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Thursday, February 4, 2010

Steak Fajita Pitas

In high school, Chili's was THE place to be for my friends and I. After basketball games, before movies, you name the occasion, we found an excuse to eat at Chili's. Without a doubt, chips and queso were always ordered for the table. I can still taste the beefy cheese and the grease on the tortilla chips. Ah, high school. And high school metabolism ;)

Aside from the chips and queso, I always ordered one of the pita sandwiches Chili's offered, typically switching between the chicken caesar pita and the steak fajita pita. I loved those sandwiches (although mostly because of the perfectly seasoned fries that accompanied them). It's been years since I have been to Chili's, but with some extra pita bread on hand, this was the first dish that came to mind.

I definitely want to recreate this dish and amp it up a little bit with some sour cream, guacamole, and freshly chopped tomatoes. We were working with what we had on hand and considering that, these turned out pretty delicious...and definitely somewhat healthier than what you'd find at Chili's. Special shout out to Ryan for helping prepare these (aka doing most of the work)!

Steak Fajita Pitas
**serves 4-5

-1-2 lb sirloin steak, cut in thin strips
-2 green peppers, sliced in strips
-2 small onions, sliced in strips
-1/2 package button mushrooms, sliced
-pita pockets (1-2 halves per person)
-chili powder
-garlic powder
**salsa or tomatoes, sour cream, Mexican cheese, guacamole, or desired garnishes

1. Place meat in a large skillet over medium heat. Season with cumin, chili powder, and garlic powder.
2. After a few minutes, add peppers, onions, and mushrooms. Add additional seasoning if desired.
3. Cook meat and vegetables until veggies are softened and onions are translucent.
4. Toast or microwave pitas to warm. Fill with meat & vegetables. Top with salsa, cheese, etc.