Mushroom and Steak Fajita Sandwich

Mushroom and Steak Fajita Sandwich



•1 tablespoon plus 2 teaspoons olive oil
•1 medium red onion, sliced in to strips
•2 cloves garlic, minced
•1 medium 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

•1/2 teaspoon black pepper
•Salt to taste
•2 whole wheat pita pockets cut in half
•4 leaves of Romaine lettuce, torn into small pieces
•1/4 cup Greek yogurt, fat free, plain(optional fat free sour cream)

How to Make:

1. Preheat oven to 350 degrees.

2. 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.

3. Cut pita bread in half, brush remaining oil on all sides, place on a cookie sheet for 3-5minutes, just long enough to warm.

4. Stuff pita pockets with meat mixture, romaine lettuce and top with a dollop of yogurt or sour cream.

The Mushroom and Steak Fajita Sandwich recipe is featured in “The Ultimate Guide To Weight Loss”.  You can check it out here!


To Your Journey,

Toni Marbley


Life Architect & Founder of Family Under Fitness
Let’s Stay Connected: Facebook Instagram


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