Mushroom and Steak Fajita Sandwiches

Ingredients
1 tablespoon plus 2 teaspoons olive oil
1 medium red onion, sliced in to strips
2 cloves garlic, minced
1 medium red bell pepper, cut into strips
1 pound beef sirloin tip steak, cut into thin strips
(grass-fed beef recommended)
4 ounces white mushrooms, sliced
2 teaspoons dried oregano
1/2 teaspoon black pepper
Salt to taste
2 whole wheat pita pockets cut in half
4 leaves of Romaine lettuce, torn into small pieces
1/4 cup Greek yogurt, fat free, plain (optional fat free sour
cream)Directions
Preheat oven to 350 degrees.

In a large skillet, on medium-low heat, sauté mushrooms in 1
tablespoon olive oil, about 6 minutes. Add onions, garlic and
bell peppers and continue sautéing until onions and peppers
are tender, about 4 minutes minutes. Add in sirloin strips,
and cook on medium heat for about 5-10 minutes or until no
longer pink. Sprinkle with salt and pepper and oregano. Stir
well, cover and simmer for 5 more minutes. Drain mixture.

Cut pita bread in half, brush remaining oil on all sides,
place on a cookie sheet for 3-5 minutes, just long enough to
warm. Stuff pita pockets with meat mixture, romaine lettuce
and top with a dollop of yogurt or sour cream.Nutrition Facts
Yields: 4 Serving size: ½ pita pocket with ¼ meat filling
Calories: 255
Total Fat: 6 g
Saturated Fats: 2 g
Trans Fats: 0 g
Cholesterol: 70 mg
Sodium: 235 mg
Carbohydrates: 21 g
Dietary Fiber: 3 g
Sugars: 2 g
Protein: 29 gSmartPoints value : 6

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