|Dry red wine||1⁄2 Cup (8 tbs)|
|Olive oil/Cooking oil||2 Tablespoon|
|Garlic clove||1 Small|
|Dried oregano||1⁄2 Teaspoon|
|Freshly ground pepper||1 Dash|
|Sirloin steak||1 Pound|
|Chopped lettuce||2 Cup (32 tbs)|
|Small cucumber||2⁄3 Cup (10.67 tbs)|
|Sour cream dip||8 Ounce|
|Chives||1 Cup (16 tbs)|
Combine wine, oil, garlic, oregano, salt, and pepper.
Cut steak into strips, 2 inches long and 1/4 inch wide.
Pour wine mixture over beef.
Cover; refrigerate up to 24 hours.
Thoroughly drain beef.
In medium skillet brown beef, half at a time, on all sides in hot butter, 2 to 3 minutes.
With sharp knife, open one side of each piece of bread to make a pocket.
Fill each pocket with a little of the beef, chopped lettuce, diced tomato, diced cucumber, and sour cream dip with chives.