Take a shallow dish to prepare a mixture of broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and if desired, liquid smoke. Place steaks in this mixture and coat them properly. Cover them and refrigerate for a minimum of 8 hours or overnight.
Now, take a large bowl and add green peppers, onions, yellow pepper, soup mix and remaining oil. Transfer half of this mixture to two double thicknesses of heavy-duty foil of 12-inch square. Now, fold the foil around the vegetables and seal them.
Remove the beef from the marinade and discard the marinade. Grill the steak and vegetables by covering them on medium heat for 10-13 minutes or till the time it becomes medium-rare. For this, it should read 135 degrees on a thermometer. Flip the steak once.
Carefully open the foiled packets to let the steam evade. Slice the steak thinly and place them with vegetables on the tortilla.