Steaked-Out Pita Pizzas

Name: Steaked-Out Pita Pizzas
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Chuck Arm Steak; non-creamy Caesar dressing; whole wheat pita bread; shredded Italian blend cheese; romaine lettuce; tomatoes; salt; pepper

Break out of the pizza delivery routine and try these steaked-out pita pizzas. Combines the great taste of Chuck Steaks with Caesar dressing, Italian cheese and veggies on top of pita.

Cook Time: 35 Minutes

Servings: 4

Ingredients: 8

Cook Mode

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

Preparation

Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Information

432 Calories

0 %*

5g SAT FAT

0 %DV**

40g PROTEIN

0 %DV

4.2 mg IRON

0 %DV

5.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 432 Calories; 135 Calories from fat; 15g Total Fat (5 g Saturated Fat; 2 g Monounsaturated Fat;) 61 mg Cholesterol; 915 mg Sodium; 35 g Total Carbohydrate; 6.8 g Dietary Fiber; 40 g Protein; 4.2 mg Iron; 8 mg NE Niacin; 0.7 mg Vitamin B₆; 1.5 mcg Vitamin B₁₂; 5.1 mg Zinc; 30.8 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.