Keto Steak Fajita Pie
Published March 8, 2020 • Updated February 3, 2026
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This steak fajita pie is the perfect way to use leftover fajita meat or any steak that needs to be used up. Steak is combined with peppers, onion, and cheese, then baked in a flaky gluten-free, low-carb crust.
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Keto Pie Crust Ingredients
3 1/2 cups shredded mozzarella cheese -
1 1/2 cups almond flour
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1 egg
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1 teaspoon baking powder
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1 teaspoon xanthan gum
Steak Fajita Filling Ingredients
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2 tablespoons avocado oil
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1 pound pre-cooked or leftover steak or roast, diced into bite sized chunks
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1/4 red bell pepper, sliced
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1/4 green bell pepper, sliced
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1/4 yellow onion, sliced
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4 ounces cream cheese, softened
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1 1/2 cups shredded Mexican blend cheese
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2 teaspoons taco seasoning
Step by Step Instructions
Step by Step Instructions
Make keto pie crust
Start by making the pie crust. Melt the mozzarella cheese using a microwave safe bowl in the microwave for 2 minutes or in a non-stick skillet over the stove top until melted. To a food processor, add almond flour, egg, baking powder, xanthan gum and melted cheese. Pulse until combined and a dough ball forms. If you don’t have a food processor, see suggestions below.
Press into pie pan
Place dough into between two pieces of parchment paper. Roll out pie dough into a circle until the diameter is 2 inches larger than your pie plate. Remove the top layer of parchment paper. Place pie pan upside down on top the center of the pie crust. Flip upside down so the pie crust lands on top of the pie plate. Remove the parchment paper.
Bake crust
Press the pie dough into the pie pan. Get rid of excess if needed. Poke holes in the bottom of the crust to allow for air to escape and to prevent the crust from bubbling up when baking. Bake in a 400 degree Fahrenheit oven for 10 minutes.
Sauté onions and peppers
While the pie crust is baking, move on to making the fajita filling. Add avocado oil to a preheated large skillet. Heat over medium-high heat, then add bell pepper, onions and left over beef. Saute until the vegetables are slightly softened. Remove from heat and set aside until pie crust has finished baking.
Make cheese mixture
In a small bowl, add cream cheese, 1 cup of shredded Mexican blend cheese and taco seasoning. Cream together with an electric mixer or a combine with a spoon.
Add cheese to crust
Remove pie crust from the oven and decrease oven heat to 375 degrees Fahrenheit. To the bottom of the pie crust, sprinkle 1/4 cup shredded Mexican blend cheese. Using half of the mixture, drop dollups of the cream cheese mix over the base of the pie crust.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Can I use a different type of cheese in the Keto Steak Fajita Pie?
Yes! While mozzarella gives great stretch and flavor, you can use cheddar or Monterey Jack instead. The flavor will be a little different, but still delicious.
What can I substitute for almond flour if I have a nut allergy?
If you have a nut allergy, you can use coconut flour instead. You'll need less since coconut flour is more absorbent. Use about 1/4 to 1/3 of the amount of almond flour.
How do I store leftovers of the Keto Steak Fajita Pie?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, pop it in the oven at 350°F until warmed through.
Can I freeze the Keto Steak Fajita Pie?
Yes! Wrap it tightly in plastic wrap or aluminum foil before placing in the freezer. It keeps well for 2-3 months.
Is this recipe suitable for meal prep?
This pie is great for meal prep. Make it ahead of time and portion it out for easy lunches or dinners throughout the week.
If you have leftover steak, you should make this steak fajita pie. This is an easy keto dinner that you can make in under 30 minutes. Serve with a side salad and you have a complete low carb meal.
The pie crust is flaky and gluten free. It’s filled with a mixture of steak, peppers, onions and pockets of creamy cheese. This pie will feed your entire family, and there’s usually enough left over for lunch the next day.
The pie crust in this recipe is made from fathead dough. I have a detailed recipe on 
We often have leftover steak or roast, and I’m always looking for ways to turn them into something new for the family. This fajita pie is perfect for using up leftover meat.
You can use any type of leftover protein. Steak, roast, ground beef, or chicken all work great.
If you don’t have leftovers, fresh works too. Try my recipe for 
Another tip is to wash and slice the peppers and onions ahead of time. I usually do my meal prep on Sundays. That’s when I wash and prep all the veggies I plan to use that week.
This recipe is ideal for nights when you have leftover beef: steak, roast, or even ground beef. Using leftover protein is a huge time saver since you don’t need to cook meat from scratch.
Can you make this ahead of time and freeze it to cook later?
Yes! Bake at the same temperature (375) but for 40-60 minutes (depends on how full you pie is). I would also not prebake the crust. Just add everything to the unbaked crust.
So good! My whole family Loves it.