I made a Greek Beef Gyros Recipe that turns forkfuls into juicy, herb-heavy bites topped with a tzatziki so fresh you’ll fight for leftovers.
I am obsessed with these beef gyros because they hit all the spots I want after a long day. I love the way thin strips of flank steak get messy and intense, piled into pita with bright tomatoes and tangy crunch.
And that homemade tzatziki made from plain Greek yogurt feels like the only sane sauce choice. This Gyro Recipe Easy lives up to its name when I want bold flavors without fuss.
I make them when I’m lazy, when I’m hungry, when I want something that tastes like a real meal. Instant Pot Beef Recipe vibes, but simpler.
always
Ingredients
- Flank steak or sirloin — hearty protein, juicy and a little chewy when sliced thin.
- Olive oil — it helps brown meat and adds mild, fruity fat.
- Medium onion — sweet crunch when caramelized, adds body to piles of meat.
- Garlic cloves — punchy aroma, brightens the whole wrap.
- Soy sauce — salt and umami, makes meat taste deeper.
- Worcestershire sauce — tangy, savory kick that’s a little funky in a good way.
- Dried oregano — earthy herbal note, classic gyro vibe.
- Ground cumin — warm, slightly smoky layer under the other spices.
- Sweet paprika — adds color and gentle smoky sweetness.
- Kosher salt — basic seasoning that makes everything pop.
- Black pepper — sharp heat that lifts flavors.
- Beef broth or water — keeps meat juicy, adds subtle meaty depth.
- Pita breads or flatbreads — soft wrap that soaks up juices.
- Tomatoes — fresh acidity and juiciness, balances richness.
- Small red onion — sharp crunch and bright bite.
- Shredded romaine or mixed greens — crunch and freshness to lighten things.
- Crumbled feta — tangy, creamy saltiness, optional but tasty.
- Plain Greek yogurt — base of tzatziki, creamy and tangy.
- English cucumber — cool crunch, keeps tzatziki refreshing.
- Lemon juice — bright acid that wakes up the sauce.
- Extra virgin olive oil — smooth richness and glossy finish.
- Fresh dill — herby, slightly grassy flavor in tzatziki.
- Tzatziki kosher salt — seasons sauce so it’s not flat.
- Tzatziki black pepper — tiny heat that rounds the sauce.
Ingredient Quantities
- 2 pounds flank steak or sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1/2 cup beef broth or water
- 4 to 6 pita breads or flatbreads
- 2 medium tomatoes, sliced or diced
- 1 small red onion, thinly sliced
- 1 cup shredded romaine or mixed greens
- 1/2 cup crumbled feta, optional
- For tzatziki: 1 cup plain Greek yogurt
- For tzatziki: 1/2 English cucumber, peeled, seeded and grated
- For tzatziki: 1 tablespoon lemon juice
- For tzatziki: 1 tablespoon extra virgin olive oil
- For tzatziki: 2 tablespoons fresh dill, chopped or 1 teaspoon dried dill
- For tzatziki: 1/2 teaspoon kosher salt
- For tzatziki: 1/4 teaspoon black pepper
How to Make this
1. Pat the steak dry and slice thinly against the grain into strips, toss with 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon oregano, 1 teaspoon cumin and 1 teaspoon sweet paprika so every piece is coated.
2. Heat 2 tablespoons olive oil in a large skillet over medium high heat and quickly sear the steak in batches just until browned, not fully cooked, about 1 minute per side; transfer browned meat to your slow cooker or Instant Pot and deglaze the skillet with 1/2 cup beef broth or water scraping up browned bits, then pour that into the cooker.
3. Add the thinly sliced medium onion and 4 minced garlic cloves to the meat, then stir in 2 tablespoons soy sauce and 1 tablespoon Worcestershire sauce; mix, cover and cook: slow cooker on low 4 to 6 hours (or high 2 to 3 hours), or Instant Pot on high pressure for 20 minutes then natural release 10 minutes.
