Arrange baby bell peppers in a single layer on a foil-lined jelly roll pan. Lightly coat the peppers with cooking spray. Broil peppers 4 minutes on each side or until blackened. Cool slightly; discard stems. Cut peppers into strips.
Combine chipotle, paprika, and salt; rub spice mixture evenly over the steak. Place the steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let the steak stand 10 minutes; thinly slice the steak across the grain.
Combine the mayonnaise and the next 4 ingredients; stir well.
Working with 1 tortilla at a time heat tortillas over meium-high heat for about 15 seconds on each side or until lightly charred. (Suggested to cook directly over eye of the burner on a gas stove....if electric I'd use a non-stick skillet!)
Place 2 tortillas on each of 4 plates. Divide the steak evenly among the tortillas; top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayo mixture.