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Steaked-Out Pita Pizzas

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.

  • 35
    min
  • 4
    SERVINGS
  • 430
    Cal
  • 40 g
    Protein

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

Cooking:

  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.

  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.

  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.

  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.

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.

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