12 ounces boned top round Steak2 teaspoons dry Mustard1/2 teaspoon black Pepper1/4 teaspoon Garlic powder1/4 teaspoon SaltCooking spray2 cups sliced Mushrooms1 Onion, cut into 1/4-inch-thick wedges1 medium red bell Pepper, seeded and cut into 1/4-inch strips2 tablespoons Water1-1/2 tablespoons red wine Vinegar1/2 cup (2 ounces) crumbled Blue cheese or Feta cheese4 (8-inch) fat-free flour Tortillas2 cups chopped romaine lettuce
Trim fat from beef; slice into 1/4-inch strips. Set aside.Combine the mustard, black pepper, garlic, and salt in a large bowl. Add beef, tossing to coat.Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add beef mixture; saute 4 minutes or until done. Remove from pan; keep warm. Add mushrooms, onion, and bell pepper to pan; saute 2 minutes. Add water; cover and cook 5 minutes, stirring occasionally. Stir in beef mixture and vinegar. Remove from heat; stir in cheese.Warm tortillas according to package instructions. Spoon 1 cup mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
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