Creamy Steak Fajita Pasta Recipe
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.
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 tablespoon 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 tablespoon 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.
Video
Notes
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.
Nutrition
Calories: 863kcalCarbohydrates: 70gProtein: 42.5gFat: 45g
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