Pita bread pizzas topped with seasoned steak, cheese, and veggies. Quick to make and packed with bold flavors.
Ingredients
- 1 pound beef shoulder center
- steaks (ranch) or boneless top
- sirloin steak, cut 3/4 inch thick
- 2/3 cup reduced-fat non-creamy
- caesar dressing, divided
- 4 whole wheat pita breads
- 3/4 cup shredded reduced-fat
- italian cheese blend, divided
- 6 cups loosely packed sliced
- romaine lettuce
- 1 cup diced seeded tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Heat oven to 350 degrees F. Cut beef steak lengthwise in half, then
- crosswise into 1/8-inch thick strips. Combine beef and 1/3 cup
- dressing in medium bowl; toss to coat. Cover and marinate in
- refrigerator 30 minutes.
- Place pita breads slightly overlapping on metal baking sheet.
- Sprinkle 2 tablespoons cheese on each pita. Bake in 350 degrees F
- oven 10 to 12 minutes or until pitas are toasted and cheese is
- melted.
- Meanwhile, remove beef from marinade, draining well; discard
- marinade. Heat large nonstick skillet over medium-high heat until
- hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface
- of beef is no longer pink. Remove from skillet. Repeat with
- remaining beef.
- Toss lettuce, tomatoes and remaining 1/2 cup cheese in large bowl.
- Add beef and remaining 1/3 cup dressing; toss to coat evenly.
- Season with salt and pepper. Divide beef mixture evenly over pitas.
- Serve immediately.