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In a small bowl mix together all the spices for the fajita seasoning. Divide the seasoning in half into two bowls and set aside.
To a large skillet, add the oil and set over medium high heat. Add the steak and cook, undisturbed for 4-5 minutes. Turn the steak in the pan and add one half of the fajita seasoning. Cook another 2-3 minutes until the steak is tender and browned. Remove the steak from the pan and set aside.
Return the same skillet to medium heat and add a little more oil, about 1 tsp . Add the sliced onions and pepper and let cook for 2-3 minutes until they begin to sweat, add the rest of the fajita seasoning and continue to cook for another 2-3 minutes. Add in the tomato paste and cook for 1 more minute until the tomato paste browns slightly.
Add the minced garlic and jalapeno to the pan and cook for another 2 minutes to bring everything together. Pour in the cream, stir and bring the mixture to a slightly simmer. Reduce the heat to medium low.
Let the creamy mixture simmer for 2-3 minutes until thickened slightly. Add the steak back into the cream mixture and then add the cheese. Let simmer 1-2 more minutes, stirring occasionally until the sauce is thickened and creamy.
Add the cooked pasta to the cream sauce and toss everything together. Taste for seasoning and serve immediately.