1 pound beef Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
1-1/2 teaspoons seasoned pepper blend or garlic-pepper
seasoning
2 teaspoons vegetable oil
Salt
4 tablespoons reduced-fat or fat-free blue cheese dressing
4 medium flour tortillas (8 to 10-inch diameter), warmed
4 romaine lettuce leaves
Toppings:
Sliced tomatoes, sliced red onion
Directions
Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and garlic-pepper in medium bowl; toss to coat.
Heat 1 teaspoon oil in large nonstick skillet over medium- high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef and oil. Season with salt, as desired.
Spread dressing evenly on tortillas; top with lettuce leaf. Divide beef and toppings, as desired, among tortillas. Roll up tightly.
