1 large tomato, diced
1 lb. boneless sirloin steak, thinly sliced
1 T. vegatable oil
8 oz. mushrooms (I just use canned mushrooms)
1 onion, thinly sliced
1/2 each green and red bell peppers, sliced
1 1/2 t. Italian seasoning
1/2 t. garlic powder
salt and pepper to taste
1 c. shredded mozzarella cheese
2 T. dairy sour cream
Pitas
Heat oil in frying pan over medium heat. Add beed and stir fry 4-6 minutes until brown. Remove from pan and set aside. Stir fry mushrooms and onion in pan drippings over medium high heat for 2-3 minutes, adding a few drops of water to prevent sticking. Add green and red bell peppers and stir fry until crisp-tender.
Return beef to pan. Sprinkle with Italian seasoning, garlic powder, and salt and pepper. Mix well. Stir in cheese and sour cream; reduce heat to low. Cover and cook 1-2 minutes until cheese melts. Stir in tomato and cook one more minute. Fill pita bread halves with beef mixture.
