Monday, May 17, 2010
1 ½ lb beef sirloin steak, thinly slices
½ cup Kraft Light Zesty Italian Reduced Fat Dressing, divided
2 large green peppers, cut into strips
1 large onion, cut into wedges
1 cup Sharp Cheddar cheese
1 cup sour cream
½ cup salsa
Combine steak and ¼ 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 ¼ cup 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.