Greek Steak Pitas with Caramelized Onions and Mushrooms
Ingredients
- 1 to 1 ½-pounds top sirloin steak, cut in thin strips
- 1 tsp. dried oregano
- 1 tsp. Cavender’s All Purpose Greek Seasoning
- 1/2 tsp. salt and pepper
- 2 large onions, sliced
- 8 fresh baby portabella mushrooms, sliced
- 2 tbsp. butter
- 5 tbsp. olive oil or canola oil, divided
- Pitas
Instructions
To prepare the onions:
- Heat a skillet on medium low heat.
- Add the butter and 2 tbsp. 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 too soon.
- The key is low and slow.
- While the onions cook, move onto preparing and cooking the steak.
To prepare the steak:
- Combine sliced steak, oregano, Cavender, salt and pepper in a Ziploc bag.
- Mix until the seasoning has evenly coated the steak.
- In a cast iron skillet, over medium heat, heat 1 tablespoon oil.
- Sear sliced steak in batches, for 1 to 2 minutes per side, depending on how you like your steak.
- Do not over crowd the pan.
- Add 1 tablespoon of oil if the pan gets too dry.
- Once the steak is cooked, throw your mushrooms in the pan and sauté until tender.
- Assemble the pitas with steak, onions and mushrooms.