Confetti Philly Steak Wrap

• 2 pounds steak, cut on the diagonal into thin strips
• 1/4 cup (60 ml) light soy sauce
• 2 tbsp (30 ml) vegetable oil
• 1 garlic clove, minced
• 1 tbsp (15 ml) white wine
• 1 tbsp (15 ml) plus 1 tsp (5 ml) sugar
• 1 large red pepper, washed, seeded and thinly sliced
• 1 large yellow pepper, washed, seeded and thinly sliced
• 1 large green pepper, washed, seeded and thinly sliced
• 1 cup (225 ml) thinly sliced red onion
• 1 cup (225 ml) sliced mushrooms
• 2 tsp (10 ml) salt
• 1/2 tsp (2 ml) freshly ground pepper
• 1 tsp (5 ml) dried oregano
• 1 cup (225 ml) grated Monterey Jack cheese (optional)
• 6 pitas

1. Trim the steak of any fat, and slice thinly into strips.
2. In a glass bowl, combine the soy sauce, 1 tbsp (15 ml) of the oil, garlic, white wine and 1 tsp (5 ml) of the sugar.
3. Add the beef, and stir to coat the meat.
4. Refrigerate for 30 minutes, or up to eight hours.
5. In a 10 or 12 inch skillet, heat the oil over high heat, then add the peppers, onion and mushrooms.
6. Cook over high heat, tossing the vegetables, adding the salt, pepper and the remaining sugar, stirring constantly.
7. Continue to cook for about five minutes, or until the vegetables are crisp but tender.
8. Season the mixture with oregano, then set aside.
9. Drain the steak from the marinade.
10. Heat a wok on high, then add the steak, stir-frying until it loses its pink color.
11. Remove from the heat.
12. Cut the pitas in half, and open each pocket.
13. 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.
14. Serve two halves per person.

steak, soy sauce, vegetable oil, garlic, white wine, sugar, red pepper, yellow pepper, green pepper, red onion, mushrooms, salt, ground pepper, oregano, cheese, pitas

Taken from online-cookbook.com/goto/cook/rpage/001138 (may not work)