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Homemade Steak Fajita Pasta photo

Steak Fajita Pasta

This Steak Fajita Pasta is a delicious fusion of bold fajita flavors and comforting pasta, perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Spices
  • 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
Main Ingredients
  • 1 pound beef stir fry meat or any cut sliced thin
  • 1 tablespoon olive oil
  • 1 medium yellow onion sliced
  • 2 pieces bell peppers (any colors), sliced
  • 1-2 cloves garlic finely chopped
  • 1 can diced or petite diced tomatoes (15 ounces)
  • 2 cups beef or chicken stock or water
  • 10 ounces dried pasta (I used penne, about 3 cups dry)
  • 1 cup sour cream

Equipment

  • Large pot or Dutch oven
  • Cutting Board
  • Knife
  • Measuring spoons
  • Wooden spoon
  • Colander

Method
 

Cooking Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.