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.
2poundsbeef strips (stir-fry strips) or a flank steak
2 - 3 bell peppers, cut into strips
1largeonion, sliced into strips
114 ounce can fire-roasted tomatoes
3tablespoonshomemade fajita seasoning
tortilla shells
sour cream, diced tomatoes, cheese, or guacamole (optional)
Instructions
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 homemade 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.
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.
Notes
Tips, Tricks, and FAQs
The beef I used was 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.
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 are 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 also 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.