Greek Steak Pitas with Caramelized Onions and Mushrooms


 A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like.

I kid you not! Every time I ask my husband what he wants for dinner he always says Greek Steak pitas. I could probably get away with making this meal 3 or 4 times a week. If you love steak, you’ve got to give this one a try.

I’ve been enjoying Greek flavors lately and was craving an easy and healthy yet tasty dinner. I marinated some flank steak, made a cucumber tzatziki sauce and made marinated red onion. I threw it all together in a pita with some lettuce, tomatoes and feta cheese. I served it with hummus and fresh vegetables for a very delicious dinner that we all really enjoyed.


Grilled flank steak pita wraps are the perfect summer dinner recipe! They are loaded with fresh veggies and topped with a homemade Greek yogurt sauce! They are a must-make for a quick weeknight meal or a weekend picnic/dinner party!

Good morning, Belle of the Kitchen readers! I hope you are all having a wonderful summer! My name is Justine and I am the blogger over at Cooking and Beer, where I pair my favorite dishes with the best craft beer I can get my hands on. I was super excited when Ashlyn asked me to do a guest post for her. Her recipes are constantly making me hungry, so I obviously jumped at the chance to contribute!

I don’t know about you guys, but I have basically been obsessed with grilling lately. You name it, I have probably grilled it. From sweet potatoes to chicken and eggplant to pork chops, I just can’t get enough of standing next to a hot grill. These grilled flank steak pita wraps are one of my latest obsessions, and the reasons go above and beyond the grilled flank steak!


1 to 1 1/2 lb top sirloin steak, cut in thin strips
1 teaspoon dried oregano
1 teaspoon Cavender’s All Purpose Greek Seasoning
1/2 teaspoon salt and pepper
2 large onions, sliced
8 fresh baby portabella mushrooms, sliced
2 tablespoons butter
5 tablespoons olive oil or canola oil, divided


For the onions-Heat a skillet on medium low heat. Add the butter and 2 tablespoons of oil.
Once the butter has melted, throw in the onions. Stir frequently.
The onions should cook down for at least 30 mins.
you may need to adjust the temperature if the onions begin to brown to soon.
The key is low and slow.
While the onions cook, move onto preparing and cooking the steak.
For the steak-Combine sliced steak, oregano, cavender, salt and pepper in a ziploc bag.
Mix until the seasoning has evenly coated the steak.
Heat 1 tablespoon of oil in a cast iron skillet over medium high heat.
Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak.
Do not over crowd the pan. Add 1 tablespoon of oil if the pan gets to dry.
Once the steak is cooked, throw your mushrooms in the pan and saute until tender.
Assemble the pitas with steak, onions and mushrooms
8 WW Smart Points.


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