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.
Total Fat: 6g
Saturated Fat: 2g
Trans Fat: 0g
Dietary Fiber: 3g
This and other Skinny Ms. Superfoods recipes can be found in: