Ingredients:
– 1 pound flank steak, sliced into thin strips 
– 1 red bell pepper, sliced 
– 1 green bell pepper, sliced 
– 2 tablespoons vegetable oil 
– 2 cloves garlic, minced 
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon salt 
– 1/4 teaspoon black pepper 
– Flour tortillas 
– Optional toppings: shredded cheese 
, guacamole 
, sour cream 
, salsa 
Instructions:
1. Heat the Oil : In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat 
.
2. **Cook the Steak**: Add the sliced steak to the skillet and cook for about 3-4 minutes per side, or until browned and cooked to your desired doneness . Remove the steak from the skillet and set aside.
3. **Sauté the Veggies**: Add the remaining tablespoon of vegetable oil to the skillet, along with the sliced bell peppers and onions. Cook for 5-7 minutes, or until the vegetables are softened and slightly charred 
.
4. **Add the Spices**: Add the minced garlic, cumin, chili powder, salt, and black pepper to the skillet, and stir to combine with the vegetables . Cook for an additional 1-2 minutes, or until the spices are fragrant 
.
5. **Combine Steak and Veggies**: Add the cooked steak back to the skillet with the vegetables, and stir to combine. Cook for an additional 1-2 minutes, or until the steak is heated through .
6. **Warm the Tortillas**: Warm the flour tortillas in the microwave or in a separate skillet .
7. **Serve and Enjoy**: Serve the steak and vegetable mixture on the warm tortillas, and top with shredded cheese, guacamole, sour cream, salsa, or any other desired toppings . Enjoy your meal!
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