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Mushroom and Steak Fajita Sandwiches

High in protein, this flavorful sandwich is full of vitamins and minerals that your body will love.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Universal
Keyword: Kid-Friendly
Servings: 4 people
Calories: 306kcal
Author: SkinnyMs.


  • 1.5 tablespoon olive oil
  • 1 red onion sliced into strips
  • 2 garlic cloves minced
  • 1 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
  • 1/2 teaspoon black pepper
  • salt to taste
  • 2 whole wheat pita pockets cut in half
  • 4 romaine lettuce leaves torn into small pieces
  • 1/4 cup Greek yogurt fat free plain or fat free sour cream - optional


  • 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. 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.
  • 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.


Serving: 1each | Calories: 306kcal | Carbohydrates: 23g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 778mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3387IU | Vitamin C: 42mg | Calcium: 58mg | Iron: 5mg |
SmartPoints (Freestyle): 7