Crockpot Steak Fajitas

How to Make Steak Fajitas in the Slow Cooker

My family’s favorite dinner are fajitas! The easiest way to make these is in a crockpot, hands down. Just dump it all in and come home to a hot cooked meal.

You can use flank or ribeye steak for this recipe, it’s up to you!

Frequently Asked Questions:

1. What will I need to complete this recipe?
   1. You will need the following ingredients:
      1. Flank or Ribeye Steak
      2. Olive Oil
      3. Red/Green Bell Peppers
      4. Salsa
      5. Brown Sugar
      6. Mild Green Chilies
      7. Diced Tomatoes
      8. Chili Powder
      9. Salt
      10. Garlic Powder
      11. Onion Powder
      12. Ground Cumin
      13. Paprika
      14. Cayenne Pepper
   2. You will need the following supplies:
      1. Crock Pot
      2. Spoon or spatula (to mix ingredients)
      3. Bowl or Cutting Board
      4. Forks or Shredder Claws (to shred steak)
2. How do I store the Shredded Mexican Steak?
   1. You can store the Shredded Mexican Steak in an airtight container in the fridge. It also freezes very well!
3. How long will the Shredded Mexican Steak keep?
   1. The steak will keep for about 3-4 days when kept in a sealed container in the refrigerator. It will keep in the freezer for 2-3 months.

Notes:

The shredded steak can be very “wet” and you can drain the steak before serving. We prefer to keep the liquid because it helps the steak not dry out. The extra liquid also makes for amazing leftovers! If you think the steak is good fresh out of the crock pot, the leftovers are even better!

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Crockpot Steak Fajitas

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 30 minutes

Servings 4

Ingredients

• 2 pounds of flank or ribeye steak I used ribeye in the photos
• 1 green bell pepper sliced
• 1 red bell pepper sliced
• 2 Tablespoons Olive Oil
• ¾ Cup Salsa mild, medium, etc – feel free to choose how spicy you want this to be
• 4 Tablespoons Brown Sugar
• 2 4 Ounce Cans Mild Green Chilies
• 2 10 Ounce Cans Diced Tomatoes drained
• 1 Tablespoon Chili Powder
• 2 Teaspoons Salt
• 1 Teaspoon Each of Garlic Powder Onion Powder, and Ground Cumin
• ½ Teaspoon Each of Paprika and Cayenne Pepper
• Dash of Liquid Smoke

Instructions

• Place the steak(s) on the bottom of the crock pot and drizzle with olive oil, flip to coat
• Add all of remaining ingredients, except the Liquid Smoke.
• Cook on low for 6 hours, until the steak is tender enough to shred easily (if you’re in a time crunch, cook the steak on high for 2-3 hours)
• Remove the steak to a bowl or cutting board and shred.
• Place the steak back into the crock pot, add a couple dashes of Liquid Smoke, and cook for an additional 20-30 minutes to allow the steak to absorb the juices.
• Serve with corn or flour tortillas and your favorite fajita toppings.
• Enjoy!