Steak Fajita Pita Pocket
Prep + Cook time
45 minutes
Servings
8
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Ingredients
- 4 Original or Whole Wheat Pita Bread
- 1 lb grass-fed beef sirloin tip steak, cut into thin strips
- 1 tbsp olive oil
- 4 oz white mushrooms, sliced
- 1 red onion, sliced into strips
- 1 red bell pepper, sliced into strips
- 2 garlic cloves, minced
- ½ tsp black pepper
- 2 tsp dried oregano
- Salt to taste
- 4 romaine lettuce leaves, torn
- ¼ cup plain nonfat Greek yogurt
Quick, flavorful, and loaded with protein, these Steak Fajita Pita Pockets are stuffed with tender sirloin, sautéed veggies, and a cool dollop of Greek yogurt, all wrapped in Joseph’s Original Pita Bread (or Whole Wheat). A fresh twist on fajita night!
Directions
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms, red onion, and bell pepper. Sauté for 5–6 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute more.
- Push the veggies to one side of the skillet. Add steak strips to the other side. Season with salt, pepper, and oregano. Cook for 6-8 minutes, stirring occasionally, until beef is browned and cooked through. Mix everything together in the skillet.
- Open each pita half and layer with torn romaine. Spoon the steak and veggie mixture inside, then top with a dollop of Greek yogurt.
- Serve warm and enjoy!
Quick Tips:
Acid tenderizes meat!
- If you have a lime or lemon on hand, before cooking, toss the steak strips in a little lime or lemon juice for 10-15 minutes to tenderize the meat and add a zesty kick.
