guacamole, shredded cheese and salsa so everyone builds their own. Rice and refried beans round out the plate, and lime wedges add a fresh finish. Warm the tortillas in a dry skillet or wrapped in foil in the oven so they bend without cracking, and keep them in a clean towel. Keep the filling on WARM in the cooker and let people scoop their own. It stays juicy for an hour or two, which is helpful when the table fills up slowly and the toppings are still being set out.
Storing, freezing and reheating
Store the meat and peppers in a container with juices for up to 4 days. Reheat in a skillet with a splash of water or broth until hot.
Freeze the filling for up to 3 months. Thaw overnight in the fridge. It makes a good filling for quesadillas, burritos or nachos the next day. Pack the filling flat in freezer bags so it thaws quickly and stacks easily.
Crockpot Steak Fajitas at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 15, led by flank steak, bell peppers (mixed colors), red onion, (14.5 oz) fire-roasted diced tomatoes
Tips for Crockpot Steak Fajitas
Skirt steak and chuck steak also work. Cook until the meat shreds, not slices. Leftovers keep 4 days and are good in burrito bowls or quesadillas. Freeze the cooked filling for up to 3 months. Squeeze extra lime over the top before serving.
Crockpot Steak Fajitas FAQ
How long does Crockpot Steak Fajitas take?
Crockpot Steak Fajitas takes 8 hours of cooking after 15 minutes of prep.
How many people does Crockpot Steak Fajitas serve?
This recipe makes 6 servings.
What do I need to make Crockpot Steak Fajitas?
15 ingredients, led by flank steak, bell peppers (mixed colors), red onion, (14.5 oz) fire-roasted diced tomatoes. Amounts are in the recipe card above.
