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This Fajita Meat Recipe is an easy one pot pasta recipe that combines fajitas with pasta night! This easy weeknight dinner recipe can be made with steak or chicken – it’s light and a little spicy and is perfect to feed the family.
If you love steak pasta recipes, this easy weeknight meal recipe is made in one pot and takes just 30 minutes! The flavor is spicy and reminiscent of those Sunday Fajita nights, and the pasta wins over everyone! 30 minute pasta is the best thing in the world, especially on busy days.
What I love best is that the pasta cooks right in the same pan. When I realized you could boil pasta in liquid that wasn’t water and that you could use just enough, so the pasta absorbs it all with no draining, that was a game-changer. It makes one-pot meals so easy! Use steak or chicken to make this easy dinner recipe perfect for you!
Ingredients Needed
- Meat: Chicken or Steak are the best options. I use steak because my family likes it best!
- Chicken Stock: You can also use water instead if you don’t have chicken stock.
- Vegetables: Veggies like bell peppers and tomatoes are great add-ins for this.
- Pasta: Use your favorite kind!
- Spices: Oregano, cumin, garlic powder, chili powder, paprika, salt, pepper, and red chili flakes.
How to Make Fajita Pasta
- Be sure to season your meat before it goes in the pan so it absorbs all the flavor.
- Heat the pan to high heat – you want to sear in the flavor.
- Once the meat is cooked you’ll cook the bell peppers and onions.
- I love using chicken stock to boil my pasta in to add flavor. The pasta cooks right in the same pan!
- I add sour cream to make a creamy pasta, like when you’re making stroganoff.
Expert Tips
- I like to make this steak and pasta with beef fajitas meat, but you can use any cut of red meat, like sirloin steak or skirt steak and slice it in thin strips. You can also use chicken if you prefer.
- Or, make it with leftover steak to make leftover steak fajitas pasta. If you use leftover steak, you can skip cooking the meat and add it after the pasta is done cooking.
- If you don’t want to measure out all the spices, feel free to swap out them for a packet of fajita seasoning mix if you happen to have one.
- You can skip the sour cream at the end, but I like the sauce’s body. You can replace with avocado, that would be fantastic too!
- Add corn tortillas or flour tortillas on the side too!
Steak Fajita Pasta Recipe
Recipe Video
Ingredients
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼-½ teaspoon dried red pepper flakes depending on how hot you like it
- ½ teaspoon ground pepper
- 1 teaspoon kosher salt
- 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 garlic cloves finely chopped
- 1 can 15 ounces diced or petite diced tomatoes
- 2½ cups beef or chicken stock or water
- 10 ounces dried pasta I used penne, about 3 cups dry
- ¼ cup sour cream
Instructions
- Stir together all spices, salt, and pepper in a small bowl. Sprinkle evenly over meat and rub in to coat all sides and pieces.
- Heat olive oil in a large skillet over medium high heat. Add the steak and cook, turning as needed to brown all sides, for about 5 minutes until browned and mostly cooked through. The time it takes will depend on the thickness of your cut. Remove to a plate.
- Add onions, peppers, and garlic to the pan and cook, stirring occasionally, until cooked through and browned, about 5 minutes. Remove from pan and place with the steak.
- Add the tomatoes, stock or water, and pasta to the pan. Boil, stirring occasionally, until the pasta is cooked through, about 8-12 minutes. There will still be some liquid in the pan (this is your sauce).
- Return the meat and peppers to the pan with the pasta. Stir in sour cream. Cook over low heat just until the sour cream is distributed through the sauce and all the components are hot. Serve immediately.
This is terrific, no mess, and quick. I had leftover steak, so I threw a little of the broth and half the spice mixture in with it, which was a bit extra, but so am I. The rest of the spices went in with the peppers. I made the rest of the recipe as written and really enjoyed it. I love things I can make on autopilot at the end of the day.