| | Directions | | Combine steak and 1/4 cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade. Cook steak in remaining 1/4 cup of dressing in large skillet on medium-high heat 5 to 6 minutes or until no longer pink. Remove steak; keep warm. Add peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa. Makes 8 servings. |
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| Ingredients | | - |  | 1 1/2 pounds Beef sirloin steak, thinly sliced |
| - | | 1/2 cup Italian dressing, divided |
| - | | 2 green peppers, cut into strips (Large) |
| - | | 1 onion, cut into wedges (large) |
| - | | 16 Flour tortillas, warmed |
| - | | 1 cup shredded sharp cheddar cheese |
| - | | 1 cup sour cream |
| - | | 1/2 cup Salsa |
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