Steak Fajita Sandwiches
Eat this fajita sandwich and you’ll not only get plenty of protein, but add to that a wealth of niacin, phosphorus, zinc, selenium, and vitamins B6 and B12.
Yield: 4 servings | Serving Size: 1/2 pita pocket with 1/4 meat filling | Calories: 255 | Previous Points: 5 | Points Plus: 6 | Total Fat: 6g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 235mg | Carbohydrates: 21g | Dietary Fiber: 3g | Sugars: 2g | Protein: 29g
Ingredients
- 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
Directions
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!
http://skinnyms.com/steak-fajita-sandwiches/
