Healthy Mushroom & Steak Fajita Sandwiches by Jennifer Rowell - Musely
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Healthy Mushroom & Steak Fajita Sandwiches

posted in Food & Drink > Recipes
11/05/2013
  • Yields: 4 | Serving size: ½ pita pocket with ¼ meat filling | Calories: 255 | Previous Points: 5 | Points Plus: 6 | Total Fat: 6 gm | Saturated Fats: 2 gm | Trans Fats: 0 gm | Cholesterol: 70 mg | Sodium: 235 mg | Carbohydrates: 21 gm | Dietary Fiber: 3 gm | Sugars: 2 gm | Protein: 29 gm

  • 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

  • Ingredients (cont)

    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.

  • Directions (cont)

    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.

  • Directions (cont)

    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.

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