Cooking Directions

• Lightly oil the grill rack and heat the grill to medium. Grill or broil the steak to desired doneness (allow 15 minutes for medium), turning once and brushing often with 1/3 cup of the picante sauce.
• Heat the oil in a 10-inch skillet over medium heat. Add the peppers and the onion and cook until they're tender-crisp. Stir the remaining picante sauce and the cilantro in the skillet and heat to a boil.
• Slice the steak into thin strips and place down the center of each tortilla. Top with the pepper mixture and the cheese. Fold the tortilla around the filling. Serve with additional picante sauce.

Ingredients

• 1 pound boneless beef sirloin steak, 3/4-inch thick
• 1 cup Pace® Picante Sauce
• 1 tablespoon vegetable oil
• 2 medium green pepper or red bell peppers, cut into 2-inch-long strips (about 3 cups)
• 1 medium red onion, sliced
• 1 tablespoon chopped cilantro
• 8 (8-inch) flour tortilla, warmed
• 1 cup shredded Cheddar cheese (about 4 ounces)