In a large skillet on medium high heat add the butter, bell peppers, onion, mushrooms and a teaspoon or two of the fajita packet. Cook until the veggies are starting to brown and soften. Remove from heat.
Prepare pasta according to package instructions. Rinse pasta until cool and add to a large bowl. Add all the remaining ingredients. Cover and refrigerate 2 to 3 hours or until chilled. Stir well before serving.
Pat the steaks dry with a paper towel. Cut the steaks into 1” or bite sized pieces and place in a medium bowl. Season with salt, pepper and garlic, stirring to combine.
Clean the mushrooms using a damp paper towel and then slice. Do not wash as the mushrooms will absorb water.
Preheat oven to 350 degrees.
Remove rolls from packaging and slice all together using a bread knife so all rolls stay connected. Layer both the top and bottom rolls with mayonnaise. Lay the sliced meats and add the cheese and bacon. Top with the top buns, and place in a 13 x 9 baking pan.
Preheat oven to 350 degrees. Spray an 8x8” baking pan with non-stick cooking spray.
In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add zucchini and onion; cook for 8 minutes. Add garlic and cook for an additional 2 minutes. Transfer to a bowl and cool completely.
Microwave remaining butter and drizzle over cereal; tossing to coat.
Preheat oven to 350. In a food processor add the graham crackers and pulse until they are crumbs. Add the butter and sugar, and pulse again until well combined. Press the crumbs into the bottom of an 8x8 baking pan and bake for 10-12 minutes, or until just starting to brown. Allow to cool completely.
In a medium bowl add all of the prepped ingredients. Season with salt and pepper, taste for seasoning. Drizzle with extra virgin olive oil and chill if desired. Serve as is with corn chips or on salmon or fish tacos.