4. While the meat cooks, make the tzatziki: grate 1/2 English cucumber, squeeze out as much liquid as you can with a clean towel or paper towels, then mix into 1 cup plain Greek yogurt with 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 2 tablespoons chopped fresh dill (or 1 teaspoon dried), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; chill until ready.
5. When the meat is done, shred or chop it into bite sized pieces right in the cooker, taste and adjust salt and pepper; if you like more sauce, stir in a splash more beef broth or water and cook uncovered a few minutes.
6. Warm 4 to 6 pitas or flatbreads in a hot dry skillet, wrapped in foil in a low oven, or directly over a gas flame for a charred spot or two; keep them covered so they stay soft.
7. Thinly slice 2 medium tomatoes and 1 small red onion, and shred about 1 cup romaine or mixed greens; get 1/2 cup crumbled feta ready if you want it.
8. Build your gyros: spread a few spoonfuls of tzatziki down the center of a warm pita, pile on the shredded beef, then top with tomatoes, red onion, greens and feta.
9. Fold or roll the pita snugly, use foil to hold it if needed, and serve right away so the bread doesnt get soggy.
10. Leftovers store well: keep meat and tzatziki separate in the fridge up to 3 days; reheat meat gently in a skillet with a splash of broth so it stays juicy, and always add fresh cucumber sauce and toppings when you serve.
Equipment Needed
1. Large cutting board
2. Sharp chef’s knife
3. Large skillet (for searing and deglazing)
4. Slow cooker or Instant Pot
5. Mixing bowls (one for tzatziki, one for meat)
6. Box grater and clean towel or paper towels (to squeeze cucumber)
7. Measuring spoons and 1/2 cup measuring cup
8. Tongs or a sturdy spatula
9. Aluminum foil and serving utensils (spoon for tzatziki, fork for shredding)
FAQ
Beef Gyros Recipe Substitutions and Variations
- Flank steak or sirloin: try skirt steak, flank’s thicker cousin, or use thinly sliced chuck roast for more beefy flavor; for a lighter option use boneless chicken thighs, thinly sliced.
- Plain Greek yogurt (tzatziki): swap for regular plain yogurt thats been strained through cheesecloth for 30 minutes, or use a dairy free coconut or almond yogurt for a vegan version (texture will be slightly different).
- Dried oregano: substitute with dried thyme or a mix of dried basil and a pinch of dried rosemary for a more Mediterranean hint.
- Pita breads or flatbreads: use warmed lavash, naan, or even a soft tortilla if you dont have pita; crisp them briefly on a pan so they wont fall apart.
Pro Tips
Tip 1) Slice and sear smart. Chill the steak for 20 to 30 minutes after slicing so the strips stay firm and not floppy when you sear them. Get your skillet screaming hot and sear in small batches, just long enough to get good browning. That brown crust is flavor, dont skip it.
Tip 2) Save and use the fond. After searing, pour a splash of beef broth or water into the hot pan and scrape up every browned bit, then add that to the cooker. It makes the sauce richer and you wont need to add extra salt later.
Tip 3) Make the tzatziki extra bright and not watery. Salt the grated cucumber lightly and squeeze it out with a clean towel until almost dry. Add lemon juice at the end so the yogurt keeps its creaminess and the cucumber stays fresh tasting.
Tip 4) Keep the final build from getting soggy. Warm the pita and keep it wrapped in a clean towel while you assemble. Put greens and tomatoes on top of the meat, not under it, and add the tzatziki right before you fold so the bread stays soft but not soggy.
Beef Gyros Recipe
I made a Greek Beef Gyros Recipe that turns forkfuls into juicy, herb-heavy bites topped with a tzatziki so fresh you'll fight for leftovers.
