Steak Pita Pockets with Cucumber Tomato Salad and Creamy Dill Sauce

There’s something satisfying about stuffing a warm pita with bold flavors and fresh crunch. These steak pita pockets bring together tender ranch steak, a bright cucumber and tomato salad and a creamy dill sauce that ties everything together. With a swipe of hummus, crumbled feta and a dash of hot sauce, every bite is a mix of savory, tangy and creamy.

Perfect for busy weeknights, this recipe comes together in just 20 minutes. The steak cooks quickly and the no-cook salad and sauce are ready while the pitas warm. It’s a handheld meal that’s as fun to assemble as it is to eat-don’t be shy with the fillings!

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

8 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the ends off the cucumber, then quarter it lengthwise. Slice into ½-inch-thick pieces. Halve the grape tomatoes. Pick the dill fronds from the stems and roughly chop. Halve the lemon. Cut the pitas in half.
2. In a medium bowl, combine the cucumber, tomatoes, pepitas, half the chopped dill, a generous drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper and toss well.
3. In a small bowl, mix the sour cream with the remaining dill and another squeeze of lemon juice. Season with salt and pepper to create the creamy dill sauce.
4. Wrap the pita halves in a damp paper towel and place on a microwave-safe plate. Microwave until warm, about 20 seconds.
5. Season the ranch steak with salt and pepper. Heat a drizzle of oil in a skillet over medium-high heat. Cook the steak to your desired doneness, about 3-4 minutes per side for medium-rare. Let rest for 5 minutes, then slice against the grain.
6. To assemble, spread a tablespoon of hummus inside each warm pita half. Stuff with the cucumber-tomato salad, sliced steak, a drizzle of dill sauce, crumbled feta and hot sauce to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank steak or even chicken breast. Adjust cooking time accordingly.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before eating to keep the pitas from getting soggy.

Can I make this vegetarian?

Absolutely! Omit the steak and add more veggies like bell peppers or roasted chickpeas for protein.