Steak Fajita Pasta Recipe
This steak fajita pasta brings bold flavors to your dinner table in one pot. Perfect gluten-free weeknight meal ready in 30 minutes!
You know that moment when you’re craving the sizzle and spice of fajitas but also need something cozy and filling? That’s exactly how this steak fajita pasta was born in my kitchen one chaotic Tuesday evening.
I had bell peppers threatening to wilt in my fridge, leftover steak seasoning in the pantry, and about twenty minutes before everyone descended on the kitchen asking what’s for dinner. What I needed was a one-pot meal that could deliver big, bold fajita spices without the usual tortilla assembly line.
This steak fajita pasta has become our go-to Taco Tuesday twist when we want all the fiesta flavors with half the effort. It’s naturally gluten-free friendly (just grab your favorite gluten-free pasta), comes together in a single skillet, and honestly? The kids fight over seconds every single time.
Table of Contents
Ingredients For Steak Fajita Pasta
| Ingredient | Amount |
|---|---|
| Steak (sirloin, flank, or skirt steak work beautifully) | 1 lb |
| Fajita seasoning packet | 1 packet |
| Sweet onion, sliced | 1 medium |
| Bell peppers (any color mix), sliced | 3 medium |
| Garlic, minced | 2 cloves |
| Beef or chicken broth | 1/2 cup |
| Salsa (your favorite variety) | 1 jar (16 oz) |
| Gluten-free pasta (penne, rotini, or shells) | 1 box (12 oz) |
| Olive oil or avocado oil | 2 tablespoons |
Instructions For Steak Fajita Pasta
Step 1: Gather all your ingredients and set them near your stovetop so everything’s within arm’s reach. Heat a large, deep skillet or Dutch oven over medium-high heat with a drizzle of oil.
Step 2: Season your steak generously with half the fajita seasoning packet, massaging the spices into both sides. Add the steak to your hot, oiled pan and cook for 3-4 minutes per side for medium doneness, or adjust to your preference. You’ll hear that beautiful sizzle—that’s flavor happening!
Step 3: While the steak works its magic, slice your sweet onion and bell peppers into strips about 1/4-inch thick. Mince your garlic cloves and have them ready to go.
Step 4: Transfer the cooked steak to a cutting board and let it rest for a few minutes, then slice it into bite-sized strips against the grain. Don’t skip the resting—it keeps all those delicious juices locked in.
Step 5: In the same pan (all that browned flavor stays!), add your sliced onions and sauté for about 3-4 minutes until they’re softened and starting to caramelize at the edges. Scrape up any tasty bits stuck to the bottom of the pan.
Step 6: Toss in the bell pepper strips, minced garlic, broth, remaining fajita seasoning, and entire jar of salsa, stirring everything together. Add the uncooked gluten-free pasta directly to the pan and give it a good stir to coat every piece. Crank the heat up to medium-high so everything bubbles happily.
Step 7: Let the pasta cook right in that flavorful sauce for about 10-12 minutes, stirring occasionally to prevent sticking. The pasta should absorb most of the liquid and become tender with just a bit of saucy goodness clinging to each piece. If it looks too dry, splash in a little extra broth or water. When the pasta reaches your desired tenderness, fold the sliced steak back in and let it warm through for a minute. Serve immediately and watch it disappear!
Substitutions For Steak Fajita Pasta
Protein swaps: Ground beef, chicken breast, or even shrimp work wonderfully in place of steak. Cook them fully before removing from the pan, then continue with the recipe as written.
Pasta alternatives: Regular wheat pasta works if gluten isn’t a concern, or try chickpea pasta for extra protein. Rice noodles create a different texture but still taste amazing with these bold spices.
Fajita seasoning: No packet on hand? Mix together 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, 1/2 teaspoon garlic powder, and a pinch of cayenne. This expert substitution advice helps you customize heat levels perfectly.
Broth substitute: Water mixed with a teaspoon of bouillon paste works in a pinch. You could even use the liquid from your salsa jar plus a splash of water.
Troubleshooting Your Steak Fajita Pasta
Pasta too mushy? This happens when you cook it too long or use too much liquid. Check for tenderness at the 9-minute mark and remove from heat when it still has a slight bite.
Sauce too thin? Let it simmer uncovered for an extra 2-3 minutes to reduce and thicken. Alternatively, stir in a tablespoon of tomato paste for body and extra flavor.
Steak turned tough? You might’ve overcooked it or cut with the grain instead of against it. Slice those beef fibers perpendicular to how they run, and aim for medium rather than well-done for the most tender bites.
Not spicy enough? Well… fajita seasoning packets vary wildly in heat levels! Add a pinch of cayenne, some diced jalapeños, or a few shakes of hot sauce directly into the pan. Taste as you go.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more liquid as it sits, so you might want to add a splash of broth or salsa when reheating. Warm it gently in a skillet over medium heat or microwave in 1-minute intervals, stirring between each.
