Craving the bold flavors of fajitas but want something a little different? This creamy steak fajita pasta recipe perfectly blends the smoky, spicy essence of steak fajitas with the comforting richness of a creamy pasta dish. It's a quick, easy-to-make meal that’s guaranteed to be a family favorite. Plus, it offers an exciting twist on traditional fajitas by incorporating al dente pasta and a luscious, creamy, cheesy, slightly spicy sauce.
Creamy steak fajita pasta is a versatile dish perfect for any time of year, but it’s especially popular during cooler months when comforting, rich meals are in demand. This hearty pasta makes for an excellent choice for weeknight dinners, special gatherings, or even celebrations like Cinco de Mayo, when Tex-Mex flavors take center stage. Its warming, creamy nature also makes it a go-to for family dinners in autumn/ Fall or winter. The vibrant mix of bell peppers and flavorful fajita seasoning brings a festive touch, making it a great option for weekend indulgence or casual dinner parties.
This was inspired by my Creamy Garlic Parmesan Steak Pasta, one of my most popular recipes for an easy dinner! Fajita pasta is a repeat recipe for me so I thought why not combine the two! Some other comforting pasta dishes on my site include my Spicy Chicken Vodka Pasta and my Roasted Tomato and Garlic Pasta with Burrata. These are great for the entire family and during busy weeknights.
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Ingredients
Ribeye Steak - I love using ribeye for this steak fajita pasta because of its rich marbling and flavor. The fat in ribeye makes it particularly juicy and tender, adding depth to the final dish. Pan-searing the steaks and basting them with butter helps lock in moisture while developing a beautiful crust. I like to bring the steak to room temperature before seasoning.
Pasta (Farfalle) - You can use any type of pasta for this flavorful dish but farfalle, or bow-tie pasta is my favorite for this fajita pasta. It's perfect for catching the creamy sauce in its ridges and folds. Its slightly chewy texture complements the tender steak bites, and its shape adds visual appeal to the dish.
Sauce ingredients
Heavy Cream (Double cream) - This gives the steak fajita pasta its velvety, rich base. Heavy cream thickens the sauce without overpowering the fajita spices, allowing the flavors to marry perfectly.
Salsa - I like to add salsa to bring in a tangy kick, which balances out the creaminess. It adds a layer of freshness, as well as a subtle heat that gives the dish a fajita-like zing.
Cheddar Cheese - Melted cheddar adds a creamy sharpness to the sauce, creating a rich and smooth finish. I prefer using a sharp cheddar for its punchy flavor that complements the steak and fajita spices.
Fajita Seasoning - The heart of the dish! This seasoning mix delivers the smoky, spicy notes you associate with fajitas. I use it to marinate the steak and flavor the vegetables, giving the whole dish a cohesive Tex-Mex vibe. If you don't have a pre bought fajita seasoning, make your own! Making your own fajita seasoning lets you control the spice level and flavor intensity. Combine cumin, paprika, chili powder, and a pinch of cayenne for heat. Adjust the blend to suit your taste.
Bell Peppers & Yellow Onion - These vegetables are essential to the fajita experience. I like to use yellow, red and green peppers for a vibrant color. Their sweetness, especially when sautéed, contrasts beautifully with the savory steak and adds a pop of color to the steak fajita pasta.
Garlic - Garlic provides an aromatic depth that complements both the fajita seasoning and the cream sauce, enhancing the overall flavor profile.
Olive Oil & Butter - A combination of olive oil and butter is used for cooking the steak. Olive oil provides a higher smoke point, while butter adds flavor when basting the steaks.
Coriander (Optional) - I like adding fresh coriander at the end for a burst of herby freshness. It lightens the richness of the dish and adds a nice finishing touch.
See recipe card for quantities.
Instructions
- Step 1: Start by rubbing half of the fajita seasoning onto the ribeye steaks, making a slight paste with olive oil. Reserve the other half of the seasoning for the vegetables. Heat a large pan on high for about a minute, then add the steaks. Sear for 1.5 minutes on each side, creating a beautiful caramelized crust and a medium rare inside. Add butter to the pan and baste the steaks for an extra 30 seconds to enhance flavor and moisture. Remove the steaks from the pan and let them rest.
