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.
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.
🔥 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
- Pat the steaks dry with paper towels and place in a gallon zip top bag.
- Mix the fajita spices together in a bowl.
- Add the olive oil, lemon and lime juices and whisk together.
- Pour marinade over the steaks. Press out the air and seal.
- Turn the bag over and over, coating the steaks in the marinade.
- Refrigerate at least one hour and up to 4 hours.
Grill the Fajitas
- Prepare a grill fire.
- Slice the onions and bell peppers, removing the stems, seeds and veins. Toss with olive oil.
- Cook the vegetables with the grill closed for about 10 minutes or until softened and slightly charred.
- Remove from grill and set aside.
- Remove steaks from marinade and place on the grill. Drizzle marinade over the steak.
- Close the grill and cook 5 minutes.
- Turn the steaks and continue to cook until desired temperature is reached.
- Remove from grill, tent with foil and set aside.
Cook the Pasta
- Make the pasta sauce in a pan, adding heavy whipping cream, butter, garlic, smoked paprika, ground cumin and salt.
- Cook over medium heat until cream just starts to bubble. Lower to simmer.
- Whisk in the cotija cheese, cooking until cheese is melted.
- Meanwhile, cook the pasta.
- Add the drained pasta to sauce and toss to coat.
- Slice the steak into thin strips.
- Serve pasta topped with steak, onions and peppers.
- 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.
🔥 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.
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.
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.
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 ½ cups heavy whipping cream
- 2 tablespoons salted butter
- 1 tablespoon granulated garlic
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ cup cotija cheese, plus more for serving
- cilantro for garnish, optional
Instructions
- Pat the steaks dry with paper towels and place in a zip top bag.
- In a bowl, combine ⅓ cup brown sugar, 1 tablespoon granulated garlic, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 tablespoon kosher salt and 1 tablespoon black pepper.
- Whisk in ¾ cup olive oil, lemon juice and lime juice.
- 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.
- Prepare a grill fire to 300° using pecan or hickory for smoke flavor.
- Toss onions and peppers with 2 tablespoons olive oil.
- 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.
- Remove from grill and keep warm.
- Raise the grill fire to 350°.
- 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.
- Remove steaks from grill and tent with foil.
- Cook the pasta according to package directions, drain well.
- Make the sauce by adding heavy whipping cream and butter to a saucepan over medium heat.
- Whisk in 1 tablespoon granulated garlic, 2 teaspoons smoked paprika, 1 teaspoon ground cumin and ½ teaspoon kosher salt. Continue to cook until sauce starts to bubble. Lower to simmer.
- Whisk in cotija cheese, cooking until cheese is melted.
- Add pasta to the sauce and toss to coat well.
- Slice the steak into thin strips.
- Serve pasta topped with sliced steak, onions and peppers.
- 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:
4Serving Size:
1Amount 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.
Duncan Edwards
The preparation and presentation are immaculate, we love it
Toni
This was a huge hit at my house!! A new favorite meal for weeknights!