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Steak Fajita Sandwiches

Steak Fajita Sandwiches

Yield:  4 servings
Serving Size: 1/2 pita pocket with 1/4 meat filling

This easy-to-make sandwich goes great with a serving of Mexican Rice and Refried Beans.  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.

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 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. 

Nutritional Data
Calories: 255
Total Fat: 6g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 235mg
Carbohydrates: 21g
Dietary Fiber: 3g
Sugars: 2g
Protein: 29g



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