From the Pantry Butler kitchen
Mushroom Steak Fajitas
Bring another serving of vegetables and important nutrients to your plate with this veggie-filled twist on classic fajitas. We've upped the vegetables ante by sautéing savory mushrooms and mixing them with steak for an umami-rich, flavorful punch. And we've sped up the preparation time for this Tex-Mex favorite, foregoing marinating the steak by using a tender cut. USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food
Ingredients
- 12 ounces sirloin or other boneless 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
Method
- Slice beef across the grain into 1/4-inch strips.
- Place in a medium bowl with 1/2 tablespoon fiesta lime seasoning; toss to coat.
- Place mushrooms, peppers, and onion and remaining fiesta lime seasoning in a large bowl; toss to coat.
- Heat oil in large, non-stick skillet.
- Add beef strips; cook about 3 to 4 minutes.
- Remove from skillet.
- Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5 to 8 minutes.
- Add beef back to skillet and sauté mixture 1 to 2 more minutes.
- Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
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