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Steak-Stuffed Pita Fajita

Let’s get stuffin’

Fajita Pita Stuffing
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 6 Pitas
  • 1 lb. skirt steak
  • 2 tablespoons canola oil
  • 1 small onion, chopped
  • 1 small red bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • 1 small green bell pepper, sliced


  • 1 cup chopped parsley
  • 1 cup chopped parsley
  • 2 cloves garlic
  • 2 tomatoes, chopped
  • 1 tablespoons olive oil
  • juice of ½ lemon
  • salt and pepper

More condiments

  • Israeli pickles
  • Tahini
  • Harissa/schug (spicy option)


  1. Heat 1 tablespoon of canola oil in a skillet.
  2. Rub steak with salt and pepper on both sides.

  3. When pan is very hot, carefully place the steak. Cook 3 minutes without touching then flip. When you leave the steak without moving it around, it builds a nice crust. Cook 3 minutes on other side.

  4. Let steak rest for 5 mins.

  5. Add more oil to pan if there isn’t any left. Bring to medium-high heat and add onions and peppers. Cook for 7 mins until veggies are soft.

  6. While veggies are cooking, add parsley, garlic, tomatoes, olive oil, lemon juice, salt and pepper to a bowl and mix.

  7. Cut a slit in your pita at the top and open it up with your fingers and stuff it up with as much good stuff as you can! More tahini the better!