Greek Beef Pitas with Yogurt Sauce

I've never been a huge fan of pitas as a mode of transportation to get food into my mouth, but with this recipe I make an exception. It is so simple and delicious for both adults and kids alike. Think.....hot sizzling steak strips seasoned with oregano, caramelized grilled onions, and a garlic yogurt sauce that cancels out the dryness of any pita. Put it all together in a "pocket" that you can fill to your hearts content, and you've got yourself a fun dinner faster than you can say "Greek Beef Pita" ten times fast!😂

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Greek Beef Pitas with Yogurt Sauce

Serves 4

1 cup plain non-fat Greek yogurt

1/4 cup minced fresh parsley or 1 teaspoon dried parsley

1/2 teaspoon minced garlic

pinch of salt

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 lb. boneless thin-cut beef steak, cut into strips

1 large sweet onion, sliced

Olive oil

Gluten-free pitas

For the sauce, in a small bowl, combine the yogurt, parsley, garlic, and pinch of salt. Set aside. In a large resealable bag, combine oregano, salt, and pepper. Add the beef strips, seal the bag, and toss to coat. Set aside. In a large skillet, heat some olive oil on medium-low heat and add the onion slices. Cook, stirring often, until the onions are brown and caramelized; about 15-20 minutes. Remove and keep warm. In same skillet, add more olive oil over medium-high heat. Saute beef strips until no longer pink. Serve the beef in pitas with grilled onions and yogurt sauce.

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Step-by-step tutorial:

Gather your ingredients. You will need plain non-fat Greek yogurt, garlic, parsley, oregano, salt and pepper, thin-cut beef steak, a large sweet onion, and gluten-free pitas. (Pictured here are BFree pitas)

In a small bowl, combine 1 cup (or 1 small container) non-fat plain Greek yogurt, 1/2 teaspoon minced garlic, 1 teaspoon dried parsley flakes, and a pinch of salt.

Stir until smooth. Set aside.

In a large resealable bag, combine 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Add steak strips, seal bag, and toss to coat. Set aside.

In a large skillet, heat some olive oil over medium-low heat. Add sliced onions; salt them.

Cook, stirring frequently, until the onions are golden brown and caramelized.

Remove and put into a bowl for serving. Keep warm (I cover it with foil).

In the same skillet, heat up some more olive oil over medium-high heat. Add the seasoned beef strips and sauté, while stirring, until no longer pink.

The thinner your beef, the quicker this goes. You don't want to overcook it. You want them to still be juicy and tender. A trick to keep them tender is to be sure to slice the steak strips against the grain before cooking. :)

Remove to a serving dish.

Warm pitas. Add grilled steak, caramelized onions, and yogurt sauce. Enjoy!

Recipe Source: Recipe adapted from a recipe in Taste of Home magazine