Slow Cooker Steak Fajitas
Craving fajitas without the hassle of a blazing hot skillet? Use your slow cooker to achieve juicy-tender steak fajitas with a mix of colorful peppers and onions ready just in time for dinner! Even better, Slow Cooker Steak Fajitas will reduce the time and cost of eating out, AND you’ll have easy leftovers to enjoy for more meals at home!
Servings 4 servings
Calories 359kcal
Equipment
- Slow Cooker
Ingredients
- 1 1/2 pounds skirt steak
- 2 bell peppers I used one orange and one yellow
- 1/2 large red onion
- 2 tablespoons olive oil
- 2 tablespoons homemade fajita seasoning
- Juice of one lime
- 1 tablespoon honey
- Flour tortillas
- Sour cream and cheese for serving optional
Instructions
- Place the skirt steak in bottom of slow cooker
- Remove ribs and seeds from peppers, slice peppers lengthwise, then layer around steak in slow cooker
- Peel onion, slice into petals, add to slow cooker
- Whisk together remaining ingredients and pour over meat and veggies
- Cover and cook on high for 3-4 hours or low for 6-8 hours
- Remove the steak and veggies from the slow cooker; slice steak into strips
- Serve with tortillas, sour cream, and cheese, or as desired
Notes
- Store leftovers in a sealed container in the fridge for up to 3 days. Freeze with a small amount of the juices in an airtight container for up to 3 months.
- Reheat in the microwave or in a skillet on the stove.
- Be sure to slice meat after removing it from the slow cooker and let it rest for a few moments to preserve the juices.
- Drain extra juices before serving.
- Check out this simple lime squeezer for an easy tool to use on your next fajita night!
Nutrition
Calories: 359kcal | Carbohydrates: 9g | Protein: 38g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 116mg | Potassium: 645mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1877IU | Vitamin C: 77mg | Calcium: 18mg | Iron: 3mg