Philly Cheesesteak Pita

3/4 lb beef sirloin fast fry steak, thinly sliced
1 clove garlic, minced
1/2 onion, thinly sliced
1 1/2 cups mild banana peppers (such as Bicks)
1 Tbsp vegetable oil
salt & pepper to taste
4 whole wheat pitas
mustard to taste
hot pepper rings
sour cocktail onions
sandwich savers extra garlic pickles
4 slices smoked cheddar cheese

Combine sliced steak and garlic in re-sealable bag and marinate about 2 hours in the fridge.

In a sauce pan, cook onions and mild peppers in oil over high heat, until charred. Remove from pan.

Add beef, salt and pepper to pan. When the beef is nearly cooked add the onions and peppers again. Continue cooking beef to personal preferance.

Meanwhile, lightly sprinkle pitas with water, wrap in parchment paper or paper towels and warm in microwave, about 15 seconds.

Remove pitas from paper, spread each with mustard down the middle and cover with a 1/4 of the meat mixture.

Top with pepper rings, cocktail onions and pickles and cover with the smoked cheese.

Fold the bottom side of the pita over the filling and roll to make a cone.

Wrap each pita in aluminum foil and place back in pan (or BBQ) so that the sandwiches warm and the cheese melts. Serve immediately.

Best to eat this straight from the foil as this can get very messy.