In a large bowl, combine 2 tablespoons olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.

Add the sliced steak to the bowl and toss to coat well. Let it marinate while you prepare the vegetables, or for up to 30 minutes if you have extra time.

Preheat the Blackstone griddle over medium-high heat until hot.

Add the remaining 1 tablespoon olive oil to the griddle, then place the sliced peppers and onion on the surface.

Cook the vegetables for 4 to 6 minutes, stirring occasionally, until they are tender-crisp and lightly charred. Move them to one side of the griddle or transfer to a warm plate.

Add the marinated steak to the hot griddle in a single layer. Cook for 2 to 4 minutes, turning as needed, until browned and cooked to your preferred doneness.

Return the vegetables to the griddle and toss everything together for 1 minute so the flavors combine.

Warm the tortillas on the griddle for about 20 to 30 seconds per side.

Serve the steak and vegetable mixture in the tortillas with your favorite toppings.