Cast-Iron Beef Fajita Pasta With Smoky Peppers and Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 12 oz (340 g) penne or rotini, cooked al dente and drained
• 1 lb (454 g) flank steak or skirt steak, sliced into 1/2-inch strips
• 2 tbsp avocado oil (or canola), divided
• 1 large yellow onion, thinly sliced
• 2 bell peppers (any colors), thinly sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) low-sodium beef broth
• 1/2 cup (120 ml) heavy cream
• 1 tbsp lime juice
• 1 tbsp Worcestershire sauce
• 1 chipotle pepper in adobo, minced, plus 1 tbsp adobo sauce
• 1 cup (100 g) shredded Monterey Jack (or cheddar)
• Fajita seasoning: 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp dried oregano, 1/2 tsp black pepper

Do This

• 1) Cook pasta until al dente; drain and toss with 1 tsp oil.
• 2) Toss steak strips with fajita seasoning.
• 3) Heat a 12-inch cast-iron skillet over high heat; sear steak in 1 tbsp oil for 2–3 minutes total; remove to rest.
• 4) Sauté onion and peppers in remaining 1 tbsp oil for 6–8 minutes; add garlic for 30 seconds.
• 5) Stir in tomato paste for 1 minute; add chipotle/adobo, broth, Worcestershire; simmer 2–3 minutes.
• 6) Lower heat; stir in cream and lime, then add pasta; toss until glossy and saucy.
• 7) Add steak and juices back; top with cheese and broil 2–3 minutes (or cover 2 minutes) until melted.

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Why You’ll Love This Recipe

• Big fajita flavor, one-pan comfort: sizzling steak, peppers, and onions meet a smoky, creamy sauce.
• Cast-iron magic: high heat gives you charred edges and deep, savory flavor fast.
• Weeknight-friendly: pre-cooked pasta makes this come together in about 40 minutes.
• Flexible heat level: go mild or spicy by adjusting the chipotle.

Grocery List

• Produce: 1 large yellow onion, 2 bell peppers, 3 garlic cloves, 1 lime
• Meat: 1 lb (454 g) flank steak or skirt steak
• Dairy: heavy cream, shredded Monterey Jack (or cheddar)
• Pantry: penne or rotini, avocado/canola oil, tomato paste, low-sodium beef broth, Worcestershire sauce, chipotle peppers in adobo, chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper

Full Ingredients

Pasta

• 12 oz (340 g) penne or rotini
• 1 tsp avocado oil (or canola), to lightly coat drained pasta (helps prevent sticking)
• 1/2 cup (120 ml) reserved pasta water (optional, for loosening sauce)

Steak

• 1 lb (454 g) flank steak or skirt steak, sliced against the grain into 1/2-inch (1.25 cm) strips
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 2 tbsp avocado oil (or canola), divided

Fajita Veggies

• 1 large yellow onion, thinly sliced
• 2 medium bell peppers (about 12 oz / 340 g total), thinly sliced
• 3 cloves garlic, minced

Smoky Sauce

• 2 tbsp tomato paste
• 1 chipotle pepper in adobo, minced
• 1 tbsp adobo sauce (from the can)
• 1 cup (240 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1/2 cup (120 ml) heavy cream
• 1 tbsp lime juice

Finish

• 1 cup (100 g) shredded Monterey Jack (or sharp cheddar)
• Optional garnish: chopped cilantro (2 tbsp), thinly sliced scallions (2 tbsp), extra lime wedges

Step-by-Step Instructions

Step 1: Cook the pasta and set it up for success

Bring a large pot of well-salted water to a boil. Cook 12 oz (340 g) pasta until al dente (typically 9–11 minutes, or according to the package). Drain, then toss with 1 tsp oil to prevent sticking.

If you can, scoop out and save 1/2 cup (120 ml) pasta water. You may not need it, but it’s great for loosening the sauce later.

Step 2: Season the steak strips

In a bowl, toss the steak strips with: 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp kosher salt, 1/2 tsp oregano, and 1/2 tsp black pepper. Mix until every piece looks evenly coated.

