Preheat oven to 250 degrees. Slice beef across the grain in 1/8 inch thick pieces, about 2 inches long.
In small bowl, combine olive oil, lemon juice, garlic, and oregano. Pour mixture over the beef and toss tocoat. Cover tightly and refrigerate 30 minutes or overnight.
Cut pita pockets in half and wrap in foil. Place in oven to warm.
In large skillet, heat 1 T. olive oil to medium-high heat. Add beef and stir fry for about 3 minutes until brown and cooked through. Transfer beef to a plate and keep warm.
Heat remaining 1 T oil in same skillet. Sautee onion and bell pepper about three minutes. Return beef to skillet and cook through. Season to taste. Spoon meat mixture into warmed pita pocket hales. Top with sour cream.
Originally Submitted
12/29/2009
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