Once the anaheims have been charred and the skins removed, slice into 1 inch strips. Set aside.

On a griddle, saute the onions on medium low heat in bacon fat, seasoned with salt and pepper.

Grill the steaks until rare to medium rare.

Slice the steaks into 1/4 inch thin slices and place on the griddle, sprinkle with Mrs. Dash.

Add the onions and sliced peppers and toss to mix.

Separate into 4 rectangular piles.

Drizzle with mustard and mayo.

Sprinkle with cheese.

Put a splash of water between the piles and cover with a domed lid.

Let it steam for about a minute, then scoop into the pitas and serve!