For easy steak fajitas, gather 1 1/2 pounds lean sirloin, 2 bell peppers, 1 small onion, a dash of fresh lime juice and 6 flour tortillas. Organize salt, pepper, 1 1/4 teaspoons ground cumin and 1 to 2 teaspoons chili powder. Cook items in a skillet with non-fat cooking spray.
Slice the onions and bell peppers. For extra color, consider using a green pepper and a red one. Grease the skillet and add peppers, onions and minced garlic once heated. Do not raise the temperature too high, or the garlic burns. Cook for about 15 minutes, stirring occasionally. In the end, you want the onions and peppers to be tender and slightly caramelized.
Add the meat, cumin and chili powder to the pan, stirring everything together, making sure the meat browns on all sides. At this stage, sprinkle the meat with the freshly-squeezed lime juice, salt and pepper to taste. For rarer meat, extract from the pan once all of the sides are sufficiently browned. For well-done meat, leave it in the pan until the flesh no longer sweats.
When heating the tortillas, stack them with a damp sheet of paper towels between each one and microwave on high for one minute. The paper towels effectively re-hydrate the shells. Scoop the meat and vegetables into warmed tortillas, roll and serve with your favorite condiments, such as salsa, shredded Mexican cheese, sour cream, guacamole and hot sauce.