Quick Garlic Steak Pitas with Lemon Wedge Salad

These Garlic Steak Pitas are the perfect quick dinner when you’re craving something bold and satisfying. Thinly sliced ranch steak is seasoned with a savory spice blend, quickly seared, then tucked into warm pita pockets with juicy tomatoes and a creamy garlic mayo. A bright homemade lemon vinaigrette doubles as the dressing for a crisp wedge salad topped with sliced almonds.

Ready in just 20 minutes, this meal is packed with protein and fresh flavors. The combination of the tangy dressing, rich garlic mayo and perfectly cooked steak makes every bite irresistible. Serve it with the lemony wedge salad for a complete, restaurant-quality meal at home.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView 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

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the steak dry with paper towels. Slice into 1-inch-thick strips. Season all over with the steak spice, salt and pepper.
2. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the steak and cook, stirring occasionally, until browned and cooked to your liking, 4-6 minutes. Transfer to a plate and tent with foil to keep warm.
3. While the steak cooks, wash and dry the produce. Zest and halve the lemon. Halve the tomato lengthwise, then thinly slice into half-moons and season with salt and pepper. Trim the root end from the lettuce and quarter it lengthwise.
4. In a small bowl, whisk together the juice from both lemon halves, half of the garlic powder, 2 tablespoons olive oil, ½ teaspoon sugar, a pinch of salt, pepper and as much lemon zest as you like. Set aside.
5. Wrap the pitas in damp paper towels and microwave until warm and pliable, 40-60 seconds.
6. In another small bowl, whisk together the mayonnaise, sour cream and remaining garlic powder. Season with salt and pepper to taste.
7. Halve the pitas and gently pull apart to create pockets. Fill each pocket with some garlic mayo, sliced steak, tomato and about ½ teaspoon of the lemon dressing per pocket.
8. Divide the stuffed pitas and lettuce wedges between plates. Drizzle the remaining dressing over the lettuce wedges and sprinkle with sliced almonds. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute ranch steak with sirloin, flank steak or ribeye. Just slice thinly against the grain for tenderness.

How do I store leftovers?

Store the steak, dressing and pitas separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak gently in a pan and warm the pitas before assembling.

Can I make this dairy-free?

Yes! Use a dairy-free sour cream alternative and skip the almonds if you need to avoid tree nuts. The garlic mayo can be made with vegan mayonnaise.