Slow cooker steak fajitas are an easy and fantastic meal any night of the week. They are filled with tender, flavorful steak strips and veggies that have been slow cooking to perfection in your crockpot. What could be better than building your own fajita?
Crockpot steak fajitas are the answer! It doesn't even matter what the question is. Every question including what can I make for dinner? Will my picky eater like it? And what can I make for a party? Can be answered with this slow cooker steak fajitas recipe.
It is delicious and easy to make. Your entire family will love customizing their own fajita with their favorite toppings so - no complaining! It is the ultimate fuss-free solution for busy weeknights... or any night.
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To make crock-pot steak fajitas, you just need these simple ingredients:
- Skirt steak, flank steak, or beef already cut into strips
- Diced tomatoes
- Diced green chiles
- Chili powder
- Garlic powder
- Onion powder
First, slice steak into strips. Next, cut your peppers into thin strips. I like to use a colorful combination of red peppers, green pepper, and yellow pepper for this. Last, dice or slice your white or yellow onion.
In a small side bowl, mix together all dried ingredients to make a homemade fajita seasoning.
Divide your peppers into two equal portions. Add one portion to your slow cooker along with your beef strips and all other ingredients. Cover and cook on the low setting.
30 minutes prior to serving, stir in the remaining peppers. Allow these to just cook through and your fajita mixture is ready to serve!
This is one of those easy dinner recipes that is also super versatile. Your whole family will love being able to personalize their slow cooker fajitas. You can serve this dish with corn tortillas or flour tortillas.
Some great items to serve as toppings alongside your warm tortillas are:
- jalapeno pepper slices
- sour cream
- lime wedges (to squeeze fresh lime juice on top)
- shredded cheese
- avocado slices
- sweet peppers
Great side dishes for your slow cooker beef fajitas include refried beans, rice, sweetcorn spoon bread, and elote.
Leftovers of this fajita recipe can be stored in an airtight container or bag. They will last approximately 3-4 days in the refrigerator or 3-4 months in the freezer.
- If you prefer your peppers firm, add them all toward the end of cooking rather than splitting them up. Likewise, if you prefer them on the softer side, add them all at the beginning.
- There is no one best cut of beef for this easy recipe. Whole flank steak, skirt steak, flat iron steak, or even London Broil would work. I usually use what I can get for the best price.
- Greek yogurt makes a great substitute for sour cream when making your fajitas.
- This recipe is for mild fajitas. Turn up the heat by using hot, diced chili peppers.
😉Hints & hacks
- Freezing leftovers in meal-sized portions makes for easy subsequent reheat-and-eat meals
- I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- If you would rather not use a liner, start by spraying your slow cooker with a non-stick spray.
- In the market for a new slow cooker? I love mine!
- If you prefer chicken, crock pot chicken fajitas are also a delicious favorite.
- To make things even easier, you can skip the last 5 ingredients listed above and use premixed fajita spices.
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Slow Cooker Steak Fajitas
- Knife and cutting board
- 1.5 - 2 lbs skirt steak, flank steak (or pre-cut fajita meat) cut into strips
- 2 large bell peppers cleaned and cut into strips
- 1 medium onion sliced or chopped
- 14 oz can diced tomatoes with all liquid
- 4.5 oz can diced chiles
- 2 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 teaspoon paprika
- cut beef into strips1.5 - 2 lbs skirt steak, flank steak (or pre-cut fajita meat)
- cut peppers into strips2 large bell peppers
- slice or chop onions1 medium onion
- in a separate bowl, mix together all dried spices and set aside1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 2 teaspoon cumin powder
- place beef, half of the peppers, onions, tomatoes, and chili peppers into slow cooker
- sprinkle mix spices over top and stir to combine.
- cover and cook on low for 6-8 hours
- 30 minutes prior to serving, stir in remaining pepper strips
- Serve with fajita wraps and your choice of toppings as discussed above.
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If you have tried this recipe, I would love to hear your thoughts in the comment section below!
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