Mexican beef and pepper skillet with cheese (Alambre)

1. Cut the steak into thin, finger-sized strips, the bacon into small pieces and the pepper and onion into strips.

2. Fry the bacon in a large dry pan for 4-5 minutes until crisp, then lift it out.

3. Add a little oil to the bacon fat and fry the onion and pepper over high heat for 4-5 minutes until softened but still crunchy.

4. Add the meat, season with salt and pepper and fry for 3-4 minutes, then return the bacon.

5. Scatter the pulled Oaxaca cheese on top, cover and leave for 2 minutes until melted. If you have no Oaxaca cheese, mozzarella works too.

6. Put the pan on the table and let everyone spoon it into warm tortillas, with lime and salsa.

Tip: "Alambre" means wire or skewer – it was originally meat grilled on skewers; if you have a grill, you can thread the meat and vegetables onto skewers too.