Ingredients

1 pound beef tenderloin 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

1/4 tsp. salt

1/8 tsp. pepper

4 pita breads, warmed

2 small tomatoes, thinly sliced

1/2 cup prepared cucumber ranch dressing

Preparation

  1. Cut steaks lengthwise in half, then crosswise into 1-inch wide strips. Set aside.
  2. Heat 2 tsp. oil over medium-high heat until hot in a large nonstick skillet. Add onion. Stir-fry 3-4 minutes. Remove from skillet.
  3. Heat 1 tsp. oil until hot in the same skillet. Stir-fry beef, garlic and oregano in two batches, 1-2 minutes each, or until outside surface of beef is no longer pink. (Do not over cook.) Return beef mixture to skillet. Season with salt and pepper. Stir in onion; heat through.
  4. Place equal amounts of tomatoes and beef mixture onto center of pita, fold pitas in half. Drizzle with dressing and serve.