Slow Cooker Steak Fajitas. These easy 5-ingredient slow cooker steak fajitas are perfect for warm May nights. I crave something fresh and tangy but hate standing by a hot stove. Fajitas come from northern Mexico and got big in Tex-Mex food. They usually have fast-cooked marinated steak strips with peppers and onions. Here, the slow cooker does the job. You get juicy steak mixed with soft, sweet peppers and onions. It’s great in warm tortillas with little work.
Tender flank steak melts with colorful bell peppers and onions in a zesty lime-seasoned slow cooker magic. Just 5 simple ingredients create juicy, flavorful fajitas ready with no stove fuss. Perfect for busy weeknights—serve in warm tortillas topped with lime, salsa, or cream for a tasty, hands-off Mexican feast.
Servings: 4
Ingredients
-
1.5 to 2 pounds flank steak, cut thin against the grain
-
3 big bell peppers (use different colors), seeded and sliced thin
-
1 big yellow onion, sliced thin
-
1 (1-ounce) pack fajita or taco seasoning
-
1/3 cup lime juice (fresh or from bottle)
Slow Cooker Steak Fajitas: Directions
-
Cut flank steak into thin strips about 1/4 inch wide against the grain. This keeps meat soft after cooking.
-
Put sliced peppers and onion in bottom of 4- to 6-quart slow cooker. Spread them flat. They turn soft and sweet.
-
In a bowl, mix seasoning pack and lime juice into a thin paste. Add 1-2 tablespoons water if too thick.
-
Add steak strips to the bowl. Toss until all pieces get coated well.
-
Lay coated steak over peppers and onions in cooker. Spread even for good cooking.
-
Cover. Cook on LOW 5-6 hours or HIGH 2.5-3 hours. Steak gets tender, veggies soften with caramelized edges. Don’t open lid much.
-
Taste juices. Add more seasoning or lime if needed. Stir gently to mix steak with veggies until shiny.
-
Serve mix with warm tortillas and fun toppings. Or put over rice or salad for easy meal.