4
servings
932
kcal
Equipment: 1. Large cutting board
2. Sharp chef’s knife
3. Large skillet (for searing and deglazing)
4. Slow cooker or Instant Pot
5. Mixing bowls (one for tzatziki, one for meat)
6. Box grater and clean towel or paper towels (to squeeze cucumber)
7. Measuring spoons and 1/2 cup measuring cup
8. Tongs or a sturdy spatula
9. Aluminum foil and serving utensils (spoon for tzatziki, fork for shredding)
Ingredients
-
2 pounds flank steak or sirloin, thinly sliced
-
2 tablespoons olive oil
-
1 medium onion, thinly sliced
-
4 garlic cloves, minced
-
2 tablespoons soy sauce
-
1 tablespoon Worcestershire sauce
-
1 teaspoon dried oregano
-
1 teaspoon ground cumin
-
1 teaspoon sweet paprika
-
1 teaspoon kosher salt, plus more to taste
-
1 teaspoon freshly ground black pepper
-
1/2 cup beef broth or water
-
4 to 6 pita breads or flatbreads
-
2 medium tomatoes, sliced or diced
-
1 small red onion, thinly sliced
-
1 cup shredded romaine or mixed greens
-
1/2 cup crumbled feta, optional
-
For tzatziki: 1 cup plain Greek yogurt
-
For tzatziki: 1/2 English cucumber, peeled, seeded and grated
-
For tzatziki: 1 tablespoon lemon juice
-
For tzatziki: 1 tablespoon extra virgin olive oil
-
For tzatziki: 2 tablespoons fresh dill, chopped or 1 teaspoon dried dill
-
For tzatziki: 1/2 teaspoon kosher salt
-
For tzatziki: 1/4 teaspoon black pepper
Directions
- Pat the steak dry and slice thinly against the grain into strips, toss with 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon oregano, 1 teaspoon cumin and 1 teaspoon sweet paprika so every piece is coated.
- Heat 2 tablespoons olive oil in a large skillet over medium high heat and quickly sear the steak in batches just until browned, not fully cooked, about 1 minute per side; transfer browned meat to your slow cooker or Instant Pot and deglaze the skillet with 1/2 cup beef broth or water scraping up browned bits, then pour that into the cooker.
- Add the thinly sliced medium onion and 4 minced garlic cloves to the meat, then stir in 2 tablespoons soy sauce and 1 tablespoon Worcestershire sauce; mix, cover and cook: slow cooker on low 4 to 6 hours (or high 2 to 3 hours), or Instant Pot on high pressure for 20 minutes then natural release 10 minutes.
- While the meat cooks, make the tzatziki: grate 1/2 English cucumber, squeeze out as much liquid as you can with a clean towel or paper towels, then mix into 1 cup plain Greek yogurt with 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 2 tablespoons chopped fresh dill (or 1 teaspoon dried), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; chill until ready.
- When the meat is done, shred or chop it into bite sized pieces right in the cooker, taste and adjust salt and pepper; if you like more sauce, stir in a splash more beef broth or water and cook uncovered a few minutes.
- Warm 4 to 6 pitas or flatbreads in a hot dry skillet, wrapped in foil in a low oven, or directly over a gas flame for a charred spot or two; keep them covered so they stay soft.
- Thinly slice 2 medium tomatoes and 1 small red onion, and shred about 1 cup romaine or mixed greens; get 1/2 cup crumbled feta ready if you want it.
- Build your gyros: spread a few spoonfuls of tzatziki down the center of a warm pita, pile on the shredded beef, then top with tomatoes, red onion, greens and feta.
- Fold or roll the pita snugly, use foil to hold it if needed, and serve right away so the bread doesnt get soggy.
- Leftovers store well: keep meat and tzatziki separate in the fridge up to 3 days; reheat meat gently in a skillet with a splash of broth so it stays juicy, and always add fresh cucumber sauce and toppings when you serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 450g
- Total number of serves: 4
- Calories: 932kcal
- Fat: 39g
- Saturated Fat: 13g
- Trans Fat: 0.4g
- Polyunsaturated: 2.5g
- Monounsaturated: 22.5g
- Cholesterol: 197mg
- Sodium: 1370mg
- Potassium: 983mg
- Carbohydrates: 46g
- Fiber: 5g
- Sugar: 3g
- Protein: 73g
- Vitamin A: 1200IU
- Vitamin C: 4mg
- Calcium: 153mg
- Iron: 7mg