Crock Pot Steak Fajitas

Crock Pot Steak Fajitas

  • Prep Time: 15 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 6-8

    • Ingredients

  • 1 1/2 lbsboneless sirloin, cut into thin strips
  • 2tablespoonsvegetable oil
  • 2tablespoonslemon juice
  • 1 -2garlic clove, minced
  • 1 1/2 teaspoonsground cumin
  • 1teaspoonseasoning salt
  • 1/2 teaspoonchili powder
  • 1green bell pepper, thinly sliced
  • 1onion, thinly sliced
  • 6 -8flour tortillas
  • shredded cheddar cheese(optional)
  • salsa(optional)
  • guacamole(optional)
  • sour cream(optional)
  • shredded lettuce(optional)
  • chopped tomato(optional)
  • chopped onion(optional)

    • Directions

  • Brown the steak in oil.
  • Place the steak and drippings into the crock pot.
  • Add lemon juice, garlic, cumin, salt, and chili powder.
  • Mix well.
  • Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.
  • Add green pepper and onion; cover and cook for 1 hour more.
  • Warm the tortillas.
  • Spoon beef and veggies down the center of the tortillas.
  • Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.
  • Fold in the sides of the tortillas and serve immediately.

    • Reviews

  • “This tasted and smelled terrific! I did put 1/4 cup of DH Mexican beer in and used lime juice instead of lemon. I never thought to make fajita meat in the crockpot, but certainly will do it again!”

  • “Very good, and easy.Only cooked for a total of 2.5 hours on high and the steak was perfect.Also, this freezes great!”

  • “I prepared this dish in my Nesco roaster which has a “slow cook” setting and the meat cooked faster than the directions indicate.I used red vs. green bell peppers as I like the taste better.Next time, I will add a little more fajita seasoning; however, the dish was great!”

  • “Excellent recipe.I used 1 pound of frozen, sliced flank steak.I put it into the crock frozen.Instead of lemon, I used lime, instead of fresh garlic, I used 1-T. chopped jarred.I also added 1/2 package of my own homemade taco seasoning to other spices.This was a big hit here.The next time I will try 2 froz. chick. breasts in place of steak. Thank you!”

  • “Tasty indeed. I only cooked the meat in the crockpot as I was preparing it ahead and then on the night I served it I cooked peppers and onions on the stove with a grill pan. I’m not sure I would like the veg done in the crockpot but I might try it some time. It’s a brilliant way to prepare the meat as it was very tender but not completely falling apart. I added a jalapeno to the recipe for our preference. Will make again!”

  • “The best!! Will never make steak fajitas another way from now on.”

  • “These were so good! I made them exactly as the recipe states, and I wouldn’t change a thing! Yum!”

  • “I made this recipe today in my 3 1/2 qt. Rival Crockpot.It is nearly identical to recipe 369009, Fabulous Fajitas.It’s very good but I found that cooking it on high for 2 1/2 – 3 hours was too long. I put it on at 2:30 PM and at 4:15, turned it down to low.Then at 4:45, I added the onion and pepper.Finally, at 5:15, I turned it down to low. I tasted this and it’s WAYYY good!”

  • “These are great fajitas.The meat was very tender.I added a bit of seasoning salt and chili powder to my beef when I browned it.My BF really liked these.They were easy to make too.Thank you for posting this recipe.”

  • “Delish!We enjoyed these for dinner tonight.I made as directed except that I peppered and sprinkled sea salt on the meat before browning. Very good.Made fore Best of 2008 Cookbook Swap”

  • “Wonderfully delicious, easy meal I made for 16 people on vacation!It was a perfect meal for a large crowd; cooked up quickly without too much labor and everyone loved it!Definitely a keeper I will be making again and again!”

  • “These were fabulous!Very easy.I started out with just the beef in the pot and then found out I had to take dinner to my in laws and so I threw in some chicken and shrimp with the peppers and onions and everything turned out super tender and flavorful!I also used lime juice instead of lemon due to personal preference.Very easy and great alternative to grilling on the grill.(I usually put the same ingredients in a large foil packet with a tablespoon or so of flour and cook it on the grill until ready.This way works well if your in a hurry!)But make sure you use sirloin steak or a steak of equal quality or your steak will turn out tough!Thanks for sharing Debe!!”

  • “What an easy and simple way to make fajitas.Had everything ready in the morning and just put the crockpot on in the pm.Tasted great and I had leftovers for later.Thanks for the post Debe.”

  • “I used boneless chicken breasts, I didn’t brown them, just threw everything in before work and added the green pepper about 2 hours before we ate.I shredded the chicken and it made an excellent meal and leftovers!This one’s a keeper!I’d love to try it with beef if I could get my family to eat some cow!thanx for a great recipe!”

  • “Just an update:My stars didn’t come out last time; clumsy fingers?Yum! Made this with a much cheaper chuck roast, and shredded it a little after cooking. Turned out great; a little less fajita-like in that the texture was a little softer with shreds (altho larger shreds), but the spices were very good. Also like lime juice over lemon, but that’s a personal thing. Thanks for posting — this would be great to prepare in large (roast-like???) quanitities and freeze without the veggie step, and then add those at the reheating. Again thanks for a great recipe!”

  • “Very good and EASY!I’m on a low carb diet now and this was yummy with a green salad.”

  • “Wow! This was fantastic…I did add a little water (about 1/4 cup) because my meat did not have alot of juice after browning….I followed the rest of the recipe to the T and it was a huge hit. It was wonderful sitting back and enjoying the smells and relaxing until dinner was ready…This is a keeper!”

  • “I thought this turned out very well. I used Deer loin because basically Deer is our “beef” around here, and it came out just fine. The meat is very well seasoned and it smelled great in the house while cooking! Thank you for a great recipe! “

  • “Made these for a church lunch.I was kinda nervous because I was in charge of the meat. I changed the serving to 75 and was just afraid I wouldn’t get the right amount of spices, etc.I did beef and chicken and they turned out great.Had lots of compliments.Thanks and I’m sure I’ll make again(probably not for 75 though, ha!)”

  • “Updated to say that I’ve made them again and used lime juice and we prefer them that way. These are fantastic and easy and a new favorite around here. Original review: I wondered if this was going to turn out since I was using an inexpensive roast and was going to have to cook it for 6-7 hours on low rather then the recommended time and temp. I shouldn’t have worried though because it turned out perfect. Very tasty and tender. I put the onion in from the very beginning because I wasn’t going to be here an hour before eating and it worked fine to do it that way. I know I will be using this recipe many more times, and I can’t wait, it was so good! Next time I am going to try lime juice instead just because I love a lime flavor in Mexican food. It is great as is too though. Thanks so much for sharing!— Jan 21, 2006”

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