Trim the fat off the steaks.

Slice the steaks into strips against the grain.

Season the steak with 1 1/2 tsp garlic powder, 1 1/2 tsp salt, 1/2 tsp ground black pepper.

Season the onions and bell pepper with the remaining salt and garlic powder.

Heat 2 Tbs oil in a large cast iron skillet.

Once the oil is hot, add the meat to the skillet in one layer and cook for about 5-10 minutes until desired doneness. Remove the meat and place on a plate. If the meat will not fit in one layer, cook it in batches.

Add the additional tablespoon of vegetable oil and allow it to heat. Once the oil is hot, add the onion and bell peppers.

Cook covered for 8-10 minutes. Remove the lid and continue to cook until the vegetables are soft.

Add the meat back into the skillet, toss with the vegetables.

Taste and add additional salt and pepper if necessary.

Remove from heat.

Prepare fajitas.

Serve.