Philly Steak Pita Roll Recipe

Pita Roll-Ups

1. 1

   Wash and prep all produce. Slice green pepper and onion into thin strips. If using mushrooms, slice them. Tuck any bread from pita pockets off to the side and set aside.

2. 2

   Season the steak

   Pat steak slices dry. In a bowl, toss steak with garlic powder, salt, and black pepper. Let rest 5-10 minutes while you heat the pan.

3. 3

   Cook the steak

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Quickly sear the steak in batches, about 1-2 minutes per side, until browned and just cooked. Remove to a plate and cover loosely to keep warm.

4. 4

   Sauté vegetables

   Add the remaining olive oil to the skillet. Sauté onions, peppers, and mushrooms (if using) until softened and nicely caramelized, about 5-7 minutes. Season lightly with a pinch of salt and pepper while cooking.

5. 5

   Warm pita and assemble

   Warm pita pockets in a dry skillet or microwave briefly to soften. Open each pita and layer with a portion of steak, then top with sautéed peppers and onions, mushrooms if using, and 2-3 slices of provolone. If you like extra cheese, add more slices.

6. 6

   Melt cheese and finish

   If you prefer melty cheese, place the assembled pitas on a baking sheet and broil for 2-3 minutes, or bake at 400°F (205°C) for 3-5 minutes until cheese is melted and bubbling. Alternatively, microwave for 20-30 seconds per pita.

7. 7

   Roll and serve

   Fold the pita around the filling or wrap into a roll-up. Secure with a toothpick if needed. Slice in half on a diagonal and serve immediately. Offer a side of mayo or your favorite condiment if desired.