1/2 cup italian dressing
1/2 tsp. chili powder
1 lb. boneless beef sirloin steak (cut into 1/4 in. strips)
1 medium sweet red pepper sliced
1 medium green pepper sliced
1 med. onion sliced and separated into rings
6 flour tortillas

In a large resealable bag, combine 1/4 cup salad dressing, chili powder and steak.
Seal, turn to coat and refrigerate for 30 minutes. In skillet, saut'e pepper and onion in remaining salad dressing until crisp and tender. Remove but keep warm. Drain steak and saut'e in skillet 6-8 minutes. Add veggies back in and heat through. Spoon down middle of tortillas, fold in and serve. You can add cheese and sour cream as well.