Categories: 4th, sandwiches, summer

Ingredients

• 2 tablespoons red wine vinegar
• 4 teaspoons olive oil
• 2 garlic cloves, minced
• 1 pound beef top sirloin steak, thinly sliced
• 1/2 cup fat-free sour cream
• 1/3 cup crumbled blue cheese
• 4 whole wheat pita pocket halves
• 2 cups torn red leaf lettuce
• 1/2 cup roasted sweet red peppers, drained and cut into strips
• 1/4 cup sliced red onion

Directions

1. In a large resealable plastic bag, combine the vinegar, oil and garlic; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

2. In a small bowl, combine sour cream and blue cheese; set aside. Drain and discard marinade.

3. In a large nonstick skillet or wok coated with cooking spray, stir-fry beef for 2-3 minutes or until no longer pink. Line pita halves with lettuce, red peppers and onion; fill each with 1/3 cup beef. Serve with sour cream mixture.

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