Steak Fajita Sandwiches

Steak Fajita Sandwich
Healthy sandwiches are a great option for a light dinner or nutritious lunch. Our steak fajita sandwiches are hearty enough to fill you up for hours, but are not loaded with fat or nitrates found in many traditional sandwiches. If you love steak fajitas, but taking fajitas to work for lunch is not practical, this sandwich will satisfy your craving. Delicious sandwiches are convenient and can be very healthy. This one is packed with protein, niacin, phosphorus, zinc, selenium, and vitamins B6 and B12.

We understand how difficult it can be to create dinners that make everyone in the family happy. It is even tougher when you are also packing lunches. Eating the same thing day after day or week after week gets boring and it can even be unhealthy. When you can put a creative spin on family favorites, you expand your menu and prevent boredom. Instead of regular fajitas, you can wrap up the meat and veggies in a pita and serve it in a neat little package.

Kids love these fajitas because they are colorful and delicious. Adults enjoy the taste and love the health benefits. This is as close to a perfect family meal as you will find anywhere.

Looking for a side dish to accompany these steak fajita sandwiches? Try our healthy version of sweet potato chips. Looking for other healthy lunch ideas? We’ve got you covered!

Steak Fajita Sandwiches

Steak Fajita Sandwiches

Yield: 4 servings | Serving Size: 1/2 pita pocket with 1/4 meat filling | Calories: 255 | Total Fat: 6g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 235mg | Carbohydrates: 21g | Dietary Fiber: 3g | Sugars: 2g | Protein: 29g | SmartPoints: 6 |


  • 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


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!

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