Heat your oil in a cast iron skillet. Finely slice your “beef” as thinly as you can. Once your oil is shimmering, toss your “beef” into your pan, adding salt and pepper to taste. Slice Split your mushrooms in half. For the first group, slice them equally as thin as you can and add them to your “beef.” Stir in the pan until all is browned. Remove from pan and add more oil for the next step.

Slice the second group of mushrooms into ¼ inch pieces and add to your pan. Don’t crowd your mushrooms, or they will steam instead of browning. Slice your peppers and onions into strips. Add them to your skillet, stirring occasionally. Add more salt and pepper to taste. Once they begin to brown, add your “beef” back to the pan.

To build your tacos, lay the tortillas flat and place ½ a slice of provolone onto each taco. Spread some cheez whiz on top of your provolone. Top each with about ½ cup of the goods in your skillet and cover with even more cheez whiz. Add your desired amount of jalapeños and you’re good to go.