Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic and oregano.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 3 to 4 minutes. Remove.
Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add ½ of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef.
Return beef and onion to skillet; heat through. Season with salt and pepper. Serve in pita pockets with tomatoes and dressing.
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