Philly Gyro Pita Plate Recipe

Prepare meat mixture

In a large bowl combine ground beef and ground lamb with grated onion, minced garlic, oregano, cumin, coriander, smoked paprika, kosher salt, and black pepper. Mix with your hands until spices and onion are evenly distributed but do not overwork (about 30 seconds to 1 minute).

Form and cook

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Form the meat into a loose log or into flattened patties about 1/2" thick (you can also crumble for a more classic gyro texture). Add to hot skillet and cook without disturbing until browned on the first side, about 4 minutes. Flip and continue to cook until fully cooked through and well browned, about 3–4 more minutes (internal temperature 160°F / 71°C). If you used a log or patties, slice or crumble into bite-sized pieces.

Sauté vegetables

While meat is cooking (or in a second skillet), heat 1 tablespoon olive oil over medium heat. Add sliced onion, bell pepper, and mushrooms. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until onions are soft and beginning to caramelize and mushrooms release their moisture, about 7–9 minutes. Keep warm.

Combine with meat

Add the cooked vegetables to the skillet with the cooked meat (or combine on a sheet pan). Stir together so the meat picks up the vegetables' flavor and juices. Keep over low heat while you prepare bread and cheese.

Melt cheese in skillet

Reduce heat to low. Arrange provolone slices over the warm meat-and-veg mixture in the skillet so they can melt; cover the pan with a lid for 1–2 minutes until the cheese softens and begins to melt. If you prefer a cheesier Philly, drizzle or spoon warm Cheese Wiz or scattered shredded American cheese over the mix and heat until melty.

Make tzatziki

Place the grated cucumber in a fine mesh sieve or a clean kitchen towel and press or squeeze to remove excess liquid. In a small bowl combine Greek yogurt, drained grated cucumber, 1 tablespoon lemon juice, 1 minced garlic clove, chopped dill, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth and chill briefly if time allows.

Prep raw toppings

Thinly slice tomato and red onion and shred the lettuce. Keep ready to assemble.

Warm pitas

Heat a clean skillet over medium heat and lightly brush each pita with a little melted butter or oil. Warm each pita 30–45 seconds per side until pliable and lightly toasted. You can also warm pitas in a 350°F / 175°C oven for 4–5 minutes wrapped in foil.

Assemble plates

Place one warmed pita on each plate. Spoon a generous portion of the meat-and-vegetable mixture onto the center of each pita. Top with a slice or two of melted provolone if desired, a dollop (about 2 tablespoons) of tzatziki, tomato slices, red onion, and a handful of shredded lettuce. Garnish with chopped parsley if using.

Serve

Fold the pita around the filling or serve open-faced on a plate. Serve immediately while hot, with extra tzatziki on the side.