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Cook the farfalle pasta according to package directions in a large pot of salted boiling water with a teaspoon of olive oil. Drain and set aside.

While the pasta cooks, pat the steak dry with paper towels and generously season all sides with 2 tablespoons of fajita seasoning.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of butter. Once the butter is melted and sizzling, add the seasoned steak to the hot pan.

Sear the steak for 3-5 minutes per side for medium-rare, or until desired doneness, spooning the melted butter over the steak as it cooks. Remove the steak from the pan and set it aside on a cutting board to rest.

In the same skillet with the remaining butter and steak drippings, add the sliced white onion and bell peppers. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.

Stir in the packet (or 2 tablespoons) of fajita seasoning and the chipotle in adobo sauce. Cook for 1 minute until fragrant.

Pour in the heavy cream and bring the sauce to a gentle simmer, stirring constantly. Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy.

Add the cooked farfalle pasta to the skillet with the fajita cream sauce. Toss to coat the pasta evenly.

Slice the rested steak against the grain into thin, bite-sized strips.

Serve the fajita steak pasta immediately in bowls, topped with the sliced steak and garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.


Cook the farfalle pasta according to package directions in a large pot of salted boiling water with a teaspoon of olive oil. Drain and set aside.

While the pasta cooks, pat the steak dry with paper towels and generously season all sides with 2 tablespoons of fajita seasoning.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of butter. Once the butter is melted and sizzling, add the seasoned steak to the hot pan.

Sear the steak for 3-5 minutes per side for medium-rare, or until desired doneness, spooning the melted butter over the steak as it cooks. Remove the steak from the pan and set it aside on a cutting board to rest.

In the same skillet with the remaining butter and steak drippings, add the sliced white onion and bell peppers. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.

Stir in the packet (or 2 tablespoons) of fajita seasoning and the chipotle in adobo sauce. Cook for 1 minute until fragrant.

Pour in the heavy cream and bring the sauce to a gentle simmer, stirring constantly. Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy.

Add the cooked farfalle pasta to the skillet with the fajita cream sauce. Toss to coat the pasta evenly.

Slice the rested steak against the grain into thin, bite-sized strips.

Serve the fajita steak pasta immediately in bowls, topped with the sliced steak and garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
