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Steak Fajita Sandwiches

This recipe converts the traditional messy fajita into an easy and convient meal for on-the-go, plus it's super yummy!
Cook Time30 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: Quick and Easy
Servings: 4 people
Calories: 401kcal
Author: SkinnyMs.


  • 4 ounces white mushrooms sliced
  • 1 tablespoon olive oil
  • 1 red onion medium, sliced into strips
  • 2 garlic cloves minced
  • 1 red bell pepper medium, 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 pita pockets cut in half - gluten free or whole-wheat
  • 4  romaine lettuce leaves torn
  • 1/4 cup Greek yogurt plain nonfat


  • 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.


Serving: 1each | Calories: 401kcal | Carbohydrates: 21g | Protein: 29g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 89mg | Sodium: 235mg | Fiber: 4g | Sugar: 4g |
SmartPoints (Freestyle): 10