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Homemade Steak Fajita Pasta Skillet with Peppers & Onions photo
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Steak Fajita Pasta Skillet with Peppers & Onions

This Steak Fajita Pasta Skillet is a vibrant, easy one-pan meal combining tender flank steak, sautéed peppers, onions, and cheesy fettuccine.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Tex Mex
Keyword: Easy, Fajita, One-Pan, Pasta, Quick, Steak
Servings: 4 servings

Ingredients

  • 8 oz fettuccine pasta the perfect pasta shape to catch the sauce and fillings
  • 1 lb flank steak thinly sliced against the grain for maximum tenderness
  • 1 tablespoon olive oil for sautéing the steak and veggies
  • 1 red bell pepper sliced – adds sweetness and color
  • 1 yellow bell pepper sliced – brings brightness and crunch
  • 1 medium onion sliced – provides savory depth
  • 2 cloves garlic minced – for aromatic flavor
  • 1 teaspoon ground cumin signature fajita spice
  • 1 teaspoon chili powder adds warmth and a gentle kick
  • salt and pepper to taste – essential seasoning
  • 1/2 cup beef broth creates a light, flavorful sauce
  • 1/2 cup shredded cheddar cheese melty, gooey finish
  • fresh cilantro chopped for garnish – a fresh herbal note

Instructions

  • Bring a large pot of salted water to a boil. Add the fettuccine and cook until just al dente, typically 8-10 minutes. Drain and set aside, reserving a small cup of pasta water for later.
  • While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced flank steak and season with salt, pepper, cumin, and chili powder. Sear the steak slices for about 2-3 minutes per side until browned but still tender. Remove the steak from the skillet and set aside.
  • In the same skillet, add the sliced red and yellow bell peppers and onions. Sauté for 5-7 minutes until they begin to soften but still hold some crunch. Add the minced garlic during the last minute of cooking, stirring frequently to avoid burning.
  • Return the cooked steak to the skillet with the peppers and onions. Pour in the beef broth to deglaze the pan, scraping up any browned bits for extra flavor. Cook everything together for 2-3 minutes to allow the flavors to meld.
  • Add the cooked fettuccine to the skillet. Toss everything together gently to coat the pasta in the sauce and distribute the steak and veggies evenly. Sprinkle shredded cheddar cheese over the top and cover the skillet for a minute or two until the cheese melts beautifully.
  • Turn off the heat and sprinkle fresh cilantro over the skillet for a burst of fresh flavor. Serve immediately, spooning generous portions onto plates or bowls.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Sharp Knife
  • Cutting Board
  • Wooden Spoon or Spatula
  • Colander

Notes

  • Slice the steak thinly against the grain to ensure tenderness and prevent toughness.
  • Do not overcook the peppers and onions; keep them slightly crisp for better texture and flavor.
  • Reserve some pasta water to adjust sauce consistency if needed.
  • Use vegetable broth instead of beef broth for a vegetarian-friendly version.
  • Reheat leftovers gently with a splash of broth or water to maintain moisture and flavor.