Creamy Steak Fajita Pasta

Ingredients

• 450 g ribeye steaks (Approximately 450 g total)
• 350 g farfalle pasta
• 0.5 cup heavy cream (Double cream)
• 0.5 cup salsa
• 50 g cheddar cheese (Grated)
• 30 g fajita seasoning (Use half for the steaks and reserve half for the vegetables)
• 3 bell peppers (Multi-colored)
• 1 onion
• 2 cloves garlic (Minced)
• 2 tbsp olive oil (Used to make a paste with part of the seasoning and for cooking the steaks)
• 10 g coriander (Optional; chopped)
• 1 tbsp butter (For basting the steaks)
• pasta water (A small ladle, added as needed to loosen the sauce)

Steps

1. 1

   Rub half of the fajita seasoning onto the ribeye steaks, combining it with some of the olive oil to make a slight paste. Reserve the remaining half of the seasoning for the vegetables.

2. 2

   Heat a large pan over high heat for about 1 minute. Add the steaks and sear for 1.5 minutes on each side, creating a caramelized crust and a medium-rare inside.

3. 3

   Add the butter to the pan and baste the steaks for an additional 30 seconds. Remove the steaks from the pan and let them rest.

4. 4

   While the steaks rest, begin cooking the farfalle according to the package instructions.

5. 5

   Reduce the pan heat to medium-high. Add the onions and bell peppers to the same pan used for the steaks, along with the reserved fajita seasoning.

6. 6

   Sauté the onions and peppers for about 5 minutes, until softened and beginning to caramelize.

7. 7

   Add the minced garlic and cook for another minute, until fragrant.

8. 8

   Stir in the salsa, then add the heavy cream. Lower the heat to medium-low and simmer the sauce for 2 minutes.

9. 9

   Stir in the grated cheddar until it has fully melted and the sauce is creamy. If using, stir in the chopped coriander.

10. 10

    If the sauce has become too thick, stir in a small ladle of pasta water. Drain the pasta when cooked.

11. 11

    Add the drained pasta to the sauce and toss until each piece is coated. Add more pasta water if needed to adjust the consistency.

12. 12

    Slice the rested steaks into bite-sized cubes. Serve the creamy steak fajita pasta with the steak pieces evenly distributed over the top.

Notes

The source suggests sharp cheddar for a stronger flavor. Monterey Jack, pepper Jack, or mozzarella may be substituted, and parsley or basil may replace coriander. Tomato passata, tomato purée, or diced tomatoes with hot sauce or smoked paprika may replace the salsa. The source describes the steaks as medium rare but does not provide an internal temperature.

Nutrition per serving

• main
• pasta
• Tex-Mex
• steak
• creamy
• cheesy
• weeknight dinner
• one-pan sauce