Tender Crockpot Steak Fajitas with Peppers

Short description
Flavorful, slow-cooked beef fajitas featuring tender steak, sautéed bell peppers, and onions—easy to assemble with bold Tex-Mex flavors and perfect for soft tortillas or rice bowls.

Why You’ll Love This Recipe

• Effortless cooking: Prep in minutes and let the slow cooker tenderize the meat and meld flavors.
• Customize to taste: Choose your preferred steak cut, spice level, and mix of peppers.
• Versatile meal: Serve in tortillas, over rice, or as a salad topping for flexible dining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 lbs flank steak or skirt steak, sliced against the grain
• 2 bell peppers (any colors), sliced
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 packet fajita seasoning mix or 2 Tbsp homemade blend
• ½ cup beef broth
• 2 Tbsp lime juice (fresh)
• 1 Tbsp olive oil
• Optional toppings: fresh cilantro, lime wedges, sour cream, guacamole

directions

1. Lightly coat the slow cooker with nonstick spray or a drizzle of oil.
2. Arrange half the bell peppers and onions on the bottom.
3. Season steak strips with fajita seasoning and place them over the veggies.
4. Add remaining peppers, onions, and garlic on top.
5. Pour beef broth, lime juice, and olive oil over the layers.
6. Cover and cook on low for 6–8 hours or high for 3–4 hours, until steak and veggies are tender.
7. Remove steak and vegetables; shred or slice steak further as desired.
8. Return contents to the crockpot and stir to combine.
9. Serve hot in warmed tortillas with your favorite toppings.

Servings and timing

• Servings: 6–8 fajitas
• Prep time: 10 minutes
• Cook time: 6–8 hours (low) or 3–4 hours (high)
• Total time: approx. 6¼–8¼ hours

Variations

• Chicken option: Replace steak with boneless chicken thighs or breasts.
• Spice level: Add diced jalapeños, chipotle powder, or sliced poblano peppers.
• Vegetarian version: Use sliced portobello mushrooms or soy-based meat substitutes.
• Flavor twist: Include corn, black beans, or pineapple chunks for a Tex‑Mex fusion.
• Creamy fajitas: Stir in sour cream or cream cheese at the end for a rich texture.

storage/reheating

• Storage: Refrigerate leftovers in an airtight container up to 3 days.
• Reheating:
  • Skillet: Warm in a nonstick pan over medium heat until heated through.
  • Microwave: Reheat in 1-minute intervals until hot, stirring between.
• Freeze: Store cooled fajita mixture in freezer bags up to 3 months. Thaw before reheating in the slow cooker or skillet.

FAQs

1. Can I use frozen steak?

Yes—add extra cooking time and ensure the internal temperature reaches 145 °F.

2. What’s the best cut of steak?

Flank or skirt steak is ideal for quick shredding. Sirloin can also work well.

3. Do I need to brown the steak first?

It’s optional; browning adds depth but not required for flavor.

4. Can I make this spicy?

Absolutely. Mix in sliced jalapeños, chipotle, or extra fajita seasoning to taste.

5. What tortillas work best?

Warm flour or corn tortillas hold the juicy steak and veggies nicely.

6. How do I prevent soggy vegetables?

Layer veggies separately and avoid overcooking—vegetables should retain some bite.

7. Can I prep this ahead?

Yes—slice and season the steak and store with spices until ready to cook.

8. Can I add cheese?

Yes—fold in shredded cheese before serving or top on individual fajitas.

9. What is a good side dish?

Serve with Mexican rice, refried beans, or street-style corn for a full meal.

10. Is this low-carb?

Yes—serve fajita mix over a salad or in low-carb tortillas for a keto-friendly version.

Conclusion

Tender Crockpot Steak Fajitas with Peppers deliver bold, tender, and vibrant Tex-Mex flavors with minimal effort. Perfect for busy days, casual dinners, or meal prep, they’re easy to customize and delicious every time.

Tender Crockpot Steak Fajitas with Peppers

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Flavorful, slow-cooked beef fajitas featuring tender steak, sautéed bell peppers, and onions—easy to assemble with bold Tex-Mex flavors and perfect for soft tortillas or rice bowls.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 6–8 hours (low) or 3–4 hours (high)
• Total Time: 6¼–8¼ hours
• Yield: 6–8 fajitas 1x
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Tex-Mex
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• 2 lbs flank steak or skirt steak, sliced against the grain
• 2 bell peppers (any colors), sliced
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 packet fajita seasoning mix or 2 Tbsp homemade blend
• 1/2 cup beef broth
• 2 Tbsp lime juice (fresh)
• 1 Tbsp olive oil
• Optional toppings: fresh cilantro, lime wedges, sour cream, guacamole

Cook Mode Prevent your screen from going dark

Instructions

1. Lightly coat the slow cooker with nonstick spray or a drizzle of oil.
2. Arrange half the bell peppers and onions on the bottom.
3. Season steak strips with fajita seasoning and place them over the veggies.
4. Add remaining peppers, onions, and garlic on top.
5. Pour beef broth, lime juice, and olive oil over the layers.
6. Cover and cook on low for 6–8 hours or high for 3–4 hours, until steak and veggies are tender.
7. Remove steak and vegetables; shred or slice steak further as desired.
8. Return contents to the crockpot and stir to combine.
9. Serve hot in warmed tortillas with your favorite toppings.

Notes

• Use chicken, portobello mushrooms, or soy-based meat for variations.
• Adjust spice level with jalapeños, chipotle powder, or poblanos.
• Mix in corn, black beans, or pineapple for flavor variety.
• For creamy fajitas, stir in sour cream or cream cheese at the end.
• Prepare ahead by slicing and seasoning meat the night before.

Nutrition

• Serving Size: 1 fajita (without tortilla or toppings)
• Calories: 230
• Sugar: 3g
• Sodium: 480mg
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 70mg