Slow-Cooker Steak Fajitas

If you’ve got tender, juicy slow-cooker steak fajitas on your mind, you’re in luck. Thanks to slow-cooked flank steak, peppers, onions, tomatoes, and a variety of spices both dried and fresh, this steak fajitas in a Crockpot recipe is packed with flavor. Slow-cooked steak fajitas hit the spot when you’re craving a hearty burrito night but want something a little different.

While this slow-cooker flank steak fajitas recipe takes all day to cook, most of it is done in the slow cooker. This means you can start it in the morning and by dinner time you’ll be ready to assemble your fajitas and dig in. We call that an easy dinner win.

Ingredients for Slow-Cooker Steak Fajitas

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• Steak: Tender beef flank steak is the ideal cut for a slow-cooked meat dish such as these steak fajitas.
• Diced tomatoes: Look for canned tomatoes with garlic and onion.
• Jalapeno pepper: De-seed one fresh pepper and chop well before adding.
• Garlic: Opt for fresh garlic cloves over jarred for a fresher, more pungent garlic flavor.
• Spices: This slow-cooked steak fajitas recipe calls for ground coriander, cumin, chili powder and salt.
• Vegetables: We use onion, green pepper and sweet red pepper as in traditional fajitas. The onion is sliced, and the green and sweet red peppers are julienned.
• Cilantro: Fresh cilantro is added when cooking the onions and peppers for deeper flavor.
• Flour tortillas: Purchase premade tortillas, or make your own tortillas if you’d like.
• Optional: Try sour cream, salsa, fresh cilantro leaves and lime wedges for toppings and garnish.

Directions

Step 1: Prepare the steak

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Thinly slice the steak across the grain into strips; place the strips in a 5-quart slow cooker. Add the tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cook, covered, on low for seven hours or until the meat is tender.

Step 2: Add the onion, peppers and cilantro

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Add the onion, peppers and cilantro. Cook, covered, for one to two hours longer or until the meat is tender.

Step 3: Assemble the fajitas

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Using a slotted spoon, place about 1/2 cup meat mixture down the center of each tortilla. Fold the bottom of the tortilla over the filling and roll up. Serve with toppings as desired.

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Slow-Cooker Steak Fajita Variations

• Pair with sides: To add to this mouthwatering slow-cooker flank steak fajitas meal, consider sides of Spanish rice, corn salad or homemade guac.
• Choose different steak: Whether you don’t have flank steak or you’d prefer a different cut, other options include skirt steak, hanger steak, London broil or top round.

How to Store Slow-Cooker Steak Fajitas

Store any leftover steak fajitas in an airtight container in the fridge, keeping the meat mixture, toppings and tortillas separate so as not to create a soggy tortilla mess. Fajitas should be consumed within three days. To reheat, stir the meat mixture gently over medium-low heat until warmed through.

Slow-Cooker Steak Fajita Tips

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Why is the meat in my slow-cooker flank steak fajitas tough?

Slow-cooking meat breaks down the collagen slowly, which results in buttery soft meat that’ll break apart, but the trick is cooking it long enough. If your fajita meat is tough, it’s likely a sign that it wasn’t cooked long enough to break down the collagen. Learn how to fix tough slow-cooked meat.

What other peppers and ingredients can you add to these slow-cooked steak fajitas for additional flavor?

Play around with peppers and other veggies for additional flavors. Pepper options include poblanos, Anaheim or banana, and extra veggies could include zucchini, summer squash, eggplant, broccoli, mushrooms or jicama (grilled or sauteed for any or all of these!). If you like this recipe, we have a few other amazing fajita recipes or options for recipes with flank steak that are equally as delicious.

How do I fold a tortilla for fajitas?

Assemble the ingredients down the center of a warmed tortilla. Fold the side closest to you up and over the filling, fold in both sides and then continue to roll the tortilla until the entire fajita is wrapped tightly. You can also eat fajitas open on both sides, scooping up any fall-outs with tortilla chips.