Preheat oven 350°.

Partially freeze beef. Thinly slice across the grain into bite size strips. Place strips in a plastic bag set into a deep bowl. For marinade, in a mixing bowl stir together salad dressing, the 1/2 cup salsa, the lime juice, and Worcestershire sauce. Pour mixture over meat. Seal bag. Marinate in the refrigerator for 6 to 24 hours, stirring occasionally.

Wrap tortillas in foil. Heat in oven for 10 minutes to soften. Meanwhile, preheat a large skillet over high heat; add oil. Cook and stir onion rings in hot oil for 1-1/2 minutes. Add sweet pepper strips; cook and stir about 1-1/2 minutes or until crisp and tender. Remove vegetables from skillet.

Add half of the undrained beef strips to the hot skillet. Cook and stir for 2 to 3 minutes or until desired doneness. Remove beef and drain well. Repeat with remaining beef. Return all beef and vegetables to skillet.

Return all beef and vegetables to skillet. Add chopped tomato. Cook and stir for 1 to 2 minutes. Fill warmed tortillas with beef-vegetable mixture and serve. If desired serve with sour cream, cheese, and additional Salsa. Roll up fajitas.