Books & Spoons Recipe STUFFED PITA BREAD

This week's food blog topic is quick and easy, and absolutely delicious!
This is a great lunch, or a  lighter dinner, especially now in grill season, if you happen to have extra leftovers from the day before, or have just one steak and need to feed couple people.
From on smaller size pepper steak, I got six filled pita sandwiches. And other meat would work as well, or if you want to go meatless, by all means. I just loved the heat from the pepper steak, the edge from the arugula and basil, the sweetness of the tomatoes,  the mushrooms and spring onion... Really, this is now one of my summer favorites! 

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Here is what you need for six pita sandwiches: 
6 oz / 170 g pepper steak, sliced
1 cup of mushrooms, sliced
2 stalks of spring onion, sliced
Fresh basil
Cherry tomatoes
Cream cheese mixed with arugula and pesto
Pita bread

This comes together nearly as fast as you can toast the pitas, so be sure you have your prep ready, when starting the process. 
I quickly sauté the mushrooms with the spring onions on one pan, while in the other pan I had the steak, and the pita bread in a toaster.
I spread the cream cheese on the toasted pita bread, inside, put some basil leaves in as a salad, sauté mushrooms, steak, tomatoes... DONE! 

I hope you will enjoy this as much as I did. Now I am off to enjoy the sun and summer, and maybe even ice cream, after all, it is Friday! Till next time,
~ Cheers!