| Greek Steak Sandwiches Serves 4 1 ½ pounds top sirloin steak, sliced into thin pieces ¼ cup olive oil 6 baby Portabella mushrooms, rinsed and sliced 3 Tablespoons of butter 1 ¼ teaspoon dried oregano 1 teaspoon Greek seasoning, homemade (recipe below or store bought) ¾ teaspoon salt ½ teaspoon black pepper 1 large onion, sliced 4 Flat bread of choice, like pita, naan, even a flour tortilla works Greek yogurt, optional Greek Seasoning Mix 1 ½ Tablespoon dried oregano 1 ½ Tablespoon garlic powder 1 Tablespoon kosher salt 1 Tablespoon dried basil 1 Tablespoon dried minced onion 1 3/4 teaspoon dried dill 1 12 teaspoon dried parsley 1 teaspoon dried thyme 1 teaspoon dried marjoram 1 teaspoon black pepper ½ teaspoon cinnamon ½ teaspoon nutmeg For Greek seasoning mix. Mix in a zip top bag, label and store up to six months. Places steak pieces in a zip top bag and add oregano, Greek seasoning, salt and pepper. Close bag almost all the way and squeeze, move around, and really get that seasoning into the meat. Set aside. Using a cast iron skillet, or frying pan set the heat to medium low. Add oil and butter. Let that heat up for about a minute. Add onions and stir and cook until the onions begin to soften. Add seasoned steak to the pan and stir and cook until the meat is close to your desired done level. Add mushrooms and stir and cook until the mushrooms become soft. Remove from pan, pour juices into a bowl. Spoon some of the meat mixture onto flat bread and spoon over some sauce, add a bit of Greek yogurt if desired. Enjoy. Peace, CK. |
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