Instructions

1. Combine lime juice, chopped cilantro, olive oil, minced garlic, minced jalapeno, ground cumin, salt and pepper in a mixing bowl. For every 1 to 1 1/2 pounds of steak, use about a 1/2 cup each lime juice and cilantro, a couple teaspoons each of olive oil, garlic and jalapeno a dash or so of ground cumin and salt and pepper to taste.

2. Slice your cooked ribeye steak into 1/4 to 1/2-inch strips with a sharp chef's knife, going across the grain, on a clean cutting board. Add the strips to the bowl of marinade and toss to fully coat the steaks. Cover and place in the refrigerator for up to an hour.

3. Heat a skillet coated with canola oil to a medium-temperature. When the oil is fully heated, add sliced bell peppers and onions to the skillet. Let the vegetables cook, stirring occasionally, until they are tender-crisp, about 5 to 6 minutes. Transfer to a serving platter and cover with aluminum foil to keep warm.

4. Add the marinated steak to the same skillet to reheat. Stir the strips around the pan frequently to get all of it reheated without overcooking them. Transfer to the serving platter with the vegetables.

5. Warm a stack of flour tortillas by wrapping them in a slightly damp kitchen towel and placing them in the microwave for 30 seconds to 1 minute on high. You can also wipe out the skillet and warm each one individually for about 30 seconds per side.

6. Serve the fajita platter with the warmed tortillas and toppings such as shredded cheese, sour cream, salsa and guacamole.