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Steak Fajita Pasta

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Steak Fajita Pasta is a delicious dish made with skirt steak, peppers, onions, fajita seasoning, garlic, and pasta tossed in a creamy and savory sauce. These tender beef strips are perfect for quickly frying with sliced vegetables. This quick weeknight meal is a dish the whole family will love.

Steak Fajita PastaSteak Fajita Pasta

This steak fajita pasta recipe is a fun new take on taco Tuesday and is a great way to use skirt steak on sale at the grocery store. You can take it with you to summer BBQs or serve it as a comforting dish during cold months. It’s incredibly versatile and easy to adapt depending on your tastes and preferences. You won’t be able to get enough of this tasty dish!

Steak Fajita PastaSlice the steak into bite-size pieces.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat.

When the oil is very hot, carefully add the steak in a single layer and add 1/2 of the Fajita Seasoning Packet.

Stir the steak around until it is fully cooked, about 7-8 minutes.

Remove the steak to a plate and set aside.

Steak Fajita PastaAdd the remaining 1 tablespoon of olive oil to the skillet with the heat still on medium high.

When the oil is hot again, add the onions, bell peppers, and remaining 1/2 fajita seasoning packet.

Cook, stirring occasionally until the veggies are cooked through, about 5-6 minutes.

Add minced garlic and cook for another 1-2 minutes.

Remove the veggies to the plate with the steak.

Steak Fajita PastaIn the same skillet, add the broth, cream, diced tomatoes, uncooked Barilla Pronto pasta, and salt.

Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.

Steak Fajita PastaAdd the steak and veggies back into the skillet with the pasta and stir to combine until heated through, about 4 minutes.

Steak Fajita Pasta

 

Expert Tips 

These tips and tricks will help you make the best steak fajita pasta recipe.

  • Substitute the steak with a chicken breast to make chicken fajita pasta.
  • Use flank steak instead of skirt steak in this pasta dish.
  • Make your own fajita seasoning with garlic powder, chili powder, onion powder, salt, and pepper.
  • Squeeze a little lime juice over the bowl of pasta right before serving to balance out the creamy sauce.
  • Use red or green bell peppers, red onions, or white onions for the vegetables.
  • You can also make this dish in an instant pot rather than in a pot on the stove.

How To Serve 

Serve the steak fajita pasta recipe with a flour tortilla on the side to scoop up all that delicious creamy sauce. 

Some tasty options you can pair with this steak fajita pasta are slow cooker brown sugar carrots, oven roasted sweet potatoes, or roasted green beans

How To Store 

Refrigerate: Store leftover pasta in an airtight container in the fridge for up to five days.

Reheat: When you’re ready to eat the remaining creamy pasta, scoop it into a bowl and heat it in the microwave in 30-second increments until it’s hot all the way through.

Freeze: Since this dish contains cream and pasta, it’s not a good idea to freeze it for later. You can quickly make this easy dinner recipe from scratch when you’re in the mood for rich and creamy deliciousness.  

FAQs 

What cut of steak is best for fajita pasta?

Thin skirt steak is best for making fajitas because it cooks quickly and is easy to cut into bite-size pieces.

What is this fajita pasta sauce made of?

This creamy sauce is made with heavy cream and beef broth.

How do I make skirt steak tender?

Cooking the steak quickly is the key to keeping it tender. You can also marinate it for 30 minutes before cooking for even more tender meat.

Yield: 6 servings

Steak Fajita Pasta

Steak Fajita Pasta

Steak Fajita Pasta is a delicious dish made with skirt steak, peppers, onions, fajita seasoning, garlic, and pasta tossed in a creamy and savory sauce.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 pound skirt steak, sliced into bite-size pieces
  • 1 envelope fajita seasoning
  • 2 cups each sliced onions and peppers
  • 3-4 cloves garlic minced
  • 1 (14-oz) can beef broth
  • 1- pint heavy cream
  • 1 (10-ocan Diced Tomatoes and Green Chiles
  • 8 oz (about 3 cups penne past
  • ½ teaspoon salt

Instructions

  1. Slice the steak into bite-size pieces.
  2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
  3. When the oil is very hot, carefully add the steak in a single layer and add 1/2 of the Fajita Seasoning Packet.
  4. Stir the steak around until it is fully cooked, about 7-8 minutes.
  5. Remove the steak to a plate and set aside.
  6. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on medium-high.
  7. When the oil is hot again, add the onions, bell peppers, and remaining 1/2 fajita seasoning packet.
  8. Cook, stirring occasionally until the veggies are cooked through, about 5-6 minutes.
  9. Add minced garlic and cook for another 1-2 minutes.
  10. Remove the veggies to the plate with the steak.
  11. In the same skillet, add the broth, cream, diced tomatoes, uncooked Barilla Pronto pasta, and salt.
  12. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
  13. Add the steak and veggies back into the skillet with the pasta and stir to combine until heated through, about 4 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 641Total Fat: 45gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 135mgSodium: 519mgCarbohydrates: 33gFiber: 3gSugar: 8gProtein: 27g

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