1 1/4 lb. boneless steak
1 (8 oz.) bottle Italian dressing
4 slices bacon, diced
Oil
2 tsp. Worcestershire sauce
2 cloves garlic, minced
2 canned Ortega chilies, cut into strips
1 red and 1 green bell pepper, cut into strips
1 bunch green onions, sliced in half lengthwise
4 yellow chilies, optional
1 onion, cut into 1/4 inch slices
1/2 sm. lemon
Tortillas
Salsa
Guacamole

Cut steak in narrow strips; marinate several hours or overnight in dressing. Drain well. Cook meat with bacon, onion and garlic on large griddle or heavy skillet 4 minutes, sprinkling with small amount of oil. Season with Worcestershire sauce and salt while cooking.

Push meat mixture to side of pan; add bell peppers. Sprinkle with small amount of oil and cook until crisp-tender. Add tomatoes and chiles and cook until heated through. Push to side of pan.

Dip green onions in oil and fry quickly until heated. Mix entire mixture together and place on platter. Squeeze lemon juice over Fajitas and serve with salsa, guacamole on warm tortillas.