Easy Steak Fajitas

I love peppers. I love the colors, the flavors and the added bonus of them being good for you, too. I grow them in my own garden in the summer. At the grocery store I often find packages for stir-fry that have steak strips and already chopped red and green bell peppers. That makes life easy when it starts to heat up around here and staying in the kitchen doing all sorts of prep is not something I feel like doing. So for this supper I pull out one of those stir-fry packages from my freezer stockpile and make an easy supper.

Just heat a couple of tablespoons of butter and a tbsp of olive oil in your skillet and then toss in your steak strips and chopped peppers. I also added in some chopped vidalia onion. I love vidalia onions! We see those in our Northeast stores in the summer.  Put a little brown on your steak and a little caramelizing on your peppers and get a little brown on the bottom of your pan.

Now take out some instant rice and see how many servings you want and pour the proper amount of water into your steak and peppers, deglazing that nice brown stuff off the bottom of your pan. Add in a package of fajita seasoning (or less if that suits your taste) and about a half a cup of some kind of cheese ( your preference). I use whatever I have in the fridge. Sometimes a blend like cheddar and Colby. Stir it up and bring the water to a boil, stir again and then slap on a cover and simmer until the rice is cooked. Eat it as is or roll it into a tortilla with some chopped tomato and enjoy all the free time you'll have left.

Note: You can use beef stock instead of water and add other good things like mushrooms or corn. What I love about recipes is that they can be changed to suit each individual cook. And if you want to make this even faster? Buy one of those packages of Lipton fajita rice.