Steaked Out Pita Pizzas --
Lean Cut
  • Total Recipe Time: 30 to 35 minutes
  • Makes 4 servings


  1. 1 pound Ranch Steaks or Top Sirloin Steak Boneless, cut 3/4 inch thick
  2. 2/3 cup reduced-fat non-creamy Caesar dressing, divided
  3. 4 whole wheat pita breads
  4. 3/4 cup shredded reduced-fat Italian cheese blend, divided
  5. 6 cups loosely packed chopped romaine lettuce (about 6 ounces)
  6. 1 cup diced seeded tomatoes
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon pepper


  1. Heat oven to 350°F. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine beef and 1/3 cup dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes.
  2. Place pita breads slightly overlapping on metal baking sheet. Sprinkle 2 tablespoons cheese on each pita. Bake in 350°F oven 10 to 12 minutes 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 to 2 minutes 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 cup cheese in large bowl. Add beef and remaining 1/3 cup dressing; toss to coat evenly. Season with salt and pepper. Divide beef mixture evenly over pitas. Serve immediately.
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