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Greek Steak Pitas with Caramelized Onions and Mushrooms

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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.