Line a sheet pan with aluminum foil. If using, spread the diced bacon evenly in the pan. Arrange a rack in the top third of your oven, place the sheet pan (with or without the bacon) in the cold oven and set the temperature to 425 degrees.

In a large bowl, combine the soy sauce, Worcestershire sauce and garlic. Juice the limes into the bowl and stir to combine. Dice the steak into ¾-inch pieces, add to the bowl and mix well to coat. Set aside to marinate.

While the meat marinates, prep the remaining vegetables: Thinly slice the onion and mushrooms, trimming away any tough stem ends (reserve for stock if desired). Cut the pepper into ¾-inch dice. Add the vegetables to the bowl on top of the meat, but don’t mix them in. Sprinkle ½ teaspoon salt and 1 teaspoon pepper into the bowl.

When the oven reaches temperature, about 15 minutes, carefully remove the hot sheet pan (the bacon fat will be hot), and pour the bacon and drippings into the bowl with the vegetables and stir to combine (the bacon won’t be crispy at this stage). If not using bacon, add 2 tablespoons oil to the bowl instead and toss to combine. Arrange the contents of the bowl in one layer on the hot sheet pan, place back in the oven, adjust the heat to 450 degrees and roast until meat is charred in spots and vegetables have begun to caramelize, about 20 minutes.

Toss the meat and vegetables in the sheet pan to coat with the juices, arrange in one layer again, and top with the cheese slices. Return to the oven until cheese is completely melted, 1 to 2 minutes.

While the meat and vegetables roast, heat a cast-iron skillet over medium-high. Warm your tortillas in it, about 2 minutes per side, then transfer them to a clean dishtowel to stay warm. Keep the skillet on the heat over medium.

To serve, scrape the cheesy meat and vegetable mixture directly into the hot skillet. Bring it to the table along with the warm tortillas and salsa so everyone can build their own tacos.