Start by slicing the steak into thin strips, then marinate with chili powder, cumin, garlic powder, and a pinch of salt. Let it sit while you prep the vegetables.
Heat a tablespoon of oil in your skillet over medium-high heat until shimmering and slightly smoking, signaling it's hot and ready.
Add the marinated steak strips to the hot skillet, spreading them out in a single layer. Sear for about 2-3 minutes per side until they develop a crispy, caramelized exterior and are cooked through.
Remove the steak from the skillet and set aside. Add another tablespoon of oil if needed, then toss in the sliced bell peppers and onions.
Sauté the vegetables for about 5-7 minutes, stirring often, until they soften and develop charred spots with smoky aroma filling the kitchen.
Return the cooked steak to the skillet with the vegetables, tossing everything together to combine and heat through for another minute or two.
Squeeze fresh lime juice over the skillet mixture, giving it a bright, tart finish. Taste and adjust seasoning with salt if needed.
Warm the tortillas in a dry skillet or microwave until soft and pliable, then wrap in a towel to keep warm.
Serve the sizzling steak and vegetable mixture in warm tortillas, with extra lime wedges on the side for squeezing.
Enjoy the flavorful, smoky fajitas while hot, with crispy edges on the steak and charred, tender vegetables.
