Slow Cooker Shredded Beef Fajitas

Slow Cooker Shredded Beef Fajitas come together with just a few simple ingredients. They are loaded with flavor from the homemade fajita seasoning and fire-roasted tomatoes.

I know fajitas are simple and quick to make so you’re thinking, why would you want to make them in the slow cooker. I’ll tell you why! Because the flavors from the homemade fajita seasoning and the fire-roasted tomatoes all meld wonderfully with the beef, onions, and peppers. Plus, there’s that time thing. Sometimes, it’s just nice to know that dinner is already made and cooking when you get home.

Of course, we often will have these grilled steak fajita foil packets or change it up with oven baked chicken fajitas. No matter which, they are all great meals but using the slow cooker means less for me to clean up and less time in the kitchen.

It’s the final day for our food bloggers slow cooker event celebrating #NationalSlowCookerMonth. What are your favorites? Have you been following that hashtag?

This Week I am Sharing:

• Slow Cooker Sloppy Joes (Monday)
• Slow Cooker Ham and White Bean Soup (Wednesday)
• Slow Cooker Shredded Beef Fajitas (that’s this recipe)

Slow Cooker Shredded Beef Fajitas

I’m going to be honest here and tell you that I originally did not intended to have these be shredded. They were to be steak strips for fajitas. However, this particular day my husband and I were working on a project in the garage and time for away from us. When I went to add the bell peppers to the crock pot, the beef strips were already super done and falling apart.

By the time the peppers were cooked to perfection, the beef was really shredded. I tasted it and it was so good – moist and flavorful. I called it a WIN and we had shredded beef fajitas.

If you want them to be steak strip fajitas, just cook them less than I did! I probably had them on for 7 hours and not 5-6 that they should have been.

The beef I use are steak strips that were marked for “stir-fry”, which is perfect for fajitas. Alternatively, you can use a 2 pound flank steak cut into thin strips.

Adding the bell peppers the last hour of cooking will keep them crisp-tender and not mushy. You can use a packaged fajitas seasoning mix if you don’t want to make your own seasoning blend. Also, if you don’t have or want to use the fire-roasted tomatoes, use a can of regular diced tomatoes. The fire-roasted just add so much flavor to so many dishes.

Check this Pro Tip Out!

Pro-tip: If you’re using a flank steak, place your it into the freezer for 10-20 minutes–this makes it MUCH easier to slice.

What do you serve with beef fajitas?

We like to serve these shredded beef fajitas in flour or corn tortilla shells. Sometimes adding a dollop of sour cream, shredded cheese, or guacamole. Add a side of Mexican or Spanish rice.

Leftovers can be served over rice or made into burritos. You could even make the fajitas into a burrito bowl.

How do you store leftovers?

Once the fajitas are cooled, store in a covered container in the refrigerator for up to 3 days. Leftovers can also be frozen for up to a month.

Ingredients

• Beef strips (stir-fry beef strips) or flank steak
• bell peppers
• onion
• fire-roasted tomatoes
• homemade fajita seasoning
• tortilla shells
• sour cream, diced tomatoes, cheese, or guacamole (optional)

How to Make Slow Cooker Shredded Beef Fajitas

Step 1

Place beef strips in bottom of slow cooker and add onion slices on top. In a small bowl mix the can of fire-roasted tomatoes with 3 tablespoons of fajita seasoning. You can also use a packaged fajita or taco seasoning if you prefer. Pour tomato mixture over the onions and beef. Cover and cook on low for 5 – 6 hours or until beef is just about fork tender.

Step 2

Add the sliced pepper strips, and cook another 30 minutes or until the meat is fork tender and falling apart and the peppers are tender-crisp.

Shred the meat if needed and serve in tortilla shells with your favorite toppings.

Tips, Tricks, and FAQs

• The beef I use are steak strips that are marked for “stir-fry”, which is perfect for fajitas. Alternatively, you can use a 2 pound flank steak cut into thin strips.
• If you’re using a flank steak, place your it into the freezer for 10-20 minutes–this makes it MUCH easier to slice.
• Leftovers can be served over rice or made into burritos. You could even make the fajitas into a burrito bowl.
• Once the fajitas are cooled, store in a covered container in the refrigerator for up to 3 days. Leftovers can be frozen for up to a month.
• Adding the bell peppers the last hour of cooking will keep them crisp-tender and not mushy.
• You can use a packaged fajitas seasoning mix if you don’t want to make your own seasoning blend.
• If you don’t have or want to use the fire-roasted tomatoes, use a can of regular diced tomatoes.

Enjoy these Recipes to Celebrate #NationalSlowCookerMonth!

• Slow Cooker Taco Noodle Soup from Cheese Curd In Paradise
• Slow Cooker Sago Kheerfrom Magical Ingredients
• Slow Cooker Teriyaki Chicken from Kathryn’s Kitchen Blog
• Slow Cooker Shredded Beef Fajitas from Blogghetti
• Overnight, Slow Cooker Eggnog Cranberry Steel-Cut Oatmeal from The Spiffy Cookie
• Slow Cooker Brazilian Feijoada from Palatable Pastime
• Italian Sausage Soup from A Day in the Life on the Farm
• Crockpot Ranch Chicken from The Fresh Cooky
• Slow Cooker Chicken Pot Pie from Karen’s Kitchen Stories
• Slow Cooker Country Style Ribs from Life Love and Good Food
• Hot Creamy Sausage Dip from Devour Dinner
• Beef Tips from Art of Natural Living

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