Spicy Beef Pitas
Submitted by stinkysstepmom
Thinly sliced roast beef marinated in picante sauce, red wine vinegar, and cilantro, stuffed into pita pockets with avocado, tomatoes, and cheese. A no-cook meal that’s bold, fresh, and ready to eat.
YIELD
4 servingsPREP
4 hrsCOOK
20 minREADY
4 hrsGot leftover roast beef? Turn it into the best lunch you’ll eat all week.
Thinly sliced cooked beef marinates for hours in a tangy, spicy blend of picante sauce, red wine vinegar, olive oil, and fresh cilantro.
The longer it sits, the more flavor it absorbs.
Stuff it into warm pita halves and pile on chopped tomatoes, creamy avocado, green peppers, and crumbled cheese for a handheld meal that’s bright, bold, and satisfying without ever turning on the stove.
Kitchen Tips
- Marinate for at least 4 hours for the best flavor. Overnight is even better if you can plan ahead.
- Slice the beef as thin as possible. Thinner slices soak up more marinade and are easier to bite through inside the pita.
- Drain the marinade well before stuffing. Too much liquid makes the pita soggy.
Variations
- Use leftover steak or deli roast beef if you don’t have a homemade roast on hand.
- Swap pitas for flour tortillas and roll them into wraps for a more portable lunch.
- Add a smear of hummus inside the pita before filling for extra creaminess and protein.
Ingredients
Directions
Place sliced beef in a plastic bag set inside a bowl.
For marinade: In a medium bowl, combine picante vinegar, oil, cilantro, garlic, pepper.
Pour marinade over beef.
Seal bag; marinate inthe refrigerator for 4 to 24 hours, turning bag occasionally.
To serve, drain and discard the marinade.
Fill each pita half with beef.
Top with chopped vegetables and feta cheese.
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