These Crockpot Steak Fajitas are the perfect way to get your Tex-Mex fix! Tender, juicy steak is slow-cooked with peppers and onions in a flavorful fajita sauce, then wrapped up in a warm tortilla. They’re easy to make and even easier to eat!
Slow Cooker Steak Fajitas
For the ultimate weeknight dinner, try these delicious crock pot steak fajitas. Made with tender steak, bell peppers, and onions, these slow cooker beef fajitas are sure to please the whole family. Simply add all of the ingredients to your slow cooker in the morning and let it do the work for you. Dinner will be ready before you know it! Be sure to serve the fajitas with warm tortillas and your favorite toppings, such as sour cream, salsa, and guacamole.
Key Ingredients You’ll Need
- Steak: You will want a flank steak for these fajitas. Flank Steak when slow-cooked will come apart almost like butter to give you that amazing shredded look.
- Fajita Seasoning: This of course will be used to give you the main fajita flavoring. This can be found in the international aisle of the grocery store. You can also make your own homemade seasoning as well.
- Salt: Salt is great for bringing out all the incredible flavors of the recipe. And, with a recipe like this, you will want to taste every bit of flavoring.
- Rotel: a mixture of diced tomatoes and green chiles. This is great for adding more texture and a little spice to your recipe.
- Bell Pepper: You will need Green bell pepper, Red bell pepper, Yellow bell peppers. This is great for adding color to the recipe and of course texture and flavor.
- Flour Tortilla: Use flour tortillas to hold all of your cooked ingredients. Homemade flour tortillas are my favorite, but you can use corn tortillas if desired.
How To Make Crockpot Steak Fajitas
- Step 1. In the slow cooker, add the steak and place the onion, garlic, fajita seasoning, water, peppers, and Rotel. You can mix it slightly.
- Step 2. Place the slow cooker on high for 4 hours or low for 8 hours. When it comes to the last hour, either hour 3 or 7 depending on what you choose. Put the peppers into the crockpot and combine with the excess spices and liquid.
- Step 3. Take the meat out of the slow cooker and begin shredding it on a large cutting board. The meat should shred easily and be very tender. If you cooked the recipe on high, and the meat is still a bit tough, you can put it back into the crockpot and heat for another 30 minutes to an hour.
- Step 4. Put the shredded meat back into the slow cooker and mix to combine the ingredients. Use tongs or a slotted spoon to serve. This will remove any excess liquid. Serve and enjoy!
Can I Use Other Meats For Slow Cooker Fajitas?
Making steak fajitas is so delicious and it is one of my favorite recipes for dinner. However, if you have other meats you would like to try, you can. This recipe would work with pork or chicken as well.
Can I Use Corn Tortillas Instead Of Flour?
Yes, absolutely! I prefer the soft texture of flour tortillas with this recipe. However, you can definitely use corn if that is what you prefer. Another option is to ditch the tortilla for a low carb dinner.
More Mexican Recipes:
- Instant Pot Mexican Street Corn
- Easy 7 Layer Dip
- Skillet Mexican Corn Dip
- Easy Chicken Fajita Nachos
- Instant Pot Mexican Corn
- Chicken Fajita Bowl Meal Prep
Crockpot Steak Fajitas
- 1 lb. steak flank
- 1 onion diced
- 3 cloves garlic minced
- 1 package fajita seasoning 2 Tablespoons
- 1 tsp salt
- ½ tsp pepper sliced
- 1-10 ounce can Rotel drained
- 1 green pepper sliced
- 1 red pepper sliced
- 1 yellow pepper sliced
- 8 small flour tortillas or 4 large
- Optional garnish cilantro
- Place the steak into the slow cooker. Top with the onion, garlic, fajita seasoning, water, peppers, and Rotel. (You can slightly mix together the ingredients after adding them to the crockpot.
- Set the slow cooker to cook for 4 hours at high temperature or 8 hours at low temperature. On the last hour ( hour 3 or hour 7 depending on which setting you choose), add the sliced bell peppers to the crockpot and toss with the excess spices and liquid.
- Remove the meat from the crockpot to a large cutting board and shred it (It should be very tender at this point and shred easily, if you cooked on high and the meat is still tough, return it to the crockpot and cook for an additional 30 minutes to an hour checking as it cooks). Add the meat back into the slow cooker and stir the liquid and vegetables together.
- Serve this with tongs or a slotted spoon to remove any excess liquid.