Mushroom Steak Fajitas

Name: Mushroom Steak Fajitas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 12 ounces sirloin steak, about 3/4-inch thick; 3 cups sliced cremini mushrooms; 1 tablespoon no-salt fiesta lime seasoning, divided; 1 tablespoon olive oil; 1 cup green bell pepper, sliced into strips; 1 medium red bell pepper, sliced into strips; 1 medium yellow bell pepper, sliced into strips; 8 whole-wheat tortillas, 6-inch; 1 medium tomato, diced; 2 cups shredded iceberg lettuce; 4 tablespoons non-fat sour cream

Recipe GLPR89b9ddf0b9ef50

Mexican

Main Course

35 min

451 cal

Servings: 4

Stovetop

SNAP eligible

Seared sirloin strips combined with sautéed mushrooms and colorful bell peppers, seasoned with fiesta lime spices and served in warm whole-wheat tortillas. Topped with fresh lettuce, diced tomato, and a dollop of sour cream for a flavorful, lighter take on classic fajitas.

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Ingredients

12 ounces sirloin steak, about 3/4-inch thick

3 cups sliced cremini mushrooms

1 tablespoon no-salt fiesta lime seasoning, divided

1 tablespoon olive oil

1 cup green bell pepper, sliced into strips

1 medium red bell pepper, sliced into strips

1 medium yellow bell pepper, sliced into strips

8 whole-wheat tortillas, 6-inch

1 medium tomato, diced

2 cups shredded iceberg lettuce

4 tablespoons non-fat sour cream

Directions

Cut the sirloin steak against the grain into thin 1/4-inch strips. Place the beef strips in a medium bowl and toss with 1/2 tablespoon of the fiesta lime seasoning until evenly coated.
In a large bowl, combine the sliced mushrooms, green bell pepper strips, red bell pepper strips, and yellow bell pepper strips. Sprinkle with the remaining 1/2 tablespoon of fiesta lime seasoning and toss well to coat all vegetables.
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Add the seasoned beef strips to the hot skillet and cook for 3 to 4 minutes, stirring occasionally, until the beef reaches an internal temperature of 145°F for medium-rare doneness. Transfer the cooked beef to a clean plate.
Place the seasoned vegetable mixture into the same skillet and sauté for 5 to 8 minutes, stirring frequently, until the mushrooms and peppers are tender and lightly browned at the edges.
Return the cooked beef strips to the skillet with the vegetables and toss everything together. Cook for 1 to 2 additional minutes until the beef and vegetables are heated through and well combined.
Warm the whole-wheat tortillas according to package directions. Divide the beef and vegetable mixture evenly among the tortillas, placing it in the center of each. Top each fajita with shredded iceberg lettuce, diced tomato, and 1/2 tablespoon of non-fat sour cream. Roll up the tortillas and serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This recipe hits the core Charlotte grocery availability hard—every ingredient lands at Harris Teeter, Food Lion, Walmart, or ALDI without a second stop. Sirloin runs $8–$12 per pound depending on the cut; with mushrooms and peppers, you're looking at roughly $3.50–$4.00 per serving on a weeknight budget. The stated 35 minutes assumes the steak is already sliced and the vegetables prepped, so add 10 minutes for real kitchen time if you're starting from whole ingredients. It's a solid weeknight dinner that reheats decently and feeds four, though the iceberg lettuce and sour cream toppings mean you'll want to build the fajitas fresh rather than wrap them ahead. No real drawbacks here—just the honest reality that sirloin cost drives the price, and prep time creeps over stated time if you're not organized.