Heat skillet to medium-high. Pour in oil. Add onion and bell pepper. Cook while stirring until vegetables are soft and caramelized, about 5 minutes.

Lay a tortilla on a cutting board or clean the surface. On one half of the tortilla, place about ¼ cup of steak (for the large size tortillas, useless on small ones), spoon on a portion of caramelized vegetables, add ¼ cup of cheddar, and ¼ cup Colby jack cheese.

Fold tortilla over. Repeat with the rest of the tortillas.

Heat a clean non-stick skillet to medium. And carefully place one or two stuffed tortillas in the pan. Cook until heated through and cheese is melted.

* If you do not have a non-stick skillet, spray a little non-stick cooking spray on the pan.

Repeat the above steps with the rest of the tortillas. Serve warm with salsa and sour cream on the side.