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!