Slow Cooker Steak Fajitas
Transform dinner into a fiesta with these irresistible Slow Cooker Steak Fajitas, a perfect blend of convenience and bold Tex-Mex flavors. Tender, juicy flank steak and vibrant strips of red and green bell peppers slow-cook to perfection alongside fragrant onions, garlic, and a medley of zesty spices like chili powder, cumin, and paprika. The slow cooker does all the work, infusing the dish with rich, savory flavors while you go about your day. Finished with a drizzle of lime juice and served with warm tortillas, these fajitas are as customizable as they are delicious—pile them high with sour cream, guacamole, shredded cheese, or fresh cilantro for the ultimate family-approved meal. Ready in 15 minutes of prep time and cooked to melt-in-your-mouth perfection, this easy, crowd-pleasing recipe will quickly earn a spot in your dinner rotation. Perfect for busy weeknights or casual gatherings, these steak fajitas deliver maximum flavor with minimal effort!
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Recipe Information
Ingredients
- 1 pound Flank steak or skirt steak
- 1 Red bell pepper
- 1 Green bell pepper
- 1 large Yellow onion
- 3 Garlic cloves
- 14.5 ounces Canned diced tomatoes
- 2 tablespoons Lime juice
- 1.5 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chicken or beef broth
- 1 tablespoon Olive oil
- 8 Tortillas
- optional Your choice of toppings (e.g., sour cream, guacamole, shredded cheese, fresh cilantro)
Instructions
Slice the red bell pepper, green bell pepper, and yellow onion into thin strips. Mince the garlic cloves.
Place the flank steak into the bottom of the slow cooker.
Layer the sliced bell peppers, onion, and garlic on top of the steak.
In a small bowl, combine the chili powder, ground cumin, paprika, salt, and black pepper. Mix well.
Sprinkle the seasoning mixture evenly over the vegetables and steak.
Pour the canned diced tomatoes (with their juice), lime juice, and chicken or beef broth over the top.
Drizzle olive oil over the ingredients in the slow cooker.
Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours, until the steak is tender and easy to shred.
Once the steak is cooked, remove it from the slow cooker and use two forks to shred it into bite-sized pieces.
Return the shredded steak to the slow cooker and stir everything to combine. Let it sit for an additional 10 minutes to absorb the flavors.
Warm the tortillas in a skillet or microwave before serving.
Serve the steak fajitas with the warm tortillas and your choice of toppings, such as sour cream, guacamole, shredded cheese, or fresh cilantro.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 5073 mg | 221% | |
| Total Carbohydrate | 234.1 g | 85% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 37.3 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 3726 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
