Description
This Crockpot Steak Fajitas recipe offers a tender, flavorful Tex-Mex meal prepared effortlessly in a slow cooker. Juicy flank steak is slow-cooked with onions, garlic, bell peppers, and classic fajita seasoning, resulting in a savory filling perfect for soft flour tortillas. The long, slow cooking method ensures the steak is melt-in-your-mouth tender and infused with the vibrant tastes of southwestern spices and seasoned Rotel tomatoes. Ideal for an easy weeknight dinner or casual gathering, these fajitas come together with minimal hands-on time but deliver maximum flavor and comfort.
Ingredients
Scale
Meat and Vegetables
- 1 lb. flank steak
- 1 onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Seasonings and Others
- 1 package fajita seasoning (approximately 2 tablespoons)
- 1 tsp salt
- ½ tsp black pepper, sliced
- 1 (10 ounce) can Rotel tomatoes, drained
- 8 small flour tortillas (or 4 large flour tortillas)
- Optional garnish: fresh cilantro leaves
Instructions
- Prepare Ingredients and Layer in Crockpot: Place the flank steak at the bottom of your slow cooker. Top it evenly with diced onion, minced garlic, fajita seasoning, drained Rotel tomatoes, and half of the sliced bell peppers. Gently mix the ingredients slightly to distribute the seasoning and vegetables over the steak.
- Slow Cook the Fajitas: Cover and set the slow cooker to high for 4 hours or low for 8 hours depending on your schedule. During the last hour of cooking (hour 3 if on high, hour 7 if on low), add the remaining sliced bell peppers to the crockpot. Stir them into the mixture with the existing spices and juices to ensure they soften but still retain some texture.
- Shred the Steak: Remove the cooked steak from the crockpot and place it onto a large cutting board. Using forks or two knives, shred the meat until it’s tender and pulled apart easily. If the meat is still tough when cooked on high, return it to the crockpot and cook for an additional 30 to 60 minutes, checking tenderness occasionally. Once shredded, return the meat back into the crockpot and thoroughly stir to combine with the peppers and cooking liquid.
- Serve: Use tongs or a slotted spoon to serve the fajita mixture onto warm flour tortillas. Serve immediately, optionally garnished with fresh cilantro. This dish can be accompanied by salsa, sour cream, or guacamole if desired.
Notes
- You can use other cuts of steak, but flank steak works best for shredding and absorbing flavors.
- If you prefer less liquid, you can drain some of the juices before serving.
- For a gluten-free option, substitute flour tortillas with corn tortillas.
- Cooking times may vary based on slow cooker model; adjust accordingly.
- Adding bell peppers towards the end preserves their texture and color.
