Tuesday, February 7, 2017

Greek Steak Pitas with Caramelized Onions and Mushrooms



  • 1 to 1 1/2 lb top sirloin steak, cut in thin strips
  • 1 teaspoon dried oregano
  • 1 teaspoon Cavender’s All Purpose Greek Seasoning
  • 1/2 teaspoon salt and pepper
  • 2 large onions, sliced
  • 8 fresh baby portabella mushrooms, sliced
  • 2 tablespoons butter
  • 5 tablespoons olive oil or canola oil, divided


How to Make It

  • For the onions-Heat a skillet on medium low heat. Add the butter and 2 tablespoons of oil.
  • Once the butter has melted, throw in the onions. Stir frequently.
  • The onions should cook down for at least 30 mins.
  • you may need to adjust the temperature if the onions begin to brown to soon.
  • The key is low and slow.
  • While the onions cook, move onto preparing and cooking the steak.
  • For the steak-Combine sliced steak, oregano, cavender, salt and pepper in a ziploc bag.
  • Mix until the seasoning has evenly coated the steak.
  • Heat 1 tablespoon of oil in a cast iron skillet over medium high heat.
  • Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak.
  • Do not over crowd the pan. Add 1 tablespoon of oil if the pan gets to dry.
  • Once the steak is cooked, throw your mushrooms in the pan and saute until tender.
  • Assemble the pitas with steak, onions and mushrooms
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