Mushroom Steak Fajitas

Wash and dry the mushrooms, bell peppers, lime, tomato and lettuce.

For this step: cremini mushrooms, green bell pepper, red bell pepper, yellow bell pepper, lime, tomato, iceberg lettuce

Slice the mushrooms. Stem and seed the bell peppers and slice them into strips about ¼ inch wide. Put them in a large bowl with the mushrooms and toss with a little chili powder, cumin, garlic powder, smoked paprika, salt and black pepper.

For this step: Chili powder, Ground cumin, Garlic powder, Smoked paprika, Kosher salt, Black pepper

Dice the tomato and shred the lettuce for topping. Cut the lime in half, then cut one half into wedges for serving.

Heat a large skillet over medium-high heat.

While the skillet heats, slice the steak across the grain into thin strips. Season it with a little chili powder, cumin, garlic powder, smoked paprika, salt and black pepper.

For this step: sirloin steak, Chili powder, Ground cumin, Garlic powder, Smoked paprika, Kosher salt, Black pepper

Once the skillet is hot, add some of the olive oil, then the steak. Cook, stirring now and then, until browned and just cooked through, 3 to 4 minutes. Move the steak to a plate.

For this step: Olive oil

Add the mushrooms and peppers to the skillet, with a little more olive oil if it looks dry. Cook, stirring now and then, until browned and tender with a little bite, 5 to 8 minutes.

For this step: Olive oil

When the vegetables are ready, return the steak and its juices to the skillet. Squeeze in the juice from the other lime half and toss until everything is hot, 1 to 2 minutes. Take the skillet off the heat.

Wrap the tortillas in a damp paper towel and microwave until warm and pliable, 30 to 60 seconds.

For this step: whole-wheat tortillas

Fill the tortillas with the steak and vegetables. Top with the tomato, lettuce and sour cream, and serve with the lime wedges.

For this step: sour cream