Steak Fajita Sandwiches

• Meat

  • 1 lb Beef sirloin tip, steak

• Produce

  • 2 Garlic cloves
  • 4 oz Mushrooms, white
  • 2 tsp Oregano, dried
  • 1 Red bell pepper, medium
  • 1 Red onion, medium
  • 4 Romaine lettuce, leaves

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 2 Pita pockets, gluten free or whole-wheat

• Dairy

  • 1/4 cup Greek-style yogurt, plain nonfat

Found on skinnyms.com

Description

Ingredients

• 4 ounces white mushrooms, sliced
• 1 tablespoon olive oil
• 1 medium red onion, sliced into strips
• 2 garlic cloves, minced
• 1 medium red bell pepper, cut into strips
• 1 pound beef sirloin tip steak, cut into thin strips (grass-fed beef recommended)
• Salt to taste
• 1/2 teaspoon black pepper
• 2 teaspoons dried oregano
• 2 gluten free or whole-wheat pita pockets, cut in half
• 4 leaves romaine lettuce, torn
• 1/4 cup plain, nonfat Greek-style yogurt

Directions

• In a large skillet, on medium-low heat, sauté mushrooms in olive oil about 6 minutes. Add onion, garlic, and bell pepper, and continue sautéing until onion and pepper are tender, about 4 minutes. Add in sirloin strips, and cook on medium heat for 5–10 minutes, or until no longer pink. Sprinkle with salt, pepper, and oregano. Stir well, cover, and simmer 5 more minutes. Drain mixture.
• Stuff pita halves with meat mixture and romaine lettuce, and top with a dollop of yogurt.
• This recipe is featured in our new cookbook, Skinny Ms. Superfoods. Check it out here!