Ingredients
Equipment
Method
Prepare the steak:
- Pat the steak dry and trim away any tough excess connective tissue. Slice it thinly against the grain. If the steak is difficult to slice, place it in the freezer for 15–20 minutes first to firm it slightly.
Season the beef:
- In a large bowl, combine chili powder, cumin, smoked paprika, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper if using. Add the sliced steak and toss until thoroughly coated.
Prepare the vegetables:
- Wash and slice the bell peppers into moderately thick strips. Thinly slice the onion and mince the garlic. Avoid cutting the peppers too thin because they can become excessively soft during slow cooking.
Layer the Crock Pot:
- Lightly coat the slow cooker if desired. Add half of the sliced peppers and onions to the bottom. Place the seasoned steak over the vegetables, followed by the remaining peppers, onions, and minced garlic.
Add the cooking liquid:
- Pour the beef broth and Worcestershire sauce over the ingredients. Avoid adding more liquid than called for because the steak and vegetables will naturally release moisture while cooking.
Cook:
- Cover and cook on LOW for approximately 5–6 hours, or on HIGH for approximately 2½–3½ hours, until the steak is tender. Cooking times can vary depending on the cut and thickness of the beef and the individual slow cooker.
Finish the fajitas:
- When the steak is tender, stir in the fresh lime juice and chopped cilantro. Taste and adjust the salt, pepper, or lime juice as desired.
Warm the tortillas:
- Warm tortillas briefly in a dry skillet, microwave, or wrapped in foil until soft and flexible.
Assemble:
- Fill each tortilla with the steak and colorful vegetables. Add your favorite toppings, such as avocado, sour cream, cheese, salsa, cilantro, jalapeños, and an extra squeeze of fresh lime.
Serve:
- Serve immediately while hot and garnish with additional fresh cilantro and lime wedges.
Notes
For tender steak: Always slice the beef against the grain.
For more flavor: Brown the steak briefly in a hot skillet before adding it to the Crock Pot. This is optional but adds extra depth.
For firmer vegetables: Add some of the bell peppers later in the cooking process rather than cooking all of them for the entire time.
For spicy fajitas: Increase the cayenne or add jalapeños, crushed red pepper flakes, chipotle peppers, or hot sauce.
For low-carb or keto: Skip the tortillas and serve the steak and vegetables over cauliflower rice, salad greens, or in lettuce wraps.
For gluten-free: Use certified gluten-free broth, seasoning ingredients, Worcestershire sauce, and tortillas if needed. Always check package labels.
For leftovers: Refrigerate cooked steak and vegetables in an airtight container for up to 3–4 days.
Freezing: Freeze cooked steak and vegetables in an airtight freezer-safe container for up to 2–3 months. The peppers may become softer after thawing.
Best reheating method: Reheat gently in a skillet over medium-low heat with a small splash of broth or water. Avoid overheating the steak, which can make it tougher.
Fresh finish: Don't skip the lime and cilantro. Adding them after cooking gives the slow-cooked fajitas a fresh, bright flavor that balances the rich beef and savory spices.
For more flavor: Brown the steak briefly in a hot skillet before adding it to the Crock Pot. This is optional but adds extra depth.
For firmer vegetables: Add some of the bell peppers later in the cooking process rather than cooking all of them for the entire time.
For spicy fajitas: Increase the cayenne or add jalapeños, crushed red pepper flakes, chipotle peppers, or hot sauce.
For low-carb or keto: Skip the tortillas and serve the steak and vegetables over cauliflower rice, salad greens, or in lettuce wraps.
For gluten-free: Use certified gluten-free broth, seasoning ingredients, Worcestershire sauce, and tortillas if needed. Always check package labels.
For leftovers: Refrigerate cooked steak and vegetables in an airtight container for up to 3–4 days.
Freezing: Freeze cooked steak and vegetables in an airtight freezer-safe container for up to 2–3 months. The peppers may become softer after thawing.
Best reheating method: Reheat gently in a skillet over medium-low heat with a small splash of broth or water. Avoid overheating the steak, which can make it tougher.
Fresh finish: Don't skip the lime and cilantro. Adding them after cooking gives the slow-cooked fajitas a fresh, bright flavor that balances the rich beef and savory spices.