Slow Cooker Beef Fajitas
Tender and flavorful beef fajitas cooked low and slow in a slow cooker, perfect for an easy and delicious meal. Served with sautéed bell peppers and onions, these fajitas are a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 pounds beef flank steak, trimmed
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 bell peppers (1 red, 1 yellow, 1 green), sliced into thin strips
1 large yellow onion, sliced into thin strips
3 cloves garlic, minced
1/4 cup beef broth
2 tablespoons fresh lime juice
8 small flour tortillas
1/2 cup chopped fresh cilantro (for garnish)
1 cup shredded cheddar cheese (optional, for serving)
1 cup sour cream (optional, for serving)
1 cup salsa (optional, for serving)
Instructions
In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper to make the fajita seasoning.
Rub the olive oil all over the beef flank steak, then evenly coat the steak with the fajita seasoning mixture.
Place the sliced bell peppers, sliced onion, and minced garlic into the bottom of the slow cooker.
Place the seasoned beef flank steak on top of the vegetables in the slow cooker.
Pour the beef broth over the steak and vegetables.
Cover and cook on low for 6 hours, or until the beef is tender and shreds easily with a fork.
Remove the beef from the slow cooker and shred it using two forks.
Return the shredded beef to the slow cooker and stir to combine with the vegetables and juices.
Stir in the fresh lime juice.
Warm the flour tortillas in a dry skillet or microwave.
Serve the shredded beef and vegetables on warm tortillas. Garnish with chopped cilantro and, if desired, shredded cheddar cheese, sour cream, and salsa.