In a large mixing bowl or Ziploc bag, combine the diced steak with the New Mexico chili powder, kosher salt, garlic powder, Worcestershire sauce, onion powder, tomato bouillon, and liquid smoke. If you're feeling adventurous, sprinkle in the optional hot chile powder for added heat. Mix everything thoroughly—each piece of steak should be well-coated in that spice goodness. Cover the bowl or seal the bag, then pop it in the fridge. If you have time, let it marinate for at least an hour; overnight is even better if you're planning ahead!

Grab a large skillet and set it over medium-high heat. Toss in the diced bacon, arranging it evenly across the skillet. Let it cook for about 7-10 minutes, stirring occasionally, until it turns a deep, crispy brown. Once done, transfer the bacon onto a paper towel-lined plate to drain the excess grease. This will leave you with delicious bacon bits and a skillet that's perfect for the next step.

With the bacon grease still in the pan, add your diced onion and green bell peppers. Stir them around for about 2-3 minutes until the onions turn translucent and start to soften. Once they're slightly cooked, remove them from the pan and let the excess oil drip off.

Now it’s time to crank up the heat! Pour the marinated steak into the hot skillet, spreading it out evenly. Let it sear without stirring for about 3 minutes. This will lock in those flavors and give your steak a beautiful crust. Once you’ve got some good color, flip the pieces over and reduce the heat to medium-high. Continue cooking and stirring until there’s no pink left in the meat. It should smell heavenly!

Lower the heat to medium-low and fold the crispy bacon bits, sautéed onions, and bell peppers back into the skillet with the steak. Gently stir to incorporate everything, making sure it's mixed well.

Sprinkle a generous amount of shredded Oaxaca cheese over the top of your delicious mixture. I mean, who doesn’t love gooey cheese, right? Cover the pan with a lid and let it sit for about 2 minutes, or until the cheese is melty and thoroughly delightful.

Serve your Alambres right away with warm tortillas and perhaps a zesty salsa, pico de gallo, or guacamole on the side. It’s a great dish for sharing and is sure to be a hit!