Beef Fajitas in the Crockpot feature tender beef strips slow-cooked with bell peppers, onions, and zesty fajita spices. This easy, hands-off dish delivers bold Tex-Mex flavors—perfect for a hearty meal that fills your home with savory aromas, ready to wrap in tortillas with your favorite toppings.
Recipe Tips and Tricks
- Searing Boost: Sear the beef in a skillet before slow cooking—it locks in flavor and adds a caramelized depth.
- Pepper Prep: Slice bell peppers evenly—keeps them tender but not mushy; add them halfway to retain some crunch.
- Spice Mix: Make your own fajita seasoning (chili powder, cumin, paprika)—taste and adjust for your heat preference.
- Juice Trick: Add lime juice at the end—brightens the flavors without cooking out the zest.
- Tortilla Warmth: Warm tortillas in the oven or skillet right before serving—makes them soft and pliable.
Why You’ll Love This Recipe
You’re going to absolutely adore this Beef Fajitas Crockpot Recipe—it’s a flavor-packed, no-fuss meal that’ll bring everyone to the table with smiles! Imagine coming home to the irresistible aroma of tender beef strips simmering with colorful bell peppers, sweet onions, and a zesty blend of fajita spices, all melded together in a slow cooker until every bite is juicy and bursting with Tex-Mex goodness. You’ll love how this recipe takes the classic fajita experience and makes it so easy—no standing over a hot skillet required—just toss everything in the crockpot and let it work its magic while you go about your day.
It’s perfect for busy weeknights when you want something hearty yet effortless, or a casual weekend gathering where you can set out tortillas, salsa, and guac and let everyone build their own fajita masterpiece. The beef gets so tender it practically melts in your mouth, the peppers and onions soak up all that savory spice, and the whole thing comes together with a squeeze of lime that makes it pop. Whether you pile it into warm tortillas or serve it over rice, this dish is a crowd-pleaser that’s as fun to eat as it is delicious. This isn’t just a meal—it’s a fajita fiesta that’ll have you savoring every zesty, tender bite and planning your next taco night before the plates are even cleared!
Beef Fajitas
Tender beef slow-cooked with peppers, onions, and fajita spices for tortillas.
Ingredients
- 2 pounds flank steak or skirt steak, sliced against the grain into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large yellow onion, sliced
- 3 garlic cloves, minced
- ½ cup low-sodium beef broth
- Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 tablespoons olive oil (for searing)
- 10 tortillas (flour or corn, for serving)
Instructions
- Hey there, let’s get this Beef Fajitas Crockpot Recipe going—it’s going to be a zesty, tender Tex-Mex treat! First, grab that flank steak or skirt steak and slice it into thin strips against the grain—it’ll be so much tenderer that way. Heat the olive oil in a big skillet over medium-high heat until it’s nice and hot, then toss in the beef strips. Sear them for about 2-3 minutes per side until they’ve got a golden-brown crust—this step’s optional, but it adds such a yummy flavor boost! Once they’re seared, transfer the beef to your crockpot.
- Now, let’s layer in the goodness! Add the sliced red, yellow, and green bell peppers on top of the beef—they’ll bring all that vibrant color and sweetness. Toss in the sliced onion next—it’ll melt into the mix as it cooks. In a small bowl, whisk together the beef broth, minced garlic, chili powder, and cumin—give it a quick taste and tweak the spices if you want more kick. Pour this savory mix over the beef and veggies, letting it seep into every corner. Pop the lid on your slow cooker, set it to low for 6-8 hours (or high for 3-4 if you’re short on time), and let it work its magic. Your kitchen’s going to fill with the most mouthwatering fajita aroma—pure happiness!
- When the time’s up, lift the lid and check it out—the beef should be tender and the peppers soft but still holding their shape. Squeeze the fresh lime juice over everything—it’ll brighten up all those flavors. Give it a gentle stir to mix the juices, then let it sit for a few minutes to soak it all in. While it rests, warm up your tortillas—wrap them in foil and pop them in a 300°F oven for 10 minutes, or heat them in a skillet for that fresh-off-the-griddle feel.
- Serve it up hot—spoon that juicy beef and veggie mix into warm tortillas, and let everyone add their favorite toppings like salsa, guac, or a dollop of sour cream. You’ve just made fajitas that are tender, zesty, and oh-so-delicious—dig in and enjoy every flavorful bite!
Notes
- Searing the beef is optional but adds awesome flavor—don’t skip it if you’ve got a few extra minutes!
- Add peppers halfway through cooking if you like them firmer—keeps some crunch.
- Leftovers are perfect for tacos or bowls—flavors get even better the next day!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 500Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 96mgSodium 427mgCarbohydrates 40gFiber 3gSugar 2gProtein 40g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef: Flank steak or skirt steak (1.5-2 pounds) works best—lean yet tenderizes beautifully; slice against the grain.
- Bell Peppers: Red, yellow, and green bell peppers add color and sweetness—fresh and firm for the best texture.
- Yellow Onion: Sliced onions bring sweet-savory depth—yellow or white onions melt into the mix nicely.
- Garlic: Fresh minced garlic adds warm, aromatic flavor—use plump cloves for maximum punch.
- Beef Broth: Low-sodium broth keeps the beef moist—enhances flavor without overpowering the spices.
- Lime: Fresh lime juice adds a zesty finish—squeeze it fresh for the brightest taste.
- Chili Powder: Brings mild heat and earthy flavor—adjust to your spice tolerance.
- Cumin: Ground cumin adds warm, smoky depth—essential for that fajita vibe.
- Olive Oil: For searing—extra-virgin adds a fruity note; any cooking oil works too.
- Tortillas: Flour or corn tortillas for serving—flour is softer, corn adds a traditional twist.
Variations and Substitutions
- Meat Swap: Use chicken thighs or pork tenderloin instead of beef—chicken cooks faster, pork adds a different richness.
- Pepper Options: Swap bell peppers for poblano or jalapeño—poblano adds mild smokiness, jalapeño brings heat.
- Broth Alternatives: Use chicken broth or beer—beer adds a malty depth that pairs well with spices.
- Spice Variations: Replace chili powder with smoked paprika or cayenne—paprika adds smokiness, cayenne ramps up heat.
- Veggie Additions: Add sliced mushrooms or zucchini—toss them in for the last hour for extra flavor and texture.
- Low-Carb Option: Skip tortillas and serve over cauliflower rice or lettuce—keeps the fajita vibe without the carbs.
- Gluten-Free: Use corn tortillas and gluten-free broth—ensures it’s safe for gluten-sensitive eaters.
- Heat Boost: Add hot sauce or red pepper flakes—tailor the spice to your liking.
- Sweet Twist: Add a tablespoon of honey or brown sugar—balances the spices with a subtle sweetness.
- Topping Ideas: Serve with salsa, guacamole, or sour cream—customize to your taste for extra flair.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days—reheat gently with a splash of broth.
- Freezer: Freeze in a freezer-safe container or bag for up to 3 months—thaw overnight in the fridge before reheating.
- Make-Ahead: Prep the beef and veggies the night before—store in the fridge and start the crockpot in the morning.
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