This Steak Fajita Pasta blends the best of two favorite dishes into one easy, family-friendly dinner. You get the sizzling goodness of fajitas and the creamy indulgence of pasta all in one skillet. It’s a one-pan meal that’s perfect for busy weeknights but tasty enough for entertaining guests. It’s customizable, high in protein, and great for leftovers too.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Steak (such as flank, skirt, or sirloin), thinly sliced
Pasta (penne, rotini, or fettuccine work well)
Bell peppers (red, green, yellow), sliced
Onion, sliced
Garlic
Olive oil
Fajita seasoning (store-bought or homemade)
Heavy cream
Chicken or beef broth
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Lime juice
Salt
Black pepper
Fresh cilantro (optional, for garnish)
Directions
Cook pasta in salted boiling water according to package instructions. Drain and set aside.
While pasta cooks, season the steak strips with fajita seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steak in batches, searing until browned and cooked to your liking. Remove and set aside.
In the same skillet, add a bit more oil if needed. Sauté sliced onions and bell peppers for 5–7 minutes until tender and slightly charred. Add minced garlic and cook for another minute.
Pour in the broth and bring to a simmer, scraping up any browned bits from the pan.
Stir in the heavy cream and bring to a gentle simmer. Add shredded cheese and stir until melted and smooth.
Add the cooked pasta and steak back into the skillet. Toss everything together to coat evenly in the sauce.
Squeeze fresh lime juice over the top and garnish with chopped cilantro if desired.
Serve immediately while hot.
Servings and timing
This recipe serves 4–6 people. Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes
Variations
Spicy Kick: Add jalapeños or extra chili powder for more heat.
Low-Carb Version: Swap the pasta for zucchini noodles or spaghetti squash.
Cheesy Bake: Transfer to a baking dish, top with extra cheese, and broil until bubbly for a cheesy pasta bake.
Different Protein: Use chicken, shrimp, or even tofu instead of steak.
Tomato Base: Add a few tablespoons of tomato paste or diced tomatoes for a tomato-cream hybrid sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat with a splash of broth or cream to restore the sauce’s consistency. You can also microwave individual servings for 1–2 minutes, stirring halfway through. Freezing is not recommended due to the cream-based sauce, which may separate when thawed.
FAQs
What kind of steak is best for this recipe?
Flank, skirt, or sirloin steak are great options because they cook quickly and stay tender when sliced thinly.
Can I use pre-cooked steak?
Yes, leftover grilled or cooked steak can be sliced and added at the end to warm through without overcooking.
How do I make homemade fajita seasoning?
Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper for a simple homemade blend.
Can I make this dish dairy-free?
Yes, use a dairy-free cream and cheese alternative, or skip the cream and use a tomato-based sauce instead.
Can I make it ahead of time?
Yes, you can prep the steak and veggies ahead. Assemble and reheat just before serving for best results.
What kind of pasta works best?
Short pasta like penne or rotini holds the sauce well, but you can use any pasta you have on hand.
Can I add more vegetables?
Absolutely. Mushrooms, zucchini, or corn make great additions to boost the veggie content.
How can I lighten the sauce?
Use half-and-half instead of heavy cream, or skip the cream entirely and add a splash of broth with extra lime juice.
What toppings go well with this pasta?
Try avocado slices, crushed tortilla chips, sour cream, or extra cheese for added texture and flavor.
Is this dish spicy?
It can be! Adjust the spice level by increasing or reducing the amount of fajita seasoning or red pepper flakes.
Conclusion
Steak Fajita Pasta is a delicious, crowd-pleasing fusion of creamy pasta and bold Tex-Mex flavors. With juicy strips of steak, vibrant peppers, and a silky sauce, it’s a satisfying one-skillet meal that’s perfect for weeknights or special occasions. Easy to customize and packed with flavor, this dish is sure to become a favorite in your recipe rotation.
Steak Fajita Pasta is a hearty and flavorful fusion of creamy pasta and Tex-Mex flair, featuring tender strips of seasoned steak, colorful bell peppers, and onions tossed in a zesty, cheesy fajita-style sauce. It’s a one-skillet meal that’s satisfying, bold, and perfect for weeknights or entertaining.
Ingredients
1 lb steak (flank, skirt, or sirloin), thinly sliced
12 oz pasta (penne, rotini, or fettuccine)
2 bell peppers (red and green), sliced
1 onion, sliced
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons fajita seasoning
1 cup heavy cream
1/2 cup chicken or beef broth
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1 tablespoon lime juice
Salt, to taste
Black pepper, to taste
Fresh cilantro, chopped (optional, for garnish)
Instructions
Cook pasta in salted boiling water according to package instructions. Drain and set aside.
Season steak strips with fajita seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear steak in batches until browned and cooked to your liking. Remove and set aside.
In the same skillet, add more oil if needed. Sauté sliced onions and bell peppers for 5–7 minutes until tender and slightly charred. Add garlic and cook for 1 minute.
Pour in the broth and bring to a simmer, scraping up browned bits.
Stir in heavy cream and bring to a gentle simmer. Add shredded cheese and stir until melted and smooth.
Add cooked pasta and steak to the skillet. Toss everything to coat in the sauce.
Squeeze lime juice over the pasta and garnish with chopped cilantro if desired.
Serve hot and enjoy!
Notes
Use flank, skirt, or sirloin for best texture and flavor.Customize heat by adding jalapeños or chili powder.Substitute chicken, shrimp, or tofu for steak if desired.Add mushrooms, corn, or zucchini to boost veggie content.For a baked version, transfer to a baking dish, top with cheese, and broil until bubbly.
