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Easy Crock-Pot Steak Fajitas Recipe

Easy Crock-Pot Steak Fajitas

Tender flank steak, colorful bell peppers, onions, tomatoes with green chiles, and fajita seasoning cook together in the slow cooker for an easy Tex-Mex dinner. Serve the juicy sliced beef and vegetables in warm tortillas with your favorite toppings.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Beef flank steak
  • 1 medium Medium onion, thinly sliced
  • 1 pepper Green bell pepper, sliced into strips
  • 1 pepper Red bell pepper, sliced into strips
  • 1 14.5-ounce can Diced tomatoes with green chiles, undrained
  • 1 packet, about 1.25 ounces Fajita seasoning
For Serving
  • 8 to 12 tortillas Flour or corn tortillas
Optional Toppings
  • To taste Shredded cheese
  • To taste Sour cream
  • To taste Salsa or pico de gallo
  • To taste Guacamole
  • To taste Chopped cilantro
  • For serving Lime wedges

Method
 

Step-by-Step
  1. Trim excess fat from the flank steak. Leave it whole for cooking or cut it into large strips for more even cooking.
  2. Place the sliced onion and bell pepper strips in the bottom of the slow cooker. Spread them into an even layer.
  3. Set the steak on top of the vegetables. Pour the undrained diced tomatoes with green chiles over the steak.
  4. Sprinkle the fajita seasoning evenly over the steak, tomatoes, and vegetables. Do not add water because the tomatoes provide sufficient cooking liquid.
  5. Cover and cook on LOW for 8 to 10 hours or on HIGH for approximately 4 to 6 hours, until the beef is tender.
  6. Remove the steak and slice it thinly across the grain. Return the slices to the slow cooker and toss them with the vegetables and cooking juices.
  7. Serve the steak fajita mixture in warmed flour or corn tortillas. Add cheese, sour cream, salsa, guacamole, cilantro, or lime as desired.

Notes

Cook on LOW when possible for the most tender result, but do not extend the cooking time substantially beyond the recommended range because lean flank steak can become dry or stringy. If using homemade fajita seasoning, about 2 tablespoons is a typical equivalent. Refrigerate leftovers promptly and use them within 3 to 4 days.