These easy Slow Cooker Steak Tacos are a great dinner that you can set and forget using your crockpot. Simply combine sirloin steak, seasonings, peppers, and onions for a tender beef taco that’s tortilla-ready. Great for weeknight dinners and delicious leftovers!
Easy slow cooker street tacos
Whether it’s taco Tuesday or any day of the week, making tacos in your slow cooker is always a good idea! The ingredients are so easy to prep the night before and you can set it and forget it in your crockpot. After a few hours, you’ll be indulging in deliciously tender and seasoned beef loaded into tortillas with your favorite salsa.
Beef sirloin, peppers, onions, and taco seasonings are combined in a crockpot along with some broth and cornstarch. After letting the slow cooker work its magic, you’ll end up with taco-ready carne asada and a thick and flavorful sauce that goes so well over the beef.
When you’re ready to eat, simply serve the beef on tortillas with your favorite toppings like shredded lettuce, cheese, or Homemade Tomato Salsa. Pair them with a side of Cilantro Lime Rice or a Mexican Corn and Black Bean Salad. And if you like these pepper steak tacos, don’t forget to try my easy recipe for Crockpot Chicken Tacos and Slow Cooker Taco Soup!
What is carne asada?
Mexican-inspired carne asada is grilled beef that has been marinated in dry spices and lime juice. Cooking it on the grill gives it a char on the outside and helps it taste smoky and tender on the inside. Once it’s cooked, the meat is cut into thin strips so it’s easy to add to a tortilla.
This recipe is similar to traditional carne asada but made easier in the crockpot. It’s best served with a side of rice, beans, or green salad or can be put into tacos, enchiladas, burritos, or even used to top a plate of nachos.
The best meat for steak tacos
When choosing meat for steak tacos, you want to make sure your choice has a good amount of fat and marbling for plenty of flavor. I like using beef sirloin but you can also use flank steak, strip steak, skirt steak, or even beef tenderloin.
When it comes to tougher cuts of beef such as skirt and flank steak, make sure you slice it thin to keep it as tender as possible when cooking.
How to make carne asada in a slow cooker
Cut the beef into strips and season it with garlic powder. Rub it thoroughly into the meat and add it to a skillet over medium heat until the strips have browned.
Stir the beef broth and cornstarch together in the bottom of the slow cooker. Next, add in the beef strips, onion, diced tomatoes, cumin, chili powder, and salt. Stir it all together.
Slowly cook the carne asada on high for 2 and a half hours. Afterward, throw in the sliced green peppers and cook for an additional 1 hour on high. After 3 hours, 30 minutes total, the carne asada beef will be done.
Remove the beef from the crockpot and serve on tortillas or hard shells with cheese, salsa, lettuce, avocado, or whatever else you like on your tacos.
Steak taco toppings
Customize these carne asada tacos by adding all of the toppings you love! Here’s what I suggest using for a loaded and flavorful steak taco:
- Shredded lettuce
- Diced tomato
- Shredded cheese
- Pickled onions
- Sliced, pickled or candied jalapenos
- Tomatillo salsa
- Sliced radishes
- Tomato salsa
- Black Bean corn salsa
- Sour cream
- Hot sauce
- Roasted corn
- Caramelized onions
Storing and reheating leftovers
To store: Any leftover pepper steak taco mix can be stored in an airtight container in the fridge for 3 to 4 days.
To freeze: Store the cooked and cooled carne asada in an airtight container or freezer-safe bag with the air removed for up to 3 months. Thaw in the fridge before reheating and serving.
To reheat: To reheat the beef taco mix, add it to a skillet over medium heat until warmed through for the best results. You can also reheat it in the microwave.
More taco recipes to try
- Baked Black Bean Tacos
- Instant Pot Cherry Tomato Chicken Tacos
- Slow Cooker Tomatillo Tacos
- Leftover Rice Tacos
- Slow Cooker Chicken Chipotle Tacos
- Stovetop Taco Soup
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Slow Cooker Steak TacosPrint
- 2 pounds beef sirloin (or ribeye)
- 2 teaspoons garlic powder
- 3 tablespoons vegetable oil
- 1/2 cup beef broth heated up
- 1 tablespoon cornstarch
- 1 small onion chopped
- 14 oz can diced tomatoes
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 2 green peppers sliced
- Cut your beef sirloin into 2 inch strips. Sprinkle garlic powder on top of them, rubbing it in.
- In a skillet over medium high heat, add vegetable oil and beef strips. Brown sirloin strips (takes about 10 minutes), drain grease and set aside.
- Add beef broth and cornstarch to the bottom of the slow cooker and mix so cornstarch is dissolved. You want your beef broth to be hot so the cornstarch is dissolved, I throw mine in the microwave for 30 seconds.
- Add beef strips into the slow cooker on top of broth mixture.
- Add onion, diced tomatoes, cumin, chili powder and salt into the slow cooker mixing to combine all ingredients.
- Cover and cook on HIGH for 2 hours, 30 minutes. Add sliced green peppers and cook an additional 1 hour on HIGH. So the total time is 3 hours, 30 minutes.
- Serve on tortillas or hard shells, add cheese, salsa, lettuce, avocado or whatever else you'd like on top.