ALAMBRE DE RES

Cook the bacon in a large skillet until crispy, then push it to the sides. Add the flank steak to the center, season generously with El Matador Fajita Seasoning and cook until nicely browned. Push the steak to the sides with the bacon. Add the onions to the center and season with salt, pepper and garlic powder. Once they start to soften, add the bell peppers and jalapeños and continue cooking until tender. Bring the steak and bacon back into the center and mix everything together. Top with plenty of Oaxaca cheese, cover and let it melt until gooey and delicious. Serve it straight from the skillet with warm tortillas and enjoy!