1 pound beef top sirloin steak, cut into 1/4-inch strips
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1 medium onion, sliced and separated into rings
6 flour tortillas (8 inches), warmed
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.