Best 6 Roast Beef Garden Pitas Recipes

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Have you ever craved a meal that combines the richness of roasted beef with the freshness of a garden, all wrapped in a fluffy pita bread? Look no further than the delectable Roast Beef Garden Pitas! This mouthwatering dish is a symphony of flavors and textures, sure to tantalize your taste buds. The tender and juicy roast beef, marinated in a blend of herbs and spices, pairs perfectly with crisp lettuce, crunchy bell peppers, and juicy tomatoes. Drizzle a tangy dressing, add a layer of melty cheese, and wrap it all up in warm pita bread. Get ready to embark on a culinary journey as we explore the best recipes for Roast Beef Garden Pitas, offering step-by-step instructions and tips to create this delightful meal at home.

Let's cook with our recipes!

ROAST BEEF GARDEN PITAS



Roast Beef Garden Pitas image

Showcasing lots of fresh veggies coated with horseradish mayonnaise, these packed pitas appeal to all. Men especially will like the hearty addition of roast beef.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 15

3 whole wheat pita pocket halves
1/3 pound thinly sliced deli roast beef
1/4 cup chopped fresh broccoli
1/4 cup frozen corn, thawed
1/4 cup chopped seeded peeled cucumber
2 tablespoons shredded carrot
2 tablespoons finely chopped celery
2 tablespoons thinly sliced green onion
DRESSING:
1-1/2 teaspoons prepared horseradish
1-1/2 teaspoons mayonnaise
1-1/2 teaspoons reduced-fat sour cream
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Line pita halves with roast beef. In a small bowl, combine the broccoli, corn, cucumber, carrot, celery and onion., In another bowl, combine the dressing ingredients. Pour over vegetable mixture; toss to coat. Fill pita halves.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 579mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

GREEK BEEF PITAS



Greek Beef Pitas image

A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon salt, divided
1 cup reduced-fat plain Greek yogurt
1 medium tomato, chopped
1/2 cup chopped peeled cucumber
1 teaspoon dill weed
4 whole pita breads, warmed
Optional: Additional chopped tomatoes and cucumber

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.

Nutrition Facts : Calories 407 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.

ROAST BEEF AND CHIVE PITA SNACKS



Roast Beef and Chive Pita Snacks image

Take a well-earned break and enjoy our Roast Beef and Chive Pita Snacks. Roasted red pepper, cucumber and cream cheese spread add unforgettable flavors to our Roast Beef and Chive Pita Snacks. You'll be glad that you took a moment out of your day to appreciate this tasty snack.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 pita breads (7 inch), toasted
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup small roasted red pepper strips
12 thin cucumber slices
8 slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef

Steps:

  • Spread pitas with cream cheese spread.
  • Top with remaining ingredients; fold each pita in half.
  • Cut each into 4 wedges.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

ROAST BEEF AND PEPPERCORN PITAS



Roast Beef and Peppercorn Pitas image

This six-ingredient sandwich is stuffed with lean roast beef from the deli and is topped with a peppercorn coleslaw and cucumbers. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.

Provided by jonesies

Categories     Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups coleslaw mix
1/3 cup fat free peppercorn ranch dressing
3 tablespoons onions, finely chopped
4 pita bread rounds
8 ounces roast beef (deli-style, thinly sliced)
1/2 medium cucumber, thinly sliced

Steps:

  • In a medium bowl combine the coleslaw mix, salad dressing and onion.
  • Cut pita rounds in half.
  • Divide beef among pita halves.
  • Add cucumber slices and about 1/4 cup of the coleslaw mixture to each pita half.
  • Serve immediately.

Nutrition Facts : Calories 142.7, Fat 2.8, SaturatedFat 0.9, Cholesterol 20.1, Sodium 180, Carbohydrate 18.8, Fiber 1.2, Sugar 1.5, Protein 10.7

MEDITERRANEAN ROAST BEEF PITA



Mediterranean Roast Beef Pita image

Provided by Marge Perry

Categories     Bread     Sandwich     Beef     Vegetable     Picnic     Kid-Friendly     Back to School     Carrot     Healthy     Self     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

3 tablespoons pine nuts
1/2 pound deli roast beef, cut into thin strips
2 cups shredded romaine lettuce
1 cup shredded carrots
1 cup thinly sliced cucumber
1/2cup thinly sliced red onion
1/3 cup crumbled feta
4 whole-wheat pita pockets
2 tablespoons fat-free mayonnaise
2 tablespoons skim milk
1 tablespoon cider vinegar

Steps:

  • Toast pine nuts: Place in a dry skillet over medium heat; stir occasionally until lightly browned, about 3 minutes. Cool. Toss nuts, beef, lettuce, carrots, cucumber, onion and feta in a bowl. Slice off 1/4 of each pita; stuff larger piece with filling. Whisk mayonnaise, milk and vinegar in another bowl. Drizzle dressing over pita filling. Serve with remaining 1/4 pita.

HARVEST BREAKFAST PITAS



Harvest Breakfast Pitas image

Here's a great use for leftover roasted root vegetables. The ingredients are flexible; onion, mushroom, tomato, cilantro, and avocado slices also work well. Good with a hot sauce like Cholula® and polenta or grits.

Provided by Stevanda

Categories     Breakfast and Brunch     Meat and Seafood     Chicken

Time 1h21m

Yield 4

Number Of Ingredients 12

1 cup peeled, seeded, and cubed butternut squash
1 cup peeled and cubed sweet potatoes
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper
2 links apple chicken sausage (such as Aidells®), thinly sliced and quartered
4 eggs
2 cups fresh baby spinach
1 tablespoon red pepper flakes, or to taste
1 cup canned black beans, rinsed and drained
2 tablespoons goat cheese, or to taste
2 large whole-wheat pita breads, toasted and halved

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
  • Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
  • Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
  • Fill pita breads with scrambled eggs and baked vegetables.

Nutrition Facts : Calories 382.9 calories, Carbohydrate 40.4 g, Cholesterol 240.8 mg, Fat 15.9 g, Fiber 7.6 g, Protein 21.2 g, SaturatedFat 4.6 g, Sodium 1277.5 mg, Sugar 3.3 g

Tips:

  • Choose the right cut of beef: For roast beef pitas, look for a cut of beef that is tender and flavorful, such as top sirloin, flank steak, or skirt steak.
  • Marinate the beef: Marinating the beef before cooking helps to tenderize it and infuse it with flavor. You can use a variety of marinades, such as olive oil, garlic, herbs, and spices.
  • Cook the beef to the desired doneness: The cooking time for the beef will vary depending on the cut of beef and the desired level of doneness. For medium-rare beef, cook for about 5-7 minutes per side. For medium beef, cook for about 7-9 minutes per side. For well-done beef, cook for about 9-11 minutes per side.
  • Slice the beef against the grain: When slicing the beef, cut against the grain to make it more tender. This means cutting across the muscle fibers, rather than with them.
  • Use fresh, high-quality ingredients: The quality of your ingredients will greatly affect the taste of your roast beef pitas. Use fresh, high-quality ingredients whenever possible.

Conclusion:

Roast beef pitas are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. With a few simple ingredients and a little bit of time, you can create a satisfying and flavorful meal that the whole family will enjoy. Enjoy your homemade roast beef pitas!

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