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Greek Style Pocket Bread Recipe
|Boneless sirloin steak||1 Pound, partially frozen and cut into paper thin strips (454 Gram)|
|Onion||1 Small, halved|
|Green pepper||1⁄2 Medium, seeded and halved|
|Fresh mushrooms||6 Large|
|Red wine vinegar||50 Milliliter (1/4 Cup)|
|Sesame seed oil/Olive oil||30 Milliliter (2 Tablespoons)|
|Garlic||1 Clove (5 gm)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Oregano leaves||1⁄2 Teaspoon (2 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Cucumber||1 , coarsely chopped|
|Tomato||1 , coarsely chopped|
|Alfalfa sprouts||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Dairy sour cream||3 Tablespoon|
Serving size: Complete recipe
Calories 2415 Calories from Fat 911
% Daily Value*
Total Fat 102 g157.2%
Saturated Fat 33.6 g167.8%
Trans Fat 0 g
Cholesterol 236.6 mg
Sodium 3211.1 mg133.8%
Total Carbohydrates 234 g78.1%
Dietary Fiber 15.4 g61.6%
Sugars 16.7 g
Protein 135 g270.3%
Vitamin A 35.7% Vitamin C 159.8%
Calcium 56.3% Iron 79.3%
*Based on a 2000 Calorie diet
Assemble Salad Maker with French Fry Cutter Disc.
Process onion, green pepper, and mushrooms into bowl with steak.
Put vinegar, oil, and seasonings into Mini-Blend container and process at CHOP until garlic is finely minced.
Pour over steak and vegetables; cover.
Refrigerate for 1 hour.
Pour steak and vegetables into a large skillet and cook over medium-high heat.
Cut or break pita bread in half crosswise.
With slotted spoon, fill pocket with filling.
If desired, top filling with cucumber, tomato, alfalfa sprouts, and/or dairy sour cream.