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Adjust oven rack to lower-middle position and heat oven to 475 degrees. Toss bell peppers, onion, garlic, oil, 1 teaspoon salt, and 1 teaspoon pepper together on rimmed baking sheet and spread into even layer. Roast until vegetables are lightly browned around edges, about 10 minutes.
Meanwhile, combine chili powder, sugar, 2 teaspoons salt, and 1 teaspoon pepper in bowl. Cut steak lengthwise with grain into 3 equal pieces. Pat steaks dry with paper towels, then sprinkle all over with spice mixture. Wrap tortillas in aluminum foil; set aside.
Remove sheet from oven. Using rubber spatula, push vegetables to 1 half of sheet. Place steaks on other half of sheet, leaving space between steaks. Roast until vegetables are spotty brown and meat registers 135 degrees (for medium), about 8 minutes.
Remove sheet from oven, transfer steaks to cutting board, and let rest, uncovered, for 5 minutes. Place tortilla packet in oven until warm, about 5 minutes. Transfer vegetables to serving platter and toss with lime juice.
Slice steaks thin against grain and transfer to platter with vegetables. Sprinkle with cilantro. Serve steak and vegetables with warm tortillas.