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Steak Fajita Pasta

 Steak Fajita Pasta
“This steak and pasta dish combines flavors my family loves with the convenience I love,” says Veronica Callaghan of Glastonbury, Connecticut. “Adding fresh ingredients to a packaged mix results on great homemade taste.”
4 ServingsPrep/Total Time: 30 min.


  • 1 pound beef flank steak or beef top sirloin steak
  • 1 small onion, thinly sliced
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped
  • 1-1/3 cups water
  • 1/4 teaspoon hot pepper sauce
  • 1 package (4.8 ounces) Pasta Roni angel hair pasta with herbs
  • 2/3 cup half-and-half cream


  • Place steak on a broiler pan. Broil 4 in. from the heat for 5-7
  • minutes on each side or until meat reaches desired doneness (for
  • medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°).
  • Meanwhile, in a large skillet, saute onion in butter until tender.
  • Add tomatoes and peppers; saute 1 minute longer. Add water and
  • pepper sauce. Bring to a boil; stir in pasta with contents of
  • seasoning packet. Return to a boil.
  • Reduce heat to medium; cook, uncovered, for 5-6 minutes or until
  • pasta is tender, stirring frequently. Stir in cream; heat through.
  • Thinly slice beef; serve over pasta. Yield: 4 servings.

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Steak Fajita Pasta (continued)

Nutritional Facts: 1 serving (1 cup) equals 437 calories, 20 g fat (10 g saturated fat), 90 mg cholesterol, 868 mg sodium, 33 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.