Philly Cheesesteak Pita

Measures	Ingredients	Weights
3/4 cup	Crisco® Canola or Vegetable Oil, divided	-
5 cups	Onion, thinly sliced	700 g
1 1/2 cups	Bick’s® Pickled Hot Banana Pepper Rings	350 g
1 tbsp	Garlic, minced	-
-	Beef striploin steak, thinly sliced	2 kg
1/2 tbsp	Salt	-
1/2 tbsp	Pepper	-
24	Pita, 10” (25 cm) each	-
1/2 cup	Mustard, Dijon	-
1 1/2 cup	Bick's® Red Hamburger Relish	375 g
1 1/2 cup	Bick's® Hamburger Sliced Dill Pickles, small dice
1/2 cup	Cheddar, shredded	50 g

Yield: Makes 24 servings

Instructions:

Sweat onion in half of oil over medium heat until translucent. Add onion, pickled hot banana pepper rings and garlic. Cook an additional 2 minutes. Remove from pan and set aside.
Add remaining oil to pan. Add beef, salt and pepper. Stir fry until cooked. Add onion mixture to pan and cook until all juice is evaporated.
Assembly:Down the middle of each pita, spread 1 tsp (5 mL) mustard. Top with 1/3 cup (75 mL) meat mixture, 1 tbsp (15 mL) Bick's® Red Hamburger Relish, 1 tbsp (15 mL) diced Bick's® Hamburger Sliced Dill Pickles and 2 tbsp (30 mL) cheese. Roll, wrap in foil and warm in 350°F/180°C oven for 10 minutes or until cheese is melted.