Recipe for cooking confetti philly steak wraps

Quick Meals- Salads and Wraps :: Savory Wraps

Confetti Philly Steak Wraps

1 (2 lb.) steak, cut on the diagonal into thin strips
1/4 C. soy sauce
2 Tbsp. canola oil
1 garlic clove, minced
1 Tbsp. white wine
1 Tbsp. plus 1 tsp. sugar
1 lrg. red bell pepper, washed, seeded and thinly sliced
1 lrg. yellow bell pepper, washed, seeded and thinly sliced
1 lrg. green bell pepper, washed, seeded and thinly sliced
1 C. thinly sliced red onion
1 C. sliced mushrooms
2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. dried oregano
1 C. grated Monterey jack cheese (optional)
6 pitas

Trim the steak of any fat, and slice thinly into strips.

In a nonreactive bowl, Mix together the soy sauce, 1 Tbsp. of the oil, garlic, white wine and 1 tsp. of the sugar. Add the beef, and stir to coat the meat. Refrigerate for 30 min., or up to eight hr..

In a 10- or 12-in. skillet, heat the oil over high heat, then add the peppers, onion and mushrooms. Cook over high heat, tossing the vegetables, adding the salt, pepper and the remaining sugar, stirring constantly. Continue to cook for about five min., or until the vegetables are crisp but tender. Season the mixture with oregano, then set aside.

Drain the steak from the marinade. Heat a wok on high, then add the steak, stir-frying until it loses its pink color. Remove from the heat. Cut the pitas in half, and open each pocket. Place some of the steak into each pocket, cover with some of the Monterey jack cheese, if used, and then top with the pepper and mushroom mixture.

Serve two halves per person.