Make Salsa: Combine diced tomatoes, finely chopped onion, jalapeño pepper, minced garlic, chopped cilantro, and lime juice in a bowl. Mix well and season with salt and pepper to taste. Refrigerate the salsa for at least 30 minutes to let the flavors meld. Adjust seasoning if needed before serving.

Season the steak with salt and pepper.

Cook the Onions and Peppers: Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onions and bell peppers to the skillet and sauté until they become tender and slightly caramelized, about 5-7 minutes. Season with a pinch of salt and pepper. Add the steak to the skillet and cook until nicely browned.

Assemble the Burritos: Portion the steak, onions, bell peppers, and shredded cheese onto the tortilla. Fold in the sides of each tortilla and then roll them up tightly to enclose the filling.

Warm the Burritos: In the same skillet or a clean pan, heat the burritos over medium heat for about 2-3 minutes per side or until they are heated through and the cheese is melted. You can optionally press them with a spatula to help seal the edges. Cut in half.

Mix all ingredients for the homemade lemonade. Serve over ice if desired.

Serve the burrito with salsa and tortilla and lemonade.