One Pot Steak Fajita Pasta



For the steak

  • 1 1/2 pound hangar steak, fat trimmed off, thinly sliced
  • 3 limes, juiced
  • 1 tablespoon chili powder
  • 1/2 tablespoon garlic powder
  • 2 teaspoons coconut oil

For the pasta

  • 1 pound short pasta
  • 1 cup salsa
  • 32 oz box beef stock
  • 1 cup water
  • 1 onion, sliced
  • 2 bell peppers (I used 1 red and 1 green), sliced
  • 2 cloves of garlic, minced
  • 1 cup light sour cream
  • 7 oz bag (1 3/4 cup) reduced fat cheddar cheese
  • 15 oz can black beans, drained
  • 1 tablespoon chili powder
  • 1 teaspoon paprika


  1. Add the sliced steak, lime juice, chili powder, and garlic powder into a large zip-lock bag. Season with salt and pepper. Close the bag and massage the marinade into the meat. Let the meat marinate for as long as you have. 10 minutes while you prep your other ingredients is fine, or several hours is fine!
  2. When ready to cook, heat a large non stick pot over high heat with 1 teaspoon of your coconut oil – add the second if your pot gets too dry. Cook your meat in batches so that it doesn’t overcrowd the pot and steam (I cooked mine in three batches). The pan should be very hot when you cook your meat – stir the slices of steak around often, and take them out when they have just browned. This will take less than 5 minutes per batch
  3. Remove all the meat to a plate as each batch finishes cooking and set aside until the end.
  4. To your pot, add the pasta, salsa, water, beef stock, onion, garlic, and bell peppers along with some salt and pepper. Bring this mixture to heavy simmer/boil and cook for about 10-12 minutes, until the pasta is al dente
  5. Remove the pot from the heat and add back in your meat, sour cream, cheese, black beans, chili powder, and paprika
  6. Stir to thoroughly combine and season to taste with salt and pepper