Garlicky Steak Pitas
with Tomato, Lemony Wedge Salad & Almonds
- Milk
- Sesame
- Wheat
- Tree Nuts
- Eggs
This Middle Eastern-inspired meal is simple to make, loaded with flavor, and lands on your table in just 20 minutes. You’ll coat thinly sliced steak with our bold and savory steak spices. After a quick trip to a hot pan, you'll load it into fluffy pitas along with juicy tomato, creamy garlic mayo, and a bright homemade lemon vinaigrette. Serve with a wedge salad with more of that homemade dressing, plus a shower of almonds.
Ingredients
1 tablespoon
Bold & Savory Steak Spice
1 unit
Tomato
1 unit
Lemon
1 teaspoon
Garlic Powder
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Pitas
(Contains: Sesame, Wheat)
10 ounce
Ranch Steak
1 unit
Baby Lettuce
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
2 tablespoon
Mayonnaise
(Contains: Eggs)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Pat steak* dry with paper towels. Slice into 1-inch-thick strips; season all over with Steak Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 4-6 minutes. • Transfer steak to a plate and tent with foil to keep warm.
• While steak cooks, wash and dry produce. • Zest and halve lemon. Halve tomato lengthwise; thinly slice into half-moons and season with salt and pepper. Trim and discard root end from lettuce; quarter lengthwise.
• In a small bowl, whisk together juice from all the lemon, half the garlic powder (you'll use the rest later), 2 TBSP olive oil, ½ tsp sugar, a pinch of salt, pepper, and as much lemon zest as you like (4 TBSP olive oil and 1 tsp sugar for 4 servings).
• Wrap pitas in damp paper towels; microwave until warm and pliable, 40-60 seconds.
• In a second small bowl, whisk together mayonnaise, sour cream, and remaining garlic powder. Taste and season with salt and pepper if desired.
• Halve pitas; gently pull apart to create pockets. Fill with garlic mayo, sliced steak, tomato, and ½ tsp dressing per pita pocket. • Divide pitas and lettuce wedges between plates. Drizzle remaining dressing over lettuce and sprinkle with almonds. Serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, savory steak seasoning and garlicky mayo sauce, creating a delicious combination of flavors 🍲.
- Ease of prep: Customers found this meal quick, simple, and easy to prepare, perfect for busy weeknights.
- Suggestions: Consider cutting steak into smaller, bite-sized pieces after cooking for easier eating in pitas.
- Portions: Some wished for more steak or a more substantial side dish to complement the pitas.
- Pita quality: A few noted pitas were thin or prone to tearing; consider using sturdier pita bread.
Reviews from our home cooks
This is a fantastic recipe that is super easy to cook on a weeknight. I love the combo of garlic mayo and lemon olive oil dressing. I don't eat raw tomato so I always toss mine. Since the sandwiches need something, I added some roasted red pepper. I will say the included lettuce is barely enough for one person's salad let alone two. Not a huge deal since I'm always cooking for one. I just enjoy the second pita and steak with a different side. For the record, these soft fluffy pitas are THE BEST.
I figured this would be good, but it was THE BOMB! Flavorful, tender steak, delicious, creamy garlic aioli sauce with the tomatoes brightened it up and added a scrumptiousness I couldn't get enough of. The crisp lettuce wedges with lemon vinaigrette and almonds added freshness and a satisfying texture. A lot of thought was put into this, look so simple but by far one of the best I've tried.
Really loved the garlicky steak pitas!! The sauce was really garlicky but I love garlic so it was perfect for me. Loved the little baby heads of lettuce. The dressing for the salad I wasn't crazy about, but that can be switched up. Definitely would order this meal again. To me it was a GREAT summer meal, and bonus we have enough for a light lunch tomorrow.
The flavor on the steak was delicious but the pieces should have been sliced after cooking not before. The instructions on how to slice them were very confusing. Also, the pitas were way too thin to stuff. We just put the meat and tomatoes on top. Also, you should include onions for topping as well. One of us liked the lettuce wedge and lemon dressing, another of us did not!
Because of a medical issue with one of us I had to modify this one a bit. Prepared steak as directed; mixed greens, tomato and dressing; served one as a side salad. Warmed pitas; one as a side and one stuffed. It turned out wonderful. Got lots of positive comments!
Unless you have two people making this meal, it is not a 20 minute meal. Cutting the steaks, zesting a lemon, and making the dressing and garlic mayo all took time and realistically, the time came out to about 35 minutes (and I was working as quickly as possible). The side salad was also very blasé. There should be more to the salad than lettuce and almonds.
The steak was tender and the flavors were delicious. I shredded the lettuce and put that in the pita rather than as a salad on the side. I put the lemon in the mayo sauce and didn't make the dressing. My whole family loved it!
I loved this. Simple, fast, and really tasty. The steak seasoning was perfection on the steak. Simple wedge salad was a perfect complement. It was a perfect pita. Great sauce, tender steak. A little messy but delicious.
Amazing taste, fast to make. I don't fancy almonds but I had enough ingredients to make a side salad with some chopped pita and tomato
We chopped up everything really fine and mixed the two sauces together, then made this into a big salad to stuff the pita. SO GOOD!!
