Steak Fajitas

1-2 pounds of round steak, tenderized by the butcher, sliced thin
1 1/2 green bell pepper, sliced thin
1 medium-large onion, sliced thin
1 - 2 tablespoons olive oil
cumin, to taste

To top your fajitas:
shredded lettuce
diced tomatoes or pico de gallo
shredded cheddar or montery cheddar blend
sour cream
taco sauce or salsa
sliced jalapenos if ya like it hot

In a large skillet, I use my large electric skillet, get oil screaming hot.

Add sliced steak and let brown on one side before flipping over.

After flipping steak, add onion and green pepper.

Let cook stirring occasionally 4-5 minutes or till vegetables are done to your liking. Sometimes, I pop the lid on for a minute or two to speed up the veggies and to keep the meat moist.

Sprinkle liberally with cumin, to your taste.

Remove from pan and assemble fajitas. Enjoy!

These are not your typical, fajitas. I don't marinate the meat, have any lime included and add anything else too exciting. But they are quick to put together, look like fajitas and we love the flavor. Don't get me wrong, we love fajitas made the "right" way too, I'm just not always organized enough to get them started.  I usually use chicken, but hey, it was Fat Tuesday AND my birthday, so we splurged!