Greek Beef Steak Sandwich
This hearty speedy beef sandwich recipe is best eaten with a knife and fork. 4 Minutes
This hearty speedy beef sandwich recipe is best eaten with a knife and fork.
1 lb (500 g) Beef Fast-Fry Minute Steak, cut in four pieces
1 tsp (5 mL) garlic powder
1 tsp (5 mL) black pepper
½ cup (125 mL) low fat yogurt
¼ cup (50 mL) light mayonnaise
½ cup (125 mL) diced cucumber
½ cup (125 mL) diced tomato
2 tsp (10 mL) dried oregano
¼ tsp (1 mL) salt
4 to 8 Boston or butter lettuce leaves
2 Greek-style pita bread, (no pocket pita), halved
Crumbled feta cheese and sliced black olives (optional)
1
Sprinkle both sides of steak with garlic powder and pepper.
2
Mix yogurt, mayonnaise, cucumber, tomato, oregano and salt together; set aside.
3
Fry steaks in large non-stick or lightly oiled skillet over medium-high heat until medium. Cover pita with lettuce; top each steak and spoon sauce on top. Sprinkle with cheese and olives, if desired.
Tip: For a different version, toss torn greens with sauce and thin slices of cooked steak and wrap in pitas or tortillas or serve as a salad.
Ingredients
1 lb (500 g) Beef Fast-Fry Minute Steak, cut in four pieces
1 tsp (5 mL) garlic powder
1 tsp (5 mL) black pepper
½ cup (125 mL) low fat yogurt
¼ cup (50 mL) light mayonnaise
½ cup (125 mL) diced cucumber
½ cup (125 mL) diced tomato
2 tsp (10 mL) dried oregano
¼ tsp (1 mL) salt
4 to 8 Boston or butter lettuce leaves
2 Greek-style pita bread, (no pocket pita), halved
Crumbled feta cheese and sliced black olives (optional)
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