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These easy steak fajitas slow cooker are perfect for warm evenings when you want a tasty, zesty meal but don’t want to stand at the stove. Fajitas first came from Northern Mexico and later became popular in Tex-Mex cooking. The classic way to make them is to quickly cook thin strips of marinated skirt or flank steak with peppers and onions in a hot pan.
This version keeps that same yummy flavor but lets your slow cooker do all the hard work. After a few hours, you’ll have juicy, shiny strips of steak mixed with soft, sweet peppers and onions. It’s the perfect filling to pile into warm tortillas without much effort at all.
Pile these steak fajitas onto warm flour or corn tortillas, then add a squeeze of fresh lime juice on top. You can add simple toppings too, like a spoonful of salsa, some sliced avocado, or a scoop of sour cream. Black beans or Mexican-style rice on the side turns this into a full meal, and a crunchy green salad with a lemony or limey dressing helps balance out the rich beef flavor.
If you’re having friends over, put everything out on the table so people can build their own fajitas and pick their favorite toppings.
These slow cooker steak fajitas turn tender flank steak, sweet peppers, and onions into a juicy, flavorful filling with almost no effort. Just five simple ingredients cook together low and slow, creating tangy, tender meat perfect for tortillas. It’s a hands-off way to enjoy a Tex-Mex favorite any night of the week.
Ingredients
- 1.5 to 2 pounds flank steak, cut into thin strips against the grain
- 3 large bell peppers (different colors), seeds removed and cut into thin strips
- 1 large yellow onion, cut into thin strips
- 1 packet (1 ounce) fajita or taco seasoning mix
- 1/3 cup lime juice (fresh or from a bottle)
Slow Cooker Steak Fajitas: Directions
- Cut the flank steak into thin strips, about 1/4 inch thick, making sure to slice against the grain of the meat. Slicing this way helps keep the steak soft and tender even after it cooks for a long time.
- Spread the sliced bell peppers and onion evenly across the bottom of a 4- to 6-quart slow cooker. Try to make the layer as flat and even as you can, since these vegetables will turn soft and slightly sweet as they cook alongside the steak.
- In a medium-sized bowl, mix the fajita or taco seasoning with the lime juice using a whisk or fork. Stir until it turns into a loose, tangy paste. If the mixture feels too thick to stir easily, add 1 to 2 tablespoons of water to thin it out.
- Place the sliced flank steak into the bowl with the seasoning and lime mixture. Toss the steak strips around until every piece is fully coated in the tangy marinade.
- Lay the seasoned steak strips on top of the peppers and onions already sitting in the slow cooker. Spread the meat out as evenly as you can so every piece cooks at the same speed.
- Put the lid on the slow cooker. Cook on the LOW setting for 5 to 6 hours, or on the HIGH setting for 2.5 to 3 hours. The steak should turn very tender, and the peppers and onions should be soft with slightly browned edges. Try not to open the lid too often while it cooks, since this lets heat escape and makes the cooking time longer.
- Once the cooking time is done, taste a bit of the juice in the slow cooker. If it needs more flavor, sprinkle in a little more seasoning mix or add another splash of lime juice. Gently stir everything together so the steak, peppers, and onions are well mixed and coated in the tasty juices.
- Serve the warm steak and vegetable mixture with warm tortillas, along with any toppings you enjoy. You can also spoon it over rice or fresh salad greens if you’d like a lighter meal without bread.
