Fajitas

So my Mom gave me a 5 lb. roast last month because she found a 10 lb. one at the store for really cheap and had the butcher cut it in half.  I had mentioned Jeff loved roast beef, so she just said I could take the other half of what she made for dinner that night.   I took it home and stuck it in the freezer and then made it last week and invited some friends for dinner.  Well, even with 4 mouths eating it, we still had lots of leftovers.  So Jeff and I tried a couple of different ways to "re-use the leftovers."  One was grilled roast beef and cheese sandwiches, and the other was last night, fajitas.  They turned out pretty tasty!

Fajitas

2 lbs boneless beef roast, or steak, cut into thin strips (ours was already cooked, so this is an estimate)
1 red bell pepper, sliced into strips
1/2 an onion, sliced into strips
1/2 lb mushrooms, sliced
1 tbsp taco seasoning
salt, pepper to taste
sour cream
cheddar or jack cheese
tortillas

In a large skillet or wok, toss meat and taco seasoning together til heated through.  Add veggies and continue to toss together til they are heated and still have crunch to them.   If desired, add salt and pepper.   Serve in warmed tortillas with sour cream and cheese, along with your other favorite toppings.  Serves 4 to 6.