Description

This Crockpot Steak Fajitas recipe offers a delicious and effortless way to enjoy flavorful, tender steak fajitas cooked low and slow with a medley of fresh bell peppers, onions, garlic, and classic fajita seasoning. Perfect for a satisfying weeknight dinner, the slow cooker melds the spices and ingredients beautifully, resulting in juicy steak strips ready to be wrapped in warm tortillas and garnished with fresh cilantro.

Ingredients

Scale

Meat

1 lb. flank steak

Vegetables and Aromatics

1 onion, diced
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced

Seasonings

1 package fajita seasoning (2 tablespoons)
1 teaspoon salt
½ teaspoon pepper

Other

1 (10-ounce) can Rotel, drained
8 small flour tortillas (or 4 large)
Optional garnish: fresh cilantro

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Instructions

Combine Ingredients in Slow Cooker: Place the flank steak into the slow cooker. Top it with diced onion, minced garlic, fajita seasoning, salt, pepper, sliced bell peppers (except for the last addition specified later), and drained Rotel. Gently mix the ingredients together to evenly distribute the seasoning and vegetables.
Cook Slow and Add Peppers: Set the slow cooker on high for 4 hours or low for 8 hours. During the final hour of cooking (hour 3 if on high, or hour 7 if on low), add the sliced green, red, and yellow bell peppers to the crockpot. Toss them with the cooking juices and spices to combine well.
Shred the Steak: Remove the steak from the crockpot and place it on a large cutting board. Using two forks, shred the meat—it should be tender and pull apart easily. If the steak is still tough (especially if cooking on high), return it to the slow cooker and cook an additional 30-60 minutes until tender.
Mix and Prepare to Serve: Return the shredded steak to the crockpot and stir together with the cooking juices, vegetables, and spices. This allows the flavors to meld perfectly before serving.
Serve: Use tongs or a slotted spoon to serve the steak and vegetables, ensuring excess liquid remains in the crockpot. Spoon the mixture into warm tortillas, garnish optionally with fresh cilantro, and enjoy your homemade crockpot steak fajitas.

Notes

For best results, use flank or skirt steak due to their texture and flavor.
Draining the Rotel helps reduce excess liquid in the fajitas.
Adding peppers towards the end keeps them tender-crisp instead of mushy.
If you prefer spicier fajitas, add more fajita seasoning or a pinch of chili flakes.
Serve with sides like Mexican rice, guacamole, or sour cream for a complete meal.