Slow Cooker Beef Fajitas

This easy Slow Cooker Beef Fajitas is a quick and delicious dinner option packed with flavor. Tender beef, colorful veggies, and warm tortillas come together for a satisfying meal. You can customize it with whatever ingredients you have on hand, making it a versatile dish for any night of the week!

Ingredients Needed

• 1 whole beef flank steak
• 1/2 cup olive oil
• 3 Tbsp. Worcestershire sauce
• 1/3 cup fresh-squeezed lime juice
• 3 cloves garlic, minced
• 1 Tbsp. cumin
• 1 Tbsp. chili powder
• 1/2 tsp. red pepper flakes
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 Tbsp. sugar
• 2 medium onions, halved and sliced
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• Oil, for frying
• Flour tortillas, warmed
• Cheese (grated cheddar/Jack or crumbled queso fresco), for topping
• Salsa, for topping
• Sour cream, for topping
• Cilantro leaves, for topping

How To Make Slow Cooker Beef Fajitas

1. Prepare the Marinade: In a dish, combine the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar. Divide the marinade into two separate dishes. Place the flank steak in one dish, turning it over to coat. In the second dish, add the sliced veggies, making sure they’re coated. Cover both dishes with plastic wrap and refrigerate for at least 2 hours.
2. Prepare Tortillas and Toppings: While the steak and veggies marinate, warm the flour tortillas and set up your toppings: cheese, salsa, sour cream, and cilantro leaves.
3. Cook the Veggies: Heat a skillet over medium-high heat and drizzle in some oil. Add the veggies and cook for a few minutes, stirring occasionally, until they are tender but still firm and have a nice char. Remove them from the pan and set aside.
4. Cook the Beef: In the same skillet (or a grill pan), heat oil over high heat. Cook the flank steak for about 2 minutes per side, or until medium-rare. Remove from heat and allow the steak to rest for 5 minutes on a cutting board.
5. Serve: Slice the steak and serve with the cooked veggies, warm tortillas, and all the toppings. Enjoy!

Recipe Tips

• Marinate the meat longer for extra flavor. Let the flank steak marinate for at least 2 hours, or overnight if possible. The longer it marinates, the more flavorful it will be.
• Don’t overcook the beef. Cook the steak for about 2 minutes per side to keep it tender and juicy. Overcooking will make it tough.
• Char the veggies. When cooking the peppers and onions, let them get a nice char to add extra flavor. Don’t rush this step!
• Use fresh lime juice. Freshly squeezed lime juice gives a much better flavor than bottled. It brightens up the whole dish.
• Adjust the spice level. If you like it spicier, add more red pepper flakes or some jalapeños to the veggies. Keep it mild for a family-friendly meal.

How To Store & Reheat Leftovers

• Refrigerate: Place leftover beef fajitas in an airtight container and refrigerate for up to 3 days.
• Freeze: Freezeleftover beef fajitas for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove or in the microwave.
• Reheating: leftover leftover beef fajitas on the stove over medium heat for 5 minutes, stirring occasionally until heated through. You can also microwave them for 1-2 minutes, stirring halfway through to ensure even heating.

More Recipes:

• Creamed Chipped Beef
• Beef Tips And Rice
• Pioneer Woman Beef Rump Roast
• Pioneer Woman Beef Tips And Gravy
• Pioneer Woman Italian Drip Beef