Marinated Beef Open Faced Pitas

Marinated Beef Open Faced Pitas

By Chef K.T. Murphy


1/2 cup reduced sodium beef broth
2 Tbsp. olive oil
1 clove of garlic, minced
1/2 tsp. oregano
1/8 tsp. pepper
1 pound beef sirloin, cut into thin strips
2/3 cup reduced fat cucumber ranch dressing
5 (6 inch) pita bread
2 cups lettuce, chopped
1 tomato, chopped
1 red onion, sliced thin

cooked roti on plate
Photo by on


Place the beef broth in a large sealable plastic bag. Add the olive oil and garlic. Shake lightly to combine. Sprinkle in the oregano and pepper. Place the beef strips into the bag with the marinade. Seal and shake well to completely cover the beef. Place the bag in the refrigerator at least 2 hours but as long as 24 hours. Drain the beef strips into a colander. Discard any marinade. Spray a skillet with a non stick cooking spray. Add the beef strips and place the skillet over medium heat. Cook the beef strips 5 minutes or until no longer pink. Place the pita flat on a serving plate. Place the lettuce on each slice of pita bread. Layer the beef strips on top of the lettuce. Sprinkle with the chopped tomatoes. Layer with the red onion slices and drizzle the salad dressing over the top.


Nutritional Information: (Approximate Values per 1 sandwich)

396 calories; 14 g fat; 3 g saturated fat; 51 mg cholesterol. 1,046 mg sodium; 41 g carbohydrate; 3 g fiber; 24 g protein

All the best, Good Food makes For Better Decisions.

Chef Murph

chef murph 3 way

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