Beef Fajita stir fry on pasta

Still on my week of Sandi Richards.  Not too many changes to this recipe.  Lowered the spice by lowering chili powder and upping cumin.   I also traded out another sweet pepper for the 1/2 green pepper the recipe called for.  It was super tasty.  Even anti-pepper child rated it 7/10 and had seconds.  DH only gave it 3/5 though.  go figure.  I really liked it.  This is how I made it.

Ingredients

• 1 Tablespoon butter
• 1 onion
• 1 1/2 lbs flank steak (I had somewhere between 1 1/2 and 2 lbs of sirloin steak.)
• 2 teaspoons minced garlic
• 1 red bell pepper
• 1 orange bell pepper
• 1/3 yellow bell pepper
• 1/2 cup chunky salsa
• 1 14 oz can Italian diced tomatoes
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 2 Tablespoons ketchup
• 4 cups penne pasta
• 4 cheese mexican blend - we probably used 1.5 cups of it  original recipe said only 1/4 cup

Directions

1. Put a pot of water on to boil for the pasta - cook according to package directions when it is ready.
2. Meanwhile, Slice peppers.  Heat butter in a large nonstick frying pan.  Slice onion (I sliced mine into rings then into about 1/8ths or so.)  Saute in butter until translucent.  Slice steak across the grain adding to pan as you cut.  Add the garlic. Stir.   Add the peppers and stir.
3. Add salsa, tomatoes, spices and ketchup to the pan and mix.  When the sauce begins to boil, reduce heat to simmer.
4. Meanwhile, the noodles should be about ready - rinse in a colander under hot water.  Return to pasta pot and toss with s little olive oil and basil.  
5. To serve, place noodles on plate, cover with meat/pepper mixture and top with cheese.  Just thinking about it right now, sour cream would have been really good on these too.