1/2 cup A-1? Steak Sauce -- original or bold

1/4 cup red wine vinegar

1/4 cup vegetable oil -- divided

2 teaspoons hickory seasoning

1 clove garlic -- minced

1/2 teaspoon liquid hot pepper seasoning

1 pound boneless sirloin steak -- thinly sliced

1 large green bell pepper -- cut in strips

1 large onion -- cut in wedges

8 flour tortilla -- heated

sour cream shredded cheddar cheese

In nonmetal large bowl, combine steak sauce, vinegar, 2 tablespoons oil, hickory seasoning, garlic and hot pepper seasoning; add steak, stirring to coat. Cover; refrigerate 1 to 2 hours, stirring occasionally.

Remove steak from marinade; reserve marinade. In large skillet, over medium-high heat, suate steak in remaining 2 tablespoons oil 5 to 6 minutes or until no longer pink. Using slotted spoon, remove steak to clean large bowl; keep warm.

In same skillet, saute pepper and onion 5 to 6 minutes or until tender-crisp. Add reserved marinade; heat to a boil. Reduce heat; simmer 5 minutes. Stir in steak; heat through. Serve in warm tortillas topped withs our cream and cheese. Makes 4 servings.