Up your pita pocket game with a stuffing that's made with onions, peppers and tender strips of marinated sirloin steak.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
1 lb. sirloin steak, 3/4 inch thick, cut into strips
1 medium red onion, sliced, separated into rings
1 medium green pepper, cut into strips
2 cloves garlic, minced
black pepper (optional)
2 cups shredded carrot s
4 whole wheat pita bread rounds, cut in half
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Let's Make It
Reserve 2 Tbsp. of the dressing; set aside. Pour remaining dressing over steak; cover. Refrigerate several hours or overnight to marinate. Remove steak from marinade; discard marinade.
Cook and stir onions, green peppers and garlic in reserved 2 Tbsp. dressing in large skillet on medium-high heat 2 minutes. Add steak; cook and stir 5 minutes or until cooked through. Season with black pepper to taste. Remove from heat. Stir in carrots.
Spoon evenly into pita bread halves just before serving.
For more intense flavor, add 2 Tbsp. chopped fresh oregano or 1/2 tsp. dried oregano leaves to steak mixture with onions, green peppers and garlic.
Serve topped with a cool cucumber sauce. To prepare, mix 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream and 1/2 cup finely chopped cucumber; cover. Refrigerate several hours or until ready to serve.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.