Tip: If your steak is damp, pat it dry first. Dry steak sears better and browns faster.

Step 3: Get the cast iron ripping hot and sear the steak

Place a 12-inch cast-iron skillet over high heat for 3 minutes. Add 1 tbsp oil and swirl to coat.

Add steak in a single layer (work in 2 batches if needed to avoid steaming). Sear for 60–90 seconds without moving, then toss and sear another 60–90 seconds, just until browned on the outside. Transfer steak to a plate to rest.

Target doneness: The steak will finish cooking later. If you check temp now, aim for about 115–120°F (46–49°C) so it doesn’t overcook after it goes back into the skillet.

Step 4: Sauté the peppers and onions until char-kissed and tender

Reduce heat to medium-high. Add the remaining 1 tbsp oil, then add the sliced onion and peppers. Cook for 6–8 minutes, stirring occasionally, until softened with some browned edges.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 5: Build the smoky fajita-style sauce

Push veggies to the edges of the pan. Add 2 tbsp tomato paste to the center and stir it in the hot skillet for 1 minute to caramelize slightly (this deepens the flavor).

Stir in the minced chipotle and 1 tbsp adobo sauce. Pour in 1 cup beef broth and 1 tbsp Worcestershire sauce, scraping the bottom of the skillet to release the browned bits (that’s flavor). Simmer for 2–3 minutes until slightly reduced.

Step 6: Make it creamy, then toss in the pasta

Lower heat to medium-low. Stir in 1/2 cup heavy cream and 1 tbsp lime juice. Let it gently warm for 1 minute (avoid boiling hard so the sauce stays smooth).

Add the cooked pasta and toss until everything is coated and glossy, about 1–2 minutes. If the sauce seems too thick, splash in reserved pasta water 1 tbsp at a time until it looks saucy and clings to the noodles.

Step 7: Return the steak, melt the cheese, and finish strong

Add the rested steak and any juices back to the skillet. Toss for 30–60 seconds just to warm through.

Sprinkle 1 cup shredded Monterey Jack evenly over the top.

Option A (best melt): Broil the skillet on the top rack at 500°F (260°C) for 2–3 minutes, until the cheese is melted and spotty-browned.

Option B (stovetop): Cover the skillet and cook on low for 2 minutes, until the cheese melts.

Rest off the heat for 2 minutes. Serve hot, garnished with cilantro or scallions if you like.

Pro Tips

• Slice against the grain: This is the biggest tenderness booster for flank or skirt steak.
• Don’t crowd the pan: If the steak steams, you lose that fajita-style sear. Two quick batches beats one soggy batch.
• Control the heat: For mild, use 1 tsp adobo sauce and skip the minced chipotle. For spicy, use 2 chipotles plus 2 tbsp adobo.
• Cast iron holds heat: Once you add cream, keep it at medium-low so the sauce stays silky.
• Finish with lime at the end: Lime brightens everything, but it tastes freshest when added after the sauce is built.

Variations

• Chicken fajita pasta: Swap steak for 1 lb (454 g) boneless, skinless chicken thighs cut into strips; cook to 165°F (74°C).
• Extra smoky tomato version: Replace heavy cream with 3/4 cup (180 ml) crushed fire-roasted tomatoes and add 2 oz (57 g) cream cheese for creaminess.
• Veg-forward: Add 8 oz (225 g) sliced mushrooms with the peppers and onions and increase broth to 1 1/4 cups (300 ml).

Storage & Make-Ahead

Cool leftovers within 2 hours. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low with a splash of broth or water (1–2 tbsp at a time) until hot throughout (aim for 165°F / 74°C). For make-ahead, slice and season the steak and cut the peppers/onions up to 24 hours in advance; keep refrigerated separately. Cook pasta up to 1 day ahead, toss with 2 tsp oil, and refrigerate.

Nutrition (per serving)

Approximate: 680 calories; 36 g protein; 62 g carbohydrates; 32 g fat; 9 g saturated fat; 6 g fiber; 980 mg sodium. (Will vary by exact pasta shape, steak cut, and cheese brand.)