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Greek Style Pocket Bread

Holidaycooking's picture
  Boneless sirloin steak 1 Pound, partially frozen and cut into paper thin strips (454 Gram)
  Onion 1 Small, halved
  Green pepper 1⁄2 Medium, seeded and halved
  Fresh mushrooms 6 Large
  Red wine vinegar 50 Milliliter (1/4 Cup)
  Sesame seed oil/Olive oil 30 Milliliter (2 Tablespoons)
  Garlic 1 Clove (5 gm)
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Oregano leaves 1⁄2 Teaspoon (2 Milliliter)
  Pepper 1⁄4 Teaspoon (1 Milliliter)
  Pita breads 6
  Cucumber 1 , coarsely chopped
  Tomato 1 , coarsely chopped
  Alfalfa sprouts 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Dairy sour cream 3 Tablespoon

Put steak strips into large bowl.
Assemble Salad Maker with French Fry Cutter Disc.
Process onion, green pepper, and mushrooms into bowl with steak.
Put vinegar, oil, and seasonings into Mini-Blend container and process at CHOP until garlic is finely minced.
Pour over steak and vegetables; cover.
Refrigerate for 1 hour.
Pour steak and vegetables into a large skillet and cook over medium-high heat.
Cut or break pita bread in half crosswise.
With slotted spoon, fill pocket with filling.
If desired, top filling with cucumber, tomato, alfalfa sprouts, and/or dairy sour cream.

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2415 Calories from Fat 911

% Daily Value*

Total Fat 102 g157.2%

Saturated Fat 33.6 g167.8%

Trans Fat 0 g

Cholesterol 236.6 mg78.9%

Sodium 3211.1 mg133.8%

Total Carbohydrates 234 g78.1%

Dietary Fiber 15.4 g61.6%

Sugars 16.7 g

Protein 135 g270.3%

Vitamin A 35.7% Vitamin C 159.8%

Calcium 56.3% Iron 79.3%

*Based on a 2000 Calorie diet


Greek Style Pocket Bread Recipe