Seasoning For steak:

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½ tsp chipotle chili powder

½ tsp onion powder

½ tsp garlic powder

¼ tsp cumin

¼ tsp cayenne pepper

½ tsp paprika

½ tsp MSG

1 lb cubed steak, (cuts such as flank, chuck or new york)

2 Tbsp cooking oil

1 large red bell pepper, seeded and cut into thin strips

1 yellow onion, peeled and cut into thin slices

1 Tbsp worcestershire sauce

1 Tbsp tomato paste

1 jalapeno, finely minced

3 garlic cloves, finely minced

1 cup heavy cream

½ cup shredded jalapeno pepper jack cheese

1 Lb linguine pasta, cooked to al dente

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1. In a small bowl mix together all the spices for the fajita seasoning. Divide the seasoning in half into two bowls and set aside.

2. 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.

3. 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.

4. 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.

5. 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.

6. Add the cooked pasta to the cream sauce and toss everything together. Taste for seasoning and serve immediately.