Directions

• In a large resealable plastic bag, combine 1/4 cup salad dressing and chili powder; add steak. Seal and turn to coat; refrigerate for 30 minutes.
• In a large skillet, saute peppers and onion in remaining salad dressing until crisp-tender. Remove and keep warm.
• Drain steak, discarding marinade. In the skillet, saute steak for 6-8 minutes or until no longer pink; drain. Return vegetables to pan; heat through. Spoon meat and vegetables down the center of tortillas; fold in sides.