- While the steaks rest, Begin to cook your farfalle pasta according to the package instructions then get started on the sauce. In the same pan used for the steaks, reduce to medium-high heat and toss in the sliced onions and bell peppers, along with the remaining fajita seasoning. Sauté for about 5 minutes until the veggies soften and begin to caramelize. Add the minced garlic and cook for another minute to release its fragrance.
- Step 3: Stir in the salsa, followed by the heavy cream. Lower the heat to medium-low and let the sauce simmer for 2 minutes.
- Step 4: Stir in the grated cheddar cheese until fully melted and creamy. If using, add chopped coriander for a fresh burst of flavor. Stir in a small ladle of pasta water if the sauce has thickened too much.
5. Step 5: Add the drained pasta to the sauce, tossing to coat each piece and adding additional pasta water if needed to adjust consistency. Slice the rested steak into bite-sized pieces and serve the creamy steak fajita pasta with the steak evenly distributed over the top.
Hint: To get a restaurant-quality sear on the ribeye, make sure your pan is smoking hot before adding the steak. A hot pan helps lock in juices, creating a flavorful crust while keeping the inside tender. Don’t overcrowd the pan, and let the steak rest after cooking to keep it juicy. Make sure to use a pan that retains heat well. I like to use the Titanium Always pan pro from Our Place.
Tutorial video for the Fajita Steak Pasta
Substitutions
Ribeye Steak - For a leaner option, try sirloin or flank steak, which also sear well but with less fat. For a budget-friendly swap, skirt steak delivers great flavor, while chicken or shrimp are excellent alternatives for a lighter protein option. If you want a vegetarian option, leave out the steak and add in extra veggies, tofu or a vegetarian meat alternative
Farfalle Pasta - While I like farfalle because its shape holds the sauce well, penne or fusilli work equally well for capturing the creamy sauce. Any type of short pasta will still work here, long as well. If you prefer a healthier version, whole wheat pasta adds a nuttier flavor and more fiber.
Sauce substitutions
Double Cream - For a lighter option, I sometimes substitute cream cheese or Greek yogurt. If dairy-free, coconut cream or coconut milk is a great alternative, adding a subtle sweetness. You could also use sour cream which goes well with the fajita pasta theme. You can also use half and half.
Salsa - I like using salsa for its acidity and spice, but tomato passata, tomato purée or diced tomatoes with a dash of hot sauce or smoked paprika can give you a similar result with a smoother texture in this delicious pasta dish.
Cheddar Cheese - While I enjoy the sharpness of cheddar, Monterey Jack cheese or pepper jack cheese add a milder, creamy finish with an extra kick. Mozzarella is another option for those who prefer a milder, meltier cheese in this cheesy pasta.
Fajita Seasoning: If you’re out of fajita seasoning, use another Mexican blend or try a homemade fajita seasoning using a mix of cumin, paprika, chili powder, and garlic powder. This homemade blend allows you to control the heat and spice level.
Onion - I like using onions for their sweetness when caramelized, but shallots or leeks can offer a more subtle, refined flavor. They both add mild sweetness and texture to the dish.
Garlic - For a more intense flavor, garlic powder works in place of fresh cloves, though fresh garlic adds better depth. Shallot can also be a gentler, sweeter alternative to garlic.
Olive Oil - If you’re looking for a more neutral option, vegetable oil or grapeseed oil can be used. Avocado oil also works and provides a higher smoke point for searing.
Butter - Ghee or clarified butter can add an even richer flavor to the steak when basting. For a dairy-free option, margarine or olive oil spread works similarly without compromising flavor.
Coriander - Not everyone loves coriander (cilantro), so if you're not a fan, use parsley or basil to finish the dish with a fresh herbal note.
Variations
Spicy Chicken - Next time, swap the ribeye for grilled chicken breasts seasoned with fajita spices for a fajita chicken pasta recipe. Add extra jalapeños, chipotle paste or spicy salsa to kick up the heat for a zesty, lighter version. You can also just add the chicken without the spice for a creamy chicken fajita pasta.
