Description
This Slow Cooker Steak Fajitas recipe offers a flavorful and easy way to prepare tender, juicy flank steak with sautéed bell peppers and onions, simmered slowly in a zesty tomato and chipotle sauce. Perfect for a hands-off meal, it cooks low and slow in the crockpot, allowing spices and tangy lime juice to infuse the meat and vegetables, making it ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Vegetables
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
Meat
- 1 ½ pounds flank steak
Spices and Flavorings
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon oregano
- 1 teaspoon black pepper
- 10.5 ounces diced tomatoes with green chilies, drained
- ¼ cup chipotle peppers in adobo sauce, chopped (Optional, leave out if you don’t like it spicy)
- 3 teaspoons garlic, minced
- 2 limes, juiced
Instructions
- Prepare vegetables: Add the sliced yellow onion and all three sliced bell peppers (red, yellow, green) to the bottom of a 6-quart slow cooker, creating a flavorful bed for the steak to cook on.
- Season the steak: Place the 1 ½ pounds of flank steak on top of the vegetables in the slow cooker. Evenly sprinkle the chili powder, cumin, paprika, salt, oregano, and black pepper over the steak to infuse it with a robust southwestern flavor.
- Add remaining ingredients: Top the steak with the drained diced tomatoes with green chilies, chopped chipotle peppers in adobo sauce (if using), minced garlic, and freshly squeezed lime juice to add a smoky, tangy kick to the dish.
- Cook slowly: Cover the slow cooker and cook on low heat for 7–8 hours to allow the flavors to develop fully and the steak to become tender. Alternatively, cook on high for 3–4 hours if pressed for time.
- Slice the meat: Once cooking is complete, carefully remove the steak from the slow cooker and let it rest for a few minutes so the juices redistribute for maximum tenderness and juiciness.
- Shred and combine: Slice the flank steak thinly against the grain into strips less than an inch thick to reduce chewiness. Return the sliced meat back into the slow cooker and mix it well with the juices and the veggies.
- Serve: Serve the steak and vegetable mixture in warm tortillas with your favorite fajita toppings such as sour cream, guacamole, shredded cheese, or fresh cilantro. Enjoy your authentic slow-cooked steak fajitas!
Notes
- Letting the flank steak rest after cooking helps the juices redistribute evenly, enhancing tenderness and flavor.
- Slicing the meat against the grain shortens muscle fibers, making the flank steak strips easier to chew.
- Keep strips thin (less than an inch thick) for the best texture and mouthfeel when eating.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
