Preheat your oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper or lightly grease it with cooking spray.

In a large bowl, combine the sliced steak with 2 tablespoons olive oil, chili powder, cumin, garlic powder, paprika, salt, and lime juice. Toss well to coat evenly and let marinate for 5-10 minutes.

In another bowl, toss the sliced bell peppers and onions with the remaining 1 tablespoon of olive oil and a pinch of salt.

Spread the seasoned vegetables evenly on the prepared sheet pan. Place the marinated steak strips on top of or alongside the vegetables, ensuring everything is in a single layer for even cooking.

Place the sheet pan in the preheated oven and roast for 15-20 minutes, stirring halfway through, until the steak is cooked to your desired doneness and the vegetables are tender and slightly charred.

Remove from the oven and let rest for 3-5 minutes. Squeeze additional lime juice over the top if desired.

Serve the steak and vegetables in warm flour tortillas with your favorite toppings such as sour cream, guacamole, salsa, cheese, and cilantro.