Like fajitas?

I make a quick and easy batch of fajitas about every 6 weeks. Hubby and I both love 'em and, if I'm lucky, there's enough for me to have lunch the next day.

Get a skirt steak or a thin chuck steak, and cut it into strips. I take the fat off it, too. I throw that in a frying pan and add a little Worcestershire sauce on it with some salt and pepper and begin browning it.

Then I dice up onion, green pepper, red pepper, orange and yellow peppers, mushrooms if I have them.

When the meat is done, I add the veggies and saute them until they're done. Add more water if it looks like the meat needs more moisture.

Slop that on a plate, microwave a tortilla, and it's heaven!

You can use whatever veggies appeal to you. Green pepper and onion are the standard fajita fare, but I add more because I love vegetables.