Steak Fajita Pasta
Steak Fajita Pasta is a delightful twist on two classic favorites—steak fajitas and pasta. This dish brings together tender beef, vibrant vegetables, and a savory sauce, all tossed with pasta for a satisfying meal that the whole family will love. It’s perfect for busy weeknights when you want something hearty yet quick to prepare.
Why It’s My Go-To
There’s something magical about combining the bold flavors of fajitas with the comfort of pasta. This recipe is not only delicious but also incredibly versatile. You can customize it based on what you have on hand, making it a great option for using up leftover ingredients. Plus, it’s a one-pot wonder, which means less cleanup—definitely a win in my book!
Ingredient List
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon dried red pepper flakes (depending on how hot you like it)
- ½ teaspoon ground pepper
- 1 teaspoon kosher salt
- 1 pound beef stir fry meat or any cut sliced thin
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 2 bell peppers (any colors), sliced
- 1-2 garlic cloves, finely chopped
- 1 can (15 ounces) diced or petite diced tomatoes
- 2 cups beef or chicken stock or water
- 10 ounces dried pasta (I used penne, about 3 cups dry)
- 1 cup sour cream
Kitchen Gear Checklist
- Large pot or Dutch oven: For cooking the pasta and sauce.
- Cutting board and knife: To slice the vegetables and meat.
- Measuring spoons: For measuring out spices.
- Wooden spoon: For stirring everything together.
- Colander: For draining the pasta.
Steak Fajita Pasta Cooking Guide
Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions until al dente. Drain the pasta and set it aside, reserving a bit of pasta water for later.
Step 2: Season the Beef
In a small bowl, mix together the dried oregano, ground cumin, garlic powder, chili powder, paprika, red pepper flakes, ground pepper, and kosher salt. Sprinkle this spice mix over the sliced beef, ensuring it’s evenly coated.
Step 3: Sauté the Beef
In the same large pot, heat the olive oil over medium-high heat. Add the seasoned beef and cook until it’s browned and cooked through, about 5-7 minutes. Remove the beef from the pot and set it aside.
Step 4: Cook the Vegetables
In the same pot, add the sliced onion and bell peppers. Sauté for about 3-4 minutes, or until they become tender. Add the minced garlic and cook for another minute until fragrant.
Step 5: Add Tomatoes and Stock
Pour in the diced tomatoes with their juices and the beef or chicken stock. Stir to combine, scraping up any browned bits from the bottom of the pot.
Step 6: Combine Everything
Return the cooked beef to the pot and add the drained pasta. Toss everything together until well combined. If the mixture seems too dry, add a splash of the reserved pasta water to reach your desired consistency.
Step 7: Finish with Sour Cream
Remove the pot from heat and stir in the sour cream until everything is creamy and well coated. Taste and adjust seasoning if necessary.
Adaptations for Special Diets
- Gluten-Free: Use gluten-free pasta to make this dish suitable for those avoiding gluten.
- Dairy-Free: Substitute the sour cream with a dairy-free alternative, such as cashew cream or coconut cream.
- Vegetarian: Replace the beef with a mix of your favorite vegetables or plant-based protein like tempeh or tofu.
- Pasta-Free: Use zucchini noodles or spaghetti squash for a low-carb version.
Missteps & Fixes
- Overcooked pasta: If your pasta is overcooked, it can become mushy. Make sure to keep an eye on it and taste for doneness a minute or two before the package time is up.
- Too spicy: If your fajita pasta turns out too spicy, add a dollop of sour cream or a splash of cream to mellow out the heat.
- Dry dish: If your pasta seems dry after mixing, add a little reserved pasta water or more stock to loosen it up.
Prep Ahead & Store
You can prep this dish ahead of time by slicing the vegetables and beef and storing them in the refrigerator for up to 24 hours. The pasta can be cooked in advance and stored separately. Once cooked, Steak Fajita Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a little water or stock if needed to regain creaminess.
Frequently Asked Questions
Can I make Steak Fajita Pasta in advance?
Yes! You can prepare the ingredients ahead of time and store them in the fridge. It’s also great for meal prep and can be stored in the refrigerator for a few days.
What type of pasta works best for this recipe?
Penne is a great choice because its shape holds onto the sauce well, but you can use any pasta you have on hand, such as rotini or fettuccine.
Can I freeze Steak Fajita Pasta?
Yes, you can freeze this dish for up to 2 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop, adding a splash of liquid to help it regain its creamy texture.
What can I serve with Steak Fajita Pasta?
This dish pairs wonderfully with a simple side salad, some warm tortillas, or even some avocado slices for added creaminess.
Final Thoughts
Steak Fajita Pasta is a fantastic meal that combines the best of both worlds. It’s easy to make, packed with flavor, and can be tailored to suit various dietary needs. Whether you’re cooking for a family dinner or meal prepping for the week, this dish will quickly become a staple in your kitchen. Enjoy every bite of this savory, comforting dish that is sure to impress!
Steak Fajita Pasta is a celebration of flavors and textures that will satisfy your cravings for both pasta and fajitas. So, gather your ingredients, roll up your sleeves, and get ready to create a delicious meal that everyone will love!
Steak Fajita Pasta
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions until al dente. Drain the pasta and set it aside, reserving a bit of pasta water for later.
- In a small bowl, mix together the dried oregano, ground cumin, garlic powder, chili powder, paprika, red pepper flakes, ground pepper, and kosher salt. Sprinkle this spice mix over the sliced beef, ensuring it's evenly coated.
- In the same large pot, heat the olive oil over medium-high heat. Add the seasoned beef and cook until it’s browned and cooked through, about 5-7 minutes. Remove the beef from the pot and set it aside.
- In the same pot, add the sliced onion and bell peppers. Sauté for about 3-4 minutes, or until they become tender. Add the minced garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes with their juices and the beef or chicken stock. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Return the cooked beef to the pot and add the drained pasta. Toss everything together until well combined. If the mixture seems too dry, add a splash of the reserved pasta water to reach your desired consistency.
- Remove the pot from heat and stir in the sour cream until everything is creamy and well coated. Taste and adjust seasoning if necessary.
Notes
- Prep ingredients ahead of time for easy cooking.
- Use gluten-free pasta for a gluten-free option.
- Store leftovers in an airtight container for up to 3 days.
