Steaked-Out Pita Pizzas
Courtesy of The Beef Checkoff 4 Servings • 15 Min. Prep Time • 12 Min. Cook Time • 30 Min. Marinate TimeIngredients |
---|
1 lb. boneless beef shoulder center steaks (Ranch) or boneless top sirloin steak, cut 3/4-in. thick |
2/3 c. reduced-fat non-creamy Caesar dressing, divided |
4 whole wheat pita breads |
3/4 c. shredded reduce-fat Italian cheese blend,divided |
6 c. loosely packed chopped romaine lettuce (about 6 oz.) |
1 c. diced seeded tomatoes |
1/4 tsp. salt |
1/4 tsp. pepper |
Directions:
1 Heat oven to 350°F. Cut beef steak lengthwise in half, then crosswise into 1/8-in. thick strips. Combine beef and 1/3 c. dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 min.
2. Place pita breads slightly overlapping on metal baking sheet. Sprinkle 2 Tbsp. cheese on each pita. Bake in 350°F oven 10-12 min. or until pitas are toasted and cheese is melted.
3. Meanwhile, remove beef from marinade, draining well; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1-2 min. or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.
4. Toss lettuce, tomatoes and remaining 1/2 c. cheese in large bowl. Add beef and remaining 1/3 c. dressing; toss to coat evenly. Season with salt and pepper. Divide beef mixture evenly over pitas. Serve immediately.
* Recipe Courtesy of The Beef Checkoff