Description
This Crockpot Steak Fajitas recipe offers a delicious and easy way to enjoy tender, flavorful steak cooked low and slow with a medley of bell peppers, onions, and spices. Perfect for a hands-off meal, the slow cooker method ensures the steak becomes melt-in-your-mouth tender, infused with the bold flavors of fajita seasoning and a touch of zesty Rotel. Serve with warm flour tortillas and optional fresh cilantro for a classic Tex-Mex dinner that feeds four to five people effortlessly.
Ingredients
Scale
Steak and Seasoning
- 1 lb. flank steak
- 1 package fajita seasoning (2 tablespoons)
- 1 tsp salt
- ½ tsp pepper
- 3 cloves garlic, minced
Vegetables
- 1 onion, diced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 (10 ounce) can Rotel, drained
Serving
- 8 small flour tortillas or 4 large flour tortillas
- Optional garnish: fresh cilantro
Instructions
- Prepare Ingredients: Place the flank steak into the slow cooker. Layer the diced onion, minced garlic, fajita seasoning, salt, pepper, drained Rotel, and sliced peppers on top. Gently mix the ingredients together inside the crockpot to combine flavors without breaking the steak apart.
- Slow Cook the Fajitas: Set the slow cooker to cook on high for 4 hours or on low for 8 hours. During the last 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. Stir them in to coat with the spices and allow them to soften without becoming mushy.
- Shred the Steak: Carefully remove the steak from the slow cooker and place it onto a large cutting board. Using two forks, shred the meat—it should be very tender and pull apart easily. If the steak is still tough after cooking on high, return it to the slow cooker and cook for an additional 30 minutes to 1 hour, checking tenderness periodically.
- Combine and Serve: Return the shredded steak back into the slow cooker with the vegetables and stir gently to combine all flavors. Serve the steak and vegetables with warm flour tortillas using tongs or a slotted spoon to drain excess liquid. Garnish with chopped cilantro if desired.
Notes
- For best flavor, use flank or skirt steak as they tenderize beautifully in the slow cooker.
- The fajita seasoning can be homemade or store-bought; adjust salt accordingly if using a salty pre-made mix.
- Adding the bell peppers last ensures they remain slightly crisp rather than overly soft.
- Serve with sides like Mexican rice, beans, or fresh guacamole for a complete meal.
- This recipe can be made ahead and refrigerated, flavors improve after resting.
