Roast Beef Gyro Sandwich Recipes

ROAST BEEF GYRO SANDWICH

Steps:

• Combine yogurt and cucumbers
• Separate meat slices; place on microwaveable plate. Cover with paper towel. Microwave on HIGH 45 sec. or just until warmed; place on flatbreads.
• Top with tomatoes, onions, pepper and yogurt mixture; fold in half.

GRILLED ROAST BEEF SANDWICHES

Steps:

• In a small bowl,combine the chilies, mayonnaise and mustard; spread about 1 tablespoon on one side of each slice of bread. Top one side of each of five slices of bread with 1 slice of cheese and 2 slices of beef. Cover with remaining bread. , Butter the outsides of bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Serve with salsa if desired.

BEEF GYROS

Steps:

• In a small bowl, combine salad dressing and cucumber; set aside. In a large skillet, cook beef in oil over medium heat until no longer pink. , Layer half of each pita with steak, tomato, olives, onion, cheese, lettuce and dressing mixture. Fold each pita over filling; secure with toothpicks.

BEEF SHAWARMA SANDWICH

Steps:

• Mix all the marinade ingredients together and place it in a large shallow dish like a 9 x 13 inch baking dish. Place the meat in the dish and turn it over so that both sides get thoroughly coated with the marinade.
• Cover the dish with plastic wrap and let it sit for several hours, preferably overnight.
• If the chuck steak is too large for the Instant Pot then slice it in half so it fits easier.
• Set the instant pot to sauté and add some oil to the bottom of the pot. When the pot is hot, sear the meat for about 4 to 5 minutes on each side until nicely browned.
• Add the rest of the marinade liquid to the pot along with 1/2 cup beef broth.
• Lock the lid in place and cook on high pressure (manual setting) for 45 minutes.
• Release the steam and shred the meat.
• Drizzle the juices all over the shredded meat.
• Pre-heat the oven to 350°F.
• Heat a large skillet over medium heat. Add some oil to the hot skillet and sear the meat for 4 to 5 minutes on each side until brown.
• Add the rest of the marinade liquid to the skillet with the meat along with 1/2 cup beef broth.
• Place a lid on the skillet or cover it with aluminum foil and place it in the oven. Roast for 3 hours.
• Remove the meat and shred it with a couple of forks then pour the juices over the shredded meat.
• Get the flatbread warm by placing them in a microwave for 30 to 45 seconds or by sticking them in a hot oven for 2 to 3 minutes.
• Pile the shredded meat on the flatbread toppings of your choice.

BEEF GYRO

Steps:

• Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir beef in the hot oil until no longer pink, 5 to 10 minutes.
• Layer half of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring edge of each pita over the filling and secure with a toothpick.