Description

These Steak Fajitas Crockpot are the ultimate solution for busy nights when you want a hearty, flavorful, and healthy meal with minimal effort. Juicy strips of beef slow-cooked with bell peppers, onions, jalapeños, and lime juice create a tender, zesty, and protein-packed dish that’s perfect for weeknight dinners, family gatherings, or meal prep. Serve them in tortillas, over rice, or as fajita bowls for a customizable meal everyone will love.

Ingredients

1 lb beef flank steak, sliced very thin
1 medium onion, sliced into thin strips (about 1–1½ cups)
⅔ cup salsa
2 tablespoons freshly squeezed lime juice (juice of 1 medium lime)
2 tablespoons chopped jalapeños
2 cloves garlic, minced
4 teaspoons taco seasoning (homemade or store-bought)
½ teaspoon kosher salt
2 bell peppers (red and green), sliced into strips

Cook Mode Prevent your screen from going dark

Instructions

Prep the Ingredients: Slice the steak, onion, and bell peppers into thin strips. In a small bowl, combine salsa, jalapeños, lime juice, taco seasoning, garlic, and salt. Stir well to mix.
Load the Crockpot: Layer the sliced onions and steak at the bottom of the slow cooker. Pour the salsa mixture over the top and toss gently to coat evenly.
Cook Until Tender: Cover and cook on LOW for 4–8 hours, depending on your slow cooker. Check around 4 hours—the beef should be tender but not falling apart.
Add the Peppers: When the beef is nearly done, add sliced bell peppers. Continue cooking for another 30–60 minutes until the peppers reach your desired tenderness.
Serve and Enjoy: Serve warm in tortillas, over rice, or as a fajita bowl topped with sour cream, avocado, cheese, and a squeeze of fresh lime.

Notes

Slice thin for tenderness: Thin beef strips cook evenly and stay juicy.
Meal Prep Favorite: Divide into containers for easy high-protein lunches.
Double Batch: Ideal for feeding a crowd—just extend the cook time slightly.
Make It Spicy: Add more jalapeños or use hot salsa for an extra kick.
Storage: Cool completely, then refrigerate for up to 4 days or freeze up to 3 months. Reheat in a skillet or microwave.

Prep Time: 10 minutes
Cook Time: 6 hours