1 pound beef shoulder center steaks (Ranch Steaks) or boneless top sirloin steak, cut 3/4 inch thick
1/3 cup prepared reduced fat non-creamy Caesar dressing
4 whole wheat pita breads
3/4 cup shredded reduced fat Italian cheese blend, divided
6 cups loosely packed chopped romaine lettuce (about 6 ounces)
1 cup diced seeded tomatoes
1/3 cup prepared reduced fat non-creamy Caesar dressing
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Heat oven to 350°F. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine beef and 1/3 cup dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes.
2. Place pita breads slightly overlapping on metal baking sheet. Sprinkle 2 tablespoons cheese on each pita. Bake in 350°F oven 10 to 12 minutes or until pitas are toasted and cheese is melted.
3. Meanwhile remove beef from marinade, draining well; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.
4. Toss lettuce, tomatoes and remaining 1/2 cup cheese in large bowl. Add beef and remaining 1/3 cup dressing; toss to coat evenly. Season with salt and pepper. Divide beef mixture evenly over pitas. Serve immediately.

Makes 4 servings.

Nutrition Information:

432 calories; 15 g fat (5 g saturated fat; 2 g monounsaturated fat); 61 mg cholesterol; 915 mg sodium; 35 g carbohydrate; 6.8 g fiber; 40 g protein; 8.0 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 4.2 mg iron; 30.8 mcg selenium; 5.1 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.