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. 

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. 

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.

Grill the Fajitas

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

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.
4. Meanwhile, cook the pasta.
5. Add the drained pasta to sauce and toss to coat.
6. Slice the steak into thin strips.
7. Serve pasta topped with steak, onions and peppers.
8. Garnish with cilantro and additional cotija cheese if desired.

🔥 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.

Print Recipe

5 from 2 votes

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. 

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Steaks

Cuisine: American

Keyword: Fajita pasta, grilled steak pasta, leftover steak recipes, steak pasta

Servings: 4 Servings

Calories: 1036kcal

Author: Milisa

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 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.
• Whisk in 3/4 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 1/2 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

Serving: 1g | Calories: 1036kcal | Carbohydrates: 58g | Protein: 42g | Fat: 72g | Saturated Fat: 36g | Polyunsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 1518mg | Fiber: 4g | Sugar: 21g

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