Start by slicing the steak into thin strips against the grain, then set aside. Thinly slice the bell peppers and onions, creating colorful strips that will soften quickly during cooking.
Heat a tablespoon of vegetable oil in a heavy skillet over medium-high heat until just beginning to shimmer and smoke lightly—that’s your cue for a hot pan.
Add the sliced steak to the hot skillet, spreading it out in a single layer. Sear for about 2-3 minutes without stirring, until the edges turn brown and crispy, then flip and cook the other side for another 2 minutes. The steak should be juicy and slightly charred on the outside.
Remove the cooked steak from the pan and set aside. Add another tablespoon of oil if needed, then toss in the sliced peppers and onions. Cook, stirring frequently, for about 5-7 minutes until they soften, release steam, and develop a faint smoky aroma with slightly charred edges.
Sprinkle the cumin, chili powder, and garlic powder over the vegetables, stirring well to coat and enhance their smoky warmth. Cook for another minute until fragrant.
Return the steak to the skillet with the vegetables, squeezing fresh lime juice over everything. Toss gently to combine, letting the flavors meld for about 1-2 minutes. The filling should be hot, fragrant, and vibrant with color.
Warm the tortillas in a dry skillet or wrap them in foil and heat at 350°F for 10 minutes. They should be soft, steaming, and slightly toasted on the edges.
To serve, spoon the sizzling steak and vegetable mixture into warm tortillas, then fold and enjoy immediately while the flavors are fresh and the textures are juicy and crispy.
