greek-steak-pitas-with-caramelized
- 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
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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