Steaked-Out Pita Pizzas

• 35 min
• 4 SERVINGS
• 430 Cal
• 40 g Protein

Ingredients:

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

Cooking:

1. Heat oven to 350°F. Cut beef Chuck Arm Steaks 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 half of beef; stir-fry 1 to 2 minutes or until internal temperature of 145°F as measured by a meat thermometer. 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.