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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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