Stir-Fried Beef Gyros in Pita Pockets Sandwiches & Wraps

Ingredients

• 1 pound beef round tip steaks, cut 1/8 to 1/4-inch thick
• 2 tsp. olive oil
• 1 medium onion, halved, thinly sliced
• 1 tsp. olive oil
• 2 cloves garlic, crushed
• 1 tsp. dried oregano, crushed
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 4 pita pocket breads, halved crosswise, warmed
• 2 small tomatoes, thinly sliced
• 1/2 cup prepared ranch dressing

Instructions

Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch-wide strips. Set aside.

In a large nonstick skillet, heat 2 tsp. olive oil over medium-high heat until hot. Add onion. Stir-fry 3 to 4 minutes. Remove from skillet.

In the same skillet, heat 1 tsp. olive oil until hot. Stir-fry beef, garlic and oregano in 2 batches, 1 to 2 minutes each, or until outside surface of beef is no longer pink. (Do not overcook.) Return beef mixture to skillet. Season with salt and pepper. Stir in onion; heat through.

Fill pita pockets with equal amounts of tomatoes and beef mixture. Drizzle with dressing.

Suggestions

Round tip steaks, also called "minute", "breakfast," or "sandwich" steaks, cook very quickly; take care not to overcook or they will be dry.