Meal prep tip: This one-pot meal actually tastes even better the next day once the flavors meld together. Make it on Sunday and pack it into individual containers for easy grab-and-go lunches all week.
Serving Suggestions
Pile this steak fajita pasta into bowls and let everyone customize their own toppings bar-style. Set out shredded cheese, sour cream, sliced avocado, fresh cilantro, lime wedges, and crushed tortilla chips for a full Tex-Mex experience.
This pairs beautifully with a simple side salad, some classic shrimp cocktail as an appetizer, or warm cornbread. For a lighter touch, serve it alongside roasted vegetables or a cooling cucumber salad.
Variations
Creamy version: Stir in 1/2 cup of heavy cream or cream cheese during the last 2 minutes of cooking for a luscious, restaurant-style sauce. This makes it extra kid-friendly and absolutely decadent.
Veggie-packed: Add sliced mushrooms, zucchini, or corn kernels along with the peppers for extra nutrition and color. Frozen corn works great here—just toss it in frozen!
Dairy-free adaptation: This recipe is naturally dairy-free as written! Just skip any cheese toppings or use dairy-free alternatives. The dish is so flavorful and satisfying on its own.
Sheet pan version: Toss everything except the pasta with oil and seasoning, roast at 425°F for 20 minutes, then toss with cooked pasta and salsa. Different method, same amazing flavors.
FAQs About Steak Fajita Pasta
Can I use fresh salsa instead of jarred?
Absolutely, fresh salsa works wonderfully here. You might need to add an extra 1/4 cup of broth since fresh salsa tends to be less liquidy than jarred varieties. The brightness of fresh tomatoes really shines through.
What’s the best gluten-free pasta for this recipe?
Brown rice pasta holds up beautifully in this saucy dish without getting mushy. Chickpea or lentil pasta adds protein and creates an even more filling meal. According to trusted gluten-free nutrition research, choosing pasta made from whole grains or legumes boosts both fiber and nutrients.
How do I know when the steak is done?
Use an instant-read thermometer for perfect results every time: 130-135°F for medium-rare, 135-145°F for medium, and 145-155°F for medium-well. Man, oh man, does this take the guesswork out of cooking steak!
Can I make this ahead for a party?
Yes! Cook everything completely, then store it in the fridge for up to 2 days. Reheat it in a large skillet with a splash of broth, stirring occasionally until warmed through. It’s perfect for game day gatherings or casual dinner parties.
Why use a sweet onion specifically?
Sweet onions like Vidalia or Walla Walla add a subtle caramelized sweetness that balances the bold spices perfectly. Regular yellow onions work fine too—they’ll just have a slightly sharper bite.
Best way to slice peppers for even cooking?
Cut your peppers into uniform 1/4-inch strips so they cook at the same rate. Remove the seeds and white membranes completely for the sweetest flavor and best texture.
Steak Fajita Pasta
Equipment
- Large deep skillet or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Instant-read thermometer (optional)
Ingredients
- 1 lb steak sirloin, flank, or skirt steak work beautifully
- 1 packet fajita seasoning
- 1 medium sweet onion sliced
- 3 medium bell peppers any color mix, sliced
- 2 cloves garlic minced
- ½ cup broth beef or chicken
- 1 jar (16 oz) salsa your favorite variety
- 1 box (12 oz) gluten-free pasta penne, rotini, or shells
- 2 tablespoons olive oil or avocado oil
Instructions
- Gather all your ingredients and set them near your stovetop so everything’s within arm’s reach. Heat a large, deep skillet or Dutch oven over medium-high heat with a drizzle of oil.
- Season your steak generously with half the fajita seasoning packet, massaging the spices into both sides. Add the steak to your hot, oiled pan and cook for 3-4 minutes per side for medium doneness, or adjust to your preference. You’ll hear that beautiful sizzle—that’s flavor happening!
- While the steak works its magic, slice your sweet onion and bell peppers into strips about 1/4-inch thick. Mince your garlic cloves and have them ready to go.
- Transfer the cooked steak to a cutting board and let it rest for a few minutes, then slice it into bite-sized strips against the grain. Don’t skip the resting—it keeps all those delicious juices locked in.
- In the same pan (all that browned flavor stays!), add your sliced onions and sauté for about 3-4 minutes until they’re softened and starting to caramelize at the edges. Scrape up any tasty bits stuck to the bottom of the pan.
- Toss in the bell pepper strips, minced garlic, broth, remaining fajita seasoning, and entire jar of salsa, stirring everything together. Add the uncooked gluten-free pasta directly to the pan and give it a good stir to coat every piece. Crank the heat up to medium-high so everything bubbles happily.
- Let the pasta cook right in that flavorful sauce for about 10-12 minutes, stirring occasionally to prevent sticking. The pasta should absorb most of the liquid and become tender with just a bit of saucy goodness clinging to each piece. If it looks too dry, splash in a little extra broth or water. When the pasta reaches your desired tenderness, fold the sliced steak back in and let it warm through for a minute. Serve immediately and watch it disappear!
