Easy Philly Cheesesteak Chalupas
Skillet-toasted pitas filled with tender sirloin, peppers, onions, mushrooms, creamy cheese, and provolone. An easy, family-friendly low-carb dinner that is ready in about 30 minutes.
Equipment
- Large skillet
Ingredients
- 1 lb sirloin steak thinly sliced
- 2-3 bell peppers thinly sliced
- 1 large onion thinly sliced
- 4-8 oz mushrooms sliced
- 5 wedges Light Laughing Cow cheese
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 6 slices provolone cheese
- 6 Joseph's pitas
- cooking spray as needed
Instructions
- Thinly slice the vegetables and sirloin.
- Lightly coat a large skillet with cooking spray and heat it over medium heat. Add the bell peppers and onions and cook for 5–7 minutes. Add the mushrooms and continue cooking until the vegetables are tender.
- Add the thinly sliced sirloin. Season with salt and black pepper and cook for 3–5 minutes, stirring as needed, until the steak is cooked through.
- Drain any excess liquid. Reduce the heat to low, add the Worcestershire sauce and Light Laughing Cow cheese, and stir until the cheese melts into the steak and vegetables.
- Lay each pita flat. Place a slice of provolone inside and spoon about one-sixth of the cheesesteak filling onto one half of each pita.
- Fold each pita in half and lightly spray the outside. Toast in the skillet over medium heat for 3–5 minutes per side, flipping once, until golden and crisp.
- Serve warm with a side salad, cucumbers, broccoli, green beans, or another non-starchy vegetable.
Notes
For the best texture, slice the sirloin very thinly and avoid overcooking it. Cook off excess liquid before filling the pitas so they stay crisp.
Store the filling separately from the pitas in the refrigerator for up to four days. Reheat, assemble, and toast just before serving.
Tried this recipe?Let us know how it was!