Description
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.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg
