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Homemade Steak Fajita Pasta photo

Steak Fajita Pasta

This Steak Fajita Pasta is a delicious fusion! Tender beef, vibrant peppers, and creamy sauce come together for a quick and satisfying meal.
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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
  • 1/4 teaspoon dried red pepper flakes (depending on how hot you like it)
  • 1/2 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 bell peppers (any colors, sliced)
  • 1-2 cloves garlic (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

Equipment

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

Method
 

Cooking Instructions
  1. Start by slicing your beef into thin strips, then chop the onion, bell peppers, and garlic. Having everything ready to go will make the cooking process smooth and efficient.
  2. In a bowl, combine the dried oregano, ground cumin, garlic powder, chili powder, paprika, dried red pepper flakes, ground pepper, and kosher salt. Toss the sliced beef in the spice mixture until well-coated. This will infuse the meat with flavor.
  3. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onion and bell peppers. Sauté for about 5-7 minutes, or until they are softened and slightly caramelized. Add the chopped garlic and cook for an additional minute until fragrant.
  4. Push the sautéed vegetables to the side of the pot and add the seasoned beef. Cook for 3-4 minutes, stirring occasionally until the beef is browned but not fully cooked through.
  5. Add the diced tomatoes (with their juices) and the beef or chicken stock to the pot. Stir everything together, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
  6. Add the dried pasta to the pot and stir to combine. Cook according to the package instructions, usually around 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
  7. Once the pasta is cooked, remove the pot from the heat. Stir in the sour cream until everything is creamy and well combined. Taste and adjust seasoning if necessary.
  8. Serve the Steak Fajita Pasta immediately, garnishing with fresh cilantro, lime wedges, or shredded cheese if desired. Enjoy the delightful fusion of flavors in every bite!

Notes

  • For a deeper flavor, marinate the beef in the spice mixture for at least 30 minutes before cooking.
  • Feel free to mix and match the colors of bell peppers for a vibrant dish.
  • Adjust the level of heat by modifying the amount of red pepper flakes and chili powder based on your preference.
  • Experiment with different types of pasta; penne holds the sauce well, but you could also use fettuccine or even gluten-free pasta if needed.