Add the sliced steak to a zip top bag. In a bowl, mix 1/2 the packet of taco seasoning with juice from 1 lime and 1 TBSP olive oil. Pour into the bag with the steak and shake gently to coat it. Place it in the fridge to marinade for 10 minutes or up to 3 hours.
Heat a large skillet over a medium-high heat for about 2 minutes. You want the pan very hot! To the pan, add 1 TBSP of oil, followed by the sliced bell peppers, sliced onion, salt and pepper to taste and the remaining taco seasoning. Cook the peppers and onions, stirring often to coat them in the seasoning, for 7-10 minutes, until they're tender and slightly charred depending on how hot your pan is. Remove the peppers and onion from the pan and set aside in a small dish.
In the same skillet, add 1 TBSP more olive oil. Remove the steak from the marinade using a slotted spoon, tongs or a fork. Discard the marinade. Add the steak to the pan and cook for 5-7 minutes, flipping the pieces occasionally, until cooked to your preference.
Assemble: Distribute the bell pepper mix and cooked steak to meal prep containers with a lime wedge in each. Keep the tortillas separate until you're ready to eat!