1 large onion, thinly sliced
2 fresh Anaheim chiles, roasted, peeled, seeded, cut into thin strips,
or canned whole green chiles, seeded, cut into thin strips
1 (7-ounce) jar roasted red peppers, drained, cut into thin strips
1/2 cup whipping cream
1 1/4 cups grated Monterey Jack cheese, divided
1/2 teaspoon dried oregano, crumbled

4 (8-inch) flour tortillas

Preheat oven to 450�F.
Grease 9-inch square baking pan. Rub both sides of steak with garlic and cumin,
then with 1 1/2 teaspoons oil and lime juice.
Let stand while preparing peppers.

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
Add chiles and peppers and stir until heated through.
Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
Add oregano. Season with salt and pepper.

Heat 1 tablespoon oil in heavy large skillet over high heat.
Season steak with salt and pepper.
Cook until brown, about 1 1/2 minutes per side for very rare. Transfer to work surface.
Halve across width, then cut against grain into thin slices.

Hold 1 tortilla over gas burner on low or place on electric burner on low
until heated through, about 15 seconds per side.
Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla.
Top with 1/4 of meat.
Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down.
Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat.
Spoon remaining pepper mixture over tortillas.
Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead.
Cover with foil and refrigerate.

Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.