Ingredients Jump to Instructions ↓

  1. 1 pound beef round tip steaks, cut 1/8 to 1/4-inch thick 2 cloves garlic, minced

  2. 1 teaspoon dried oregano

  3. 3 teaspoons olive oil

  4. 1 medium onion, halved, thinly sliced

  5. 1/4 teaspoon salt

  6. 1/8 teaspoon pepper

  7. 4 pita breads, cut in half, warmed

  8. 2 small tomatoes, thinly sliced

  9. 1/2 cup prepared cucumber ranch dressing

Instructions Jump to Ingredients ↑

  1. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic and oregano. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 3 to 4 minutes. Remove. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Return beef and onion to skillet; heat through. Season with salt and pepper. Serve in pita pockets with tomatoes and dressing.


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