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Tex-Mex meets Italian in this sheet-pan steak fajitas loaded with fresh vegetables and whole wheat pasta. Tossed with creamy avocado sauce, this dish is the perfect meal your whole family will enjoy! 

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Disclosure: I was asked to participate in the #PastaFits campaign as a member of the Healthy Aperture Blogger Network.  I was compensated for my time.

Here in Texas, meat gets a lot of love. Every corner you turn, there’s a BBQ joint, steakhouse, or burger stand. And then there’s the larger-than-life Tex-Mex presence. We sure love this special cuisine that cannot be replicated elsewhere – #truth. No wonder a Tex-Mex restaurant (shout out to Pappasito’s) is the first stop whenever our families from New York come for a visit, even before dropping off luggage at the house. It’s serious business.

The dish I almost always order is fajitas. I love it because unlike the other dishes, like enchiladas and big-as-your-face burritos that are drowning in cheese and sauces, I can control what ingredients I put on my plate. I always ask for corn tortillas and stuff them with meat, veggies, and I sure don’t shy away from the guacamole (my fav!).

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While it may not come out all sizzling on a cast iron platter, making fajitas at home is fun. Not only is it super easy to make, but it also makes for great leftovers. Hello, quesadilla and taco night! And if the fusion of Texas and Mexican cuisines isn’t enough, let’s have some fun by incorporating another cuisine – Italian!

Introducing my steak fajita pasta! Who says tortillas have to be the only vehicle for fajitas? Not I.

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Now that school is back in session and everyone’s focused on trying to get back into the daily routine, there may not be much time to spend in the kitchen. Therefore, quick, healthy, and satisfying recipes are essential (ahem…like this steak fajita pasta).

To make this fajitas, all you have to do is mix all the ingredients, spread onto a pan, and bake in the oven. Sheet-pan cooking is totally my style these days. Whoever is on dishwashing duty will thank you as well. While the steak and the veggies are cooking, cook the noodles and make the easy-breezy sauce to pull everything together.

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Steak Fajita Pasta

I used a fusilli-shaped whole wheat pasta because I find that their crevices really soak up the sauce and flavors. The beauty of this dish (besides its deliciousness, of course) is that it has all the makings of a well balanced meal, consisting of all 3 macronutrients: carbohydrates, protein, and fat. And yes, to all you on the fence about carbs, pasta can certainly fit into a healthy diet. One serving of pasta (1 cup) provides 7 grams of protein and around 200 calories. Plus, when combined with vegetables, steak, and healthy oils and avocado, whole grain pasta is sure to keep you and your family focused and energized throughout the day!

For more nutritious, delicious, and convenient recipes, head on over to the Pasta Fits website.

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Steak Fajita Pasta with Creamy Avocado Sauce

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  • 1 pound flank steak, trimmed and sliced against the grain into 1/2 in. thick slices
  • 2 bell peppers, thinly sliced
  • 1 zucchini sliced into half moon shapes
  • 1 medium onion, thinly sliced
  • 2 tablespoons avocado oil
  • 1 tablespoon minced garlic
  • 1 tablespoon fajita seasoning
  • 1 teaspoon sea salt and pepper
  • 14 oz. fusilli pasta cooked according to package directions
  • Cheddar or Monterey Jack cheese, optional

For the sauce

  • 2 ripe avocados
  • 1 garlic clove
  • 1/4 cup cilantro
  • Juice of 1 lime or lemon, about 1 tablespoon
  • 2 tablespoons olive oil
  • Reserved pasta water to desired consistency
  • Sea salt and pepper to taste


  • Preheat oven to 400F. Grease a large baking sheet or line with foil/Silipat. Toss together all the ingredients in a large mixing bowl until well-coated. Spread onto prepared baking sheet. Bake for 20-25 minutes, stirring halfway through, until vegetables are softened and meat is cooked through. In the meanwhile, cook pasta and make dressing.
  • To make the dressing: Add all the ingredients in a food processor and blend until smooth. Thin the dressing out with reserved pasta water, 1 tablespoon at a time (I used 1/4 cup total)
  • To serve: Toss pasta with fajita meat & veggies and dressing. Serve with cheese, if desired. Squeeze some fresh lime juice for extra freshness.
Like this recipe? Rate and comment below!


About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.


  1. Yum! What a creative idea- anything pasta is great for this Italian lady. I love your use of the avocado sauce. I believe I will be pinning this now and making very soon! Is it okay I add my best friend to the mix, oh you know, that Hatch Chile 🙂

    1. Haha!! oh yes I know all about your best friend ;). Actually,that’s exactly what my husband said as well. Hatch chiles are everywhere these days!

  2. I could see myself making this for dinner soon sans the steak but i could use chicken instead.. I <3 guacamole too.

  3. I am so intrigued by sheet pan cooking!! This fajita pasta looks absoulutely delicious and something my entire family would love!

    1. Yes yes sheet pan cooking has really been keeping me well-nourished lately! Can’t wait for you to try 😉