Prep the Marinade: In a large zip-lock bag, place the sliced sirloin steak strips, chili powder, cayenne pepper, minced garlic, lime juice, and 1 tablespoon of the olive oil.

Coat the Meat: Seal the zip-lock bag tightly and shake it vigorously to ensure all the steak pieces are completely coated in the spicy marinade.

Add Vegetables: Open the bag and add the thinly sliced red, yellow, and green bell peppers, along with the sliced yellow onion. Close the bag securely.

Final Shake: Shake the bag again, using your hands to gently massage the outside, ensuring the vegetables are also well coated with the seasoned oils.

Heat the Skillet: Add the remaining 1 tablespoon of olive oil to a large skillet and place it over medium-high heat until the oil is shimmering and hot.

Cook: Carefully dump the entire contents of the zip-lock bag into the heated skillet. Cook, stirring frequently, until the vegetables are just tender and the steak reaches your desired level of doneness (about 6-8 minutes).

Serve: Remove the skillet from the heat. Serve the sizzling meat and vegetable mixture immediately with warm tortillas, a generous sprinkle of grated Mexican blend cheese, and your choice of optional toppings!