Beef Gyros
Thin-sliced seasoned beef with tzatziki and onion in warm pita
Skirt or sirloin is seasoned with gyro-style spices, seared and sliced thin, then served in warm pita with tzatziki, tomato, and red onion. The plate should read beef gyro immediately: sliced meat, white sauce, and pita — not a steak sandwich.
Why crews like it: Beef breaks the chicken-heavy handheld cycle. Slicing thin after a hard sear mimics vertical-spit texture without a spit in the hall. Crews build their own if you run it open on the line.
560Cal
38gProtein
40gCarbs
26gFat
Ingredients
- 3 lb beef skirt or sirloin steak
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 batch kosher salt and black pepper
- 10 count pita breads
- 2 cups tzatziki
- 3 large tomatoes
- 1 count red onion
Instructions
- Season the beef: Pat beef dry. Rub with olive oil, oregano, garlic powder, cumin, paprika, salt, and pepper. Let sit 15 minutes while the grill or cast iron heats.
- Sear in batches: Sear over high heat 3–4 minutes per side for medium-rare to medium. Rest 8 minutes — carryover finishes cook. Slice as thin as possible against the grain.
- Warm pita and prep veg: Wrap pita in foil and warm at 300°F. Dice tomato and slice onion. Optional: quick-pickle onion in vinegar 30 minutes ahead. Target oven/smoker temperature: 300°F.
- Build gyros: Spread tzatziki in pita. Layer sliced beef, tomato, and onion. For photos and the line, show one open pita with meat fanned and sauce visible before wrapping the rest.
- Serve hot: Wrap and foil. Hold beef and pita separately if service delays past 15 minutes — reassemble quick. Fries or simple salad are classic sides at Canadian groceries.
Tonight's spread
- Beef gyros with fries
- Pickled onion jar at the line
Hall tips
- A touch of ground cinnamon in the rub is traditional gyro flavour — ¼ teaspoon is enough.
- Do not confuse with shawarma pitas — beef gyro is oregano-cumin, not turmeric-heavy.
- Sirloin is easier to slice; skirt has more flavour if you can slice thin.
Meal prep
Freeze beef 20 minutes for easier thin slicing if needed. Seasoning can be mixed ahead. Warm pita in stacks in foil. Hold sliced beef covered with a splash of broth at 140°F.
Leftovers
- Beef on a salad
- Beef with eggs for breakfast wrap
- Cast iron or grill
- Sharp knife
- Foil