This recipe is pretty lean but to make this meal even leaner you can cut out the butter. My husband loves this with steak sauce. I love it with Greek yogurt mixed with some minced garlic and chopped fresh parsley.
Now, let me give you some options on how I have cooked the steak for this recipe. Sometimes I grill the whole steak and slice it thinly after it’s cooked.
I also have sliced the steak into thin strips and grilled the individual pieces. The cast-iron skillet is my favorite! I always throw the steak in the freezer for about an hour before slicing. It is much easier to slice a firm piece of meat.
Servings: 4
Ingredients:
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
Pitas
Directions:
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 too soon. The key is low and slow.
While the onions cook, move on to 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 overcrowd 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.
Source: Easy Peasy Pleasy.