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Steak Fajita Pasta

Steak Fajita Pasta is a family favorite meal made with marinated and grilled steak served over creamy fajita seasoned pasta with grilled vegetables. A great way feed a crowd with a couple of nice steaks. 

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Grilled Steak Fajitas are one of our go-to meals that everyone can agree on. This easy dinner could be made with grilled chicken using our fajita marinade too. 

Steak Fajita Pasta in a pan. Fajita marinated steak is incredibly flavorful and picks up those delicious smoky flavors on the grill. Once you try making fajitas on the grill, you’ll never want to make them any other way. Serve it over creamy pasta for a dinner that is sure to please.

Fajita Marinade ingredients.

🔥 Ingredients Needed

For the Steak Fajitas

  • Steak: Ribeye, Strip Steak, Sirloin or Flank Steak
  • Olive Oil
  • Lime Juice
  • Lemon Juice
  • Brown Sugar
  • Granulated Garlic
  • Chili Powder
  • Ground Cumin
  • Kosher Salt
  • Black Pepper
  • Onions
  • Bell Peppers

For the Pasta

  • Fettuccine
  • Heavy Whipping Cream
  • Salted Butter
  • Granulated Garlic
  • Smoked Paprika
  • Ground Cumin
  • Kosher Salt
  • Cotija Cheese ~ A dry crumbly Mexican cheese that is usually found in the dairy isle, near the refrigerated tortillas.
  • Cilantro – optional garnish

🔥Step by Step Directions

Marinate the Steak

  1. Pat the steaks dry with paper towels and place in a gallon zip top bag. Collage making fajita marinade.
  2. Mix the fajita spices together in a bowl. 
  3. Add the olive oil, lemon and lime juices and whisk together. Collage steaks in a zip top bag / with marinade.
  4. Pour marinade over the steaks. Press out the air and seal.
  5. Turn the bag over and over, coating the steaks in the marinade. 
  6. Refrigerate at least one hour and up to 4 hours.

Grill the Fajitas

Collage: Grilling peppers, onions/ 2 ribeye steaks.

  1. Prepare a grill fire. 
  2. Slice the onions and bell peppers, removing the stems, seeds and veins. Toss with olive oil. 
  3. Cook the vegetables with the grill closed for about 10 minutes or until softened and slightly charred. 
  4. Remove from grill and set aside. 
  5. Remove steaks from marinade and place on the grill. Drizzle marinade over the steak. 
  6. Close the grill and cook 5 minutes.
  7. Turn the steaks and continue to cook until desired temperature is reached. 
  8. Remove from grill, tent with foil and set aside.

Cook the Pasta

Collage: Making fajita seasoned pasta cream sauce.

  1. Make the pasta sauce in a pan, adding heavy whipping cream, butter, garlic, smoked paprika, ground cumin and salt. 
  2. Cook over medium heat until cream just starts to bubble. Lower to simmer. 
  3. Whisk in the cotija cheese, cooking until cheese is melted. Collage: cooking fettuccine and tossing with cream sauce.
  4. Meanwhile, cook the pasta.
  5. Add the drained pasta to sauce and toss to coat. Collage: 2 grilled steaks, sliced on a cutting board.
  6. Slice the steak into thin strips. Plaid table cloth with steak fajita pasta in a pan. Bowl of cheese, cilantro.
  7. Serve pasta topped with steak, onions and peppers. Plate of pasta with sliced steak, peppers, onions.
  8. Garnish with cilantro and additional cotija cheese if desired.

🔥How to Store and Reheat

Store leftover pasta in an airtight container in the refrigerator up to 4 days. Steak and vegetables can be stored with the pasta or in a separate container up to 4 days. 

To reheat, add pasta, steak and vegetables to a pan with 1- 2 tablespoons milk. Cook over medium heat, stirring until heated through.

Pan of Steak Fajita Pasta with cilantro.

🔥 Side Dishes to Serve with Steak Fajita Pasta

If you are a fan of elotes, give our Grilled Mexican Street Corn a try. It has so much flavor and pairs perfectly with the fajita flavors.

Our Chile Butter Corn on the Cob is incredibly flavorful and made in a foil packet with a green chile and garlic seasoned butter.

Plate of steak fajita pasta.

Add this easy Steak Fajita Pasta to your weekly meal plan for a dinner that will have everyone lining up with a plate. It’s quick enough for busy weeknights and delicious enough for company. 

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Closeup of plate of pasta with steak fajitas.
Yield: 4 Servings

Steak Fajita Pasta

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Steak Fajita Pasta is a family favorite meal made with marinated and grilled steak served over creamy fajita seasoned pasta with grilled vegetables. A great way feed a crowd with a couple of nice steaks. 

Ingredients

For the Steak Fajitas

  • 1 pound steak (ribeye, strip steak, sirloin or flank steak)
  • ⅓ cup brown sugar
  • 1 tablespoon granulated garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • ¾ cup plus 2 tablespoons olive oil, divided
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 onion, sliced
  • 2 bell peppers, stems, seeds, stems removed and sliced

For the Pasta

  • 12 ounces fettuccine
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons salted butter
  • 1 tablespoon granulated garlic
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 cup cotija cheese, plus more for serving
  • cilantro for garnish, optional

Instructions

  1. Pat the steaks dry with paper towels and place in a zip top bag.
  2. In a bowl, combine 1/3 cup brown sugar, 1 tablespoon granulated garlic, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 tablespoon kosher salt and 1 tablespoon black pepper.
  3. Whisk in 3/4 cup olive oil, lemon juice and lime juice.
  4. Pour marinade over the steak, Squeeze out the air and seal. Turn the bag over and over until steak is well coated. Refrigerate at least 1 hour and up to 4 hours.
  5. Prepare a grill fire to 300° using pecan or hickory for smoke flavor.
  6. Toss onions and peppers with 2 tablespoons olive oil.
  7. Place onions and peppers on a grill, use a grill pan if needed. Close the grill and cook 10 minutes or until vegetables start to char and are softened.
  8. Remove from grill and keep warm.
  9. Raise the grill fire to 350°.
  10. Remove steaks from marinade. Place onto the grill and drizzle with marinade. Cook with the grill closed for 5 minutes. Flip the steaks and continue to cook until desired doneness.
  11. Remove steaks from grill and tent with foil.
  12. Cook the pasta according to package directions, drain well.
  13. Make the sauce by adding heavy whipping cream and butter to a saucepan over medium heat.
  14. Whisk in 1 tablespoon granulated garlic, 2 teaspoons smoked paprika, 1 teaspoon ground cumin and 1/2 teaspoon kosher salt. Continue to cook until sauce starts to bubble. Lower to simmer.
  15. Whisk in cotija cheese, cooking until cheese is melted.
  16. Add pasta to the sauce and toss to coat well.
  17. Slice the steak into thin strips.
  18. Serve pasta topped with sliced steak, onions and peppers.
  19. Garnish with additional cotija cheese and cilantro if desired.

Notes

Store leftovers in an airtight container up to 4 days.

Reheat in a skillet with 1 - 2 tablespoons of milk over medium heat, stirring until heated through.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 1036Total Fat: 72gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 241mgSodium: 1518mgCarbohydrates: 58gFiber: 4gSugar: 21gProtein: 42g

Nutritional information is estimated and may not be accurate.

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