PHILLY CHEESESTEAK PITA

Philly Cheesesteak Pita image

Provided by Chef mariajane

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb beef striploin fast fry steak, thinly sliced
1 garlic clove, minced
1/2 onion, thinly sliced
1 1/2 cups bick's mild banana peppers, chunks
1 tablespoon vegetable oil
salt and pepper
4 white pita breads or 4 whole wheat pita bread
mustard
bick's pepper rings, hot
bick's cocktail onion, sour
bick's sandwich savers Extra garlic
4 slices cheddar cheese (regualr or smoked)

Steps:

Combine sliced steak and garlic in re-sealable bag and marinate about 2 hours in refrigerator.
In saucepan, cook onions, and mild banana peppers, in oil over hight heat, until charred. Remove from pan.
Add Beef to pan and season with salt and pepper.
When beef is nearly cooked, add back onions and peppers. Continue coking to preferred doneness.
Meanwhile, lightly sprinkle pitas with water, wrap in parchment paper or paper towels and warm in microwave, about 15 seconds.
Remove pitas from paper, spread each pita with mustard down the middle and cover with 1/4 of the meat mixture.
Top with pepper rings, cocktail onions, pickles and cover with cheese.
Fold the bottom side of the pita over the filling and roll to make a cone.
Wrap each pita in aluminum foil and place back in pan ( or BBQ), so that sandwiches warm and cheese melts. Serve immediately.