Philly Cheese Steak Pitas
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- SERVING SIZE
- 2 pockets
- COOK TIME
- 12 Min
- READY IN
- 12 Min
How does a pita stuffed with shaved steak, sauteed peppers and onions, and finished with an ooey-gooey cheese sauce sound? We hope you said, "Pretty darn good!" 'cause that's exactly whats in this recipe for Philly Cheese Steak Pitas. This is one of the tastiest ways to stuff a pita yet.
What You'll Need:
- 2 tablespoons vegetable oil
- 2 bell peppers (1 red, 1 green), cut into thin strips
- 1 onion, thinly sliced
- 1 1/4 pounds deli roast beef, cut into 1-inch strips
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 pitas, cut in half, with pockets open
- 1 cup cheese sauce (see Notes)
What To Do:
- In a large skillet over medium-high heat, heat oil until hot; cook peppers and onion 8 to 10 minutes, or until vegetables are tender. Transfer to a bowl and set aside.
- Add beef to skillet and sprinkle with salt and pepper; saute 2 to 3 minutes, or until no pink remains in the beef.
- Place beef in pita pockets, top with vegetables, and drizzle with melted cheese. Serve immediately.
- For the cheese sauce in this recipe, we used Cheez Whiz®.
- We tested this recipe using Kangaroo® Pita Pockets. For more great recipes and ideas using these pita pockets, visit www.kangaroobreads.com.
- For more ways to enjoy pita bread, check out our collection of Perfect Pita Bread Recipes.
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