Vegetarian - Skip the steak and load up on fresh veggies like zucchini, mushrooms, and spinach. Add black beans for protein and a smoky chipotle paste for added depth.
Shrimp - Substitute the steak with juicy shrimp, seasoned and seared until tender. The shrimp’s lightness pairs well with the creamy, tangy fajita sauce for a seafood twist.
Garlic Parmesan - Swap out the fajita seasoning, peppers and salsa for parmesan and extra garlic for a Creamy Garlic Parmesan Steak Pasta
See the recipe for my Creamy Garlic Parmesan Steak Pasta!
Equipment
Large skillet - I use the Titanium Always Pan Pro from Our place
Storage
To store creamy steak fajita pasta, let the dish cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. When reheating, use a stovetop or microwave, adding a splash of milk or cream to restore the sauce’s creaminess.
If freezing, avoid adding the steak. You can freeze the pasta and sauce for up to 2 months in a freezer-safe container. When ready to eat, thaw overnight in the refrigerator, then reheat and add freshly cooked steak on top. Freezing may slightly alter the texture of the cream sauce, so reheating on the stove with a little cream, milk, or pasta water is best for maintaining consistency.
Top Tip
For the perfect texture, cook the pasta just shy of al dente, then toss it in the sauce at the last moment. This allows the pasta to soak up the creamy fajita sauce without getting soggy. It helps the flavors meld together, resulting in a well-coated, flavorful bite every time.
FAQ
Pasta shapes like farfalle, penne, or fettuccine pair well with steak. These varieties hold sauce effectively and provide a hearty bite that complements the richness of the steak.
Fajitas are traditionally served with grilled meat, bell peppers, and onions in soft tortillas, often accompanied by salsa, guacamole, and sour cream.
Yes, pasta and steak make a great combination. The rich, tender steak contrasts beautifully with the comforting pasta, especially when combined with flavorful sauces or seasonings like in a fajita-inspired dish.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Creamy fajita steak pasta:
Recipe
Creamy Steak Fajita Pasta Recipe
Equipment
- Large skillet
- Cutting board
- Large Pot
Ingredients
- 2 ribeye steaks approximately 450g
- 350 g Pasta farfalle
- ½ cup heavy cream 125ml double cream
- ½ cup salsa 125ml
- 50 g cheddar cheese ½ cup grated
- 30 g fajita seasoning
- 3 bell peppers multi colored
- 1 onion
- 2 cloves garlic
- 2 tablespoon olive oil
- 10 g coriander optional
- 1 tablespoon butter
Instructions
- Start by rubbing half of the fajita seasoning onto the ribeye steaks, making a slight paste with olive oil. Reserve the other half of the seasoning for the vegetables.2 ribeye steaks, 30 g fajita seasoning, 2 tbsp olive oil
- Heat a large pan on high for about a minute, then add the steaks. Sear for 1.5 minutes on each side, creating a beautiful caramelized crust and a medium rare inside. Add butter to the pan and baste the steaks for an extra 30 seconds to enhance flavor and moisture. Remove the steaks from the pan and let them rest.1 tbsp butter
- While the steaks rest, Begin to cook your farfalle pasta according to the package instructions then get started on the sauce. In the same pan used for the steaks, reduce the heat to medium-high and toss in the onions and bell peppers, along with the remaining fajita seasoning.350 g Pasta, 3 bell peppers, 1 onion, 30 g fajita seasoning
- Sauté the onions and peppers for about 5 minutes until the veggies soften and begin to caramelize. Add the minced garlic and cook for another minute to release its fragrance.2 cloves garlic
- Stir in the salsa, followed by the heavy cream. Lower the heat to medium-low and let the sauce simmer for 2 minutes.½ cup heavy cream, ½ cup salsa
- Stir in the grated cheddar cheese until fully melted and creamy. If using, add chopped coriander for a fresh burst of flavor. Stir in a small ladle of pasta water if the sauce has thickened too much.50 g cheddar cheese, 10 g coriander
- Add the drained pasta to the sauce, tossing to coat each piece and adding additional pasta water if needed to adjust consistency. Slice the rested steak into bite-sized cubes and serve the creamy steak fajita pasta with the steak evenly distributed over the top.
