Keto Steak Fajita Pie

I created this steak fajita pie because I had leftover skirt steak sitting in the fridge and didn't want to eat it plain for the third day in a row. What started as a "use it up" dinner turned into one of the recipes my family requests most. The filling is straightforward: sauteed peppers, onions, seasoned steak, and a cream cheese mixture that melts into everything. But the real star is the crust.

If you've made my keto chicken pot pie or keto chicken pesto pizza, you already know this mozzarella-based dough. I've rolled out a lot of pie crusts over the years, and this one handles better than most traditional wheat doughs I've worked with. It doesn't crack, it doesn't shrink, and it holds up under a heavy filling without getting soggy on the bottom.

The filling comes together while the crust pre-bakes. I use whatever leftover steak I have (skirt, flank, sirloin, even pot roast), dice it up, and toss it with bell peppers and onion in a hot skillet. The taco seasoning is intentional. I tested fajita seasoning, cumin-heavy blends, and plain salt and pepper. Taco seasoning gives you the most flavor with the least effort, and the cream cheese base mellows it out so it doesn't overpower the steak.

One thing I want to address: the photos show jalapenos, but they're not in the ingredient list. They're a garnish I added for the photo shoot. Slice a few on top before serving if you want heat, but they're not baked in and aren't included in the nutrition info.

This is a great recipe if you like my keto taco casserole or keto enchilada lasagna casserole but want something with a proper crust. The low carb crust makes it feel like a real pie, not a casserole pretending to be one. I've had readers tell me their families didn't even realize it was keto until they asked. One reader's daughter, who had been calling his keto cooking "sad food" for two years, ate two slices and asked if the crust was "like, actual crust."

For serving, I set out sour cream, pico de gallo, sliced avocado, and sometimes crumbled cotija on the side. It turns a Tuesday leftover situation into a full Tex-Mex dinner. If you're looking for more ways to use leftover steak, my keto Philly cheesesteak is another favorite. And if you want to swap the steak for chicken thighs, that works too. Same seasoning, same cook time, just dice the chicken and cook it through before adding it to the pie.

A slice of the finished pie, topped with jalapenos that are just a garnish and not part of the recipe.

The fathead crust after its first bake. My fathead dough recipe walks through the dough in more detail if this is your first time making it.

Using Fresh Steak Instead of Leftovers

This pie is built for leftover steak or roast. If you are starting with fresh steak, slice it thin and saute it in avocado oil over high heat until browned. Take it out of the skillet, then saute the peppers and onions.

Make the Dough Ahead

Keep a batch of fathead dough made ahead of time. It keeps in the refrigerator for up to 5 days, or in a freezer safe bag for 3 months. Using dough you already made saves 5 to 10 minutes and a few dishes.

Slicing the peppers and onions ahead helps too. I do that on Sundays with the rest of the week’s vegetables.