Keto Steak Fajita Pie
Published March 8, 2020 • Updated March 14, 2026
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This steak fajita pie started as a way to use up leftover skirt steak and turned into the dinner my family requests every week. Seasoned steak, peppers, onion, and a cream cheese filling baked in a flaky low carb mozzarella crust.
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.
How to Make Keto Steak Fajita Pie
The mozzarella dough is what makes this work. I melt the cheese, pulse everything in the food processor, and roll it out between two sheets of parchment paper. That parchment trick is the key. Without it, the dough sticks to everything. Roll it to about 2 inches wider than your pie plate, flip it over the pan using the parchment as a handle, and press it in. I poke holes in the bottom before pre-baking so the crust doesn’t bubble up.
If you don’t have a food processor, knead the melted cheese into the dry ingredients by hand. It takes more muscle, but the result is the same. The pre-bake at 400 degrees sets the crust so it stays firm under the heavy filling. I skipped this step once and ended up with a soggy bottom, so don’t skip it. If you love this dough and want to try it as a flatbread base, my sheet pan fajitas use a similar approach with great results.
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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 + Recipes →Frequently Asked Questions
Can I make this ahead and freeze it to bake later?
I've done this multiple times. Assemble the whole pie without pre-baking the crust, wrap it tightly in plastic wrap and then foil, and freeze. When you're ready, bake it straight from frozen at 375 degrees for 40-60 minutes depending on how full your pie is. I've found that skipping the pre-bake step is key for freezing because the crust firms up perfectly during the longer bake time.
Why are there jalapenos in the photos but not in the ingredient list?
I added them as a garnish for the photos. They're not baked into the pie and aren't included in the nutrition info. If you want heat, I'd slice a fresh jalapeno and scatter it on top right before serving, or add diced jalapeno to the filling when you saute the peppers.
Can I use chicken instead of steak?
I've made this with boneless chicken thighs and with shredded rotisserie chicken, and both work well. Dice the thighs and cook them through with the same taco seasoning before adding them to the pie. Rotisserie chicken is even faster since it's already cooked. I prefer thighs over breast here because they stay juicier inside the cream cheese filling. If you want a completely different take, my keto taco pie uses ground beef with a similar crust.
What's the best cut of steak to use?
I reach for skirt steak or flank steak most often because they have great flavor and slice well after cooking. But I've also used leftover sirloin and even pot roast. The key is cutting it into small, bite-sized pieces so every slice of pie gets steak in it. I wouldn't use a tender cut like filet since it's too expensive to chop up and mix with seasoning.
Can I add more peppers or make it spicier?
I've doubled the bell peppers before and it works great. Just saute them a little longer to drive off the extra moisture so your crust doesn't get soggy on the bottom. For more heat, I've added a diced poblano to the pepper mix or stirred in a tablespoon of chipotle in adobo sauce. My family prefers it mild, but I've made a spicy version for myself with both jalapeno and chipotle.
What can I substitute for almond flour in the crust?
I've tested coconut flour as a swap, and it works but you need way less of it since coconut flour absorbs so much more liquid. I use about 1/3 of the almond flour amount. The texture comes out slightly denser, but it still holds together and tastes good. If you're nut-free, that's the route I'd go.
How many net carbs per slice?
When I cut it into 8 slices, each one comes out to about 6g net carbs. Most of that comes from the almond flour in the crust and the bell peppers. I've tried cutting into 6 larger slices for hungrier nights, and each slice is around 8g net carbs.
Can I use a different cheese in the filling?
I've swapped the Mexican blend for straight cheddar and for Monterey Jack, and both taste great. One of my readers used cotija in the filling instead of mozzarella (kept the mozzarella crust) and said it made the whole thing saltier and more fajita-forward. I haven't tried pepper jack yet, but that's next on my list for a spicier version.
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.
I've tried probably four different keto fajita bowl recipes in the last year and they all hit the same wall where the seasoning is fine but everything just kind of sits there. What's different here is the crust. The mozzarella dough crisps up along the edges and gives it this structure that makes it feel like an actual meal instead of a deconstructed plate of ingredients. The cream cheese filling is what I didn't know I was missing in the other versions. It pulls the steak and peppers together in a way that the bowl format never does. I'd still give it four stars instead of five because my filling ran a little loose the first time (I added an extra tablespoon of cream cheese on the second round and that fixed it), but this is the only keto fajita recipe I'm keeping in my rotation now.
My daughter has spent two years calling my keto cooking 'sad food.' Made this Sunday with leftover skirt steak, and she ate two pieces and straight-up asked me if the crust was 'like, actual crust.' I almost fell over. The mozzarella dough came together fast and rolled out cleaner than most traditional pie doughs I've worked with. Dropping one star because the filling needs more cumin than listed, but the structure on this thing is impressive.
'Like, actual crust?' Ha. That's two years of 'sad food' erased. Fair call on the cumin - double it.
Subbed the mozzarella in the filling for cotija, kept the mozzarella crust exactly as written, and it's a noticeably different thing (saltier, drier, more fajita-forward). Only reason it's not five stars is I want more peppers in there, but that's on me, not the recipe.
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.
My family asks for it whenever I have leftover steak too. That mozzarella crust gets them every time.