Easy Steak Gyros (Better Than Takeout!)
The secret to these easy steak gyros? I freeze the marinated steak for about an hour before slicing, which makes it easy to get those ultra-thin, tender strips you’d expect from your favorite gyro shop.
These Easy Steak Gyros are packed with juicy marinated steak, creamy tzatziki, crisp lettuce, fresh tomatoes, and salty feta all wrapped up in soft naan bread. You can make them on a flat top like a blackstone or on a cast iron. They are also perfect to feed a crowd or just for 2.
Why You’ll Love These Steak Gyros
- Easy enough for a weeknight dinner
- Uses simple ingredients
- Freezing the steak makes slicing effortless
- Better than takeout
- Customizable with your favorite toppings
- Great for feeding a crowd
The Secret to Thinly Sliced Steak
The key to getting those classic gyro-style strips is placing the marinated steak in the freezer before slicing. After marinating, freeze the steak for about 45-60 minutes until it’s firm but not completely frozen. This allows you to slice it paper-thin, which helps it cook quickly and stay tender.
Ingredients
For the Steak
- 1½ pounds flank steak, sirloin steak, or top round steak
- ¼ cup olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Serving
- 4-6 naan breads
- 1 cup tzatziki sauce
- 2 cups shredded lettuce
- 2 Roma tomatoes, chopped
- Red Onion, sliced very thin
- ½ cup crumbled feta cheese
Instructions
Step 1: Marinate the Steak
In a large bowl or zip-top bag, combine olive oil, lemon juice, garlic, red wine vinegar, oregano, salt, and pepper. Add the steak and toss to coat.
Step 2: Freeze and Slice
Transfer the marinated steak to the freezer for 45-60 minutes until firm. (optional but worth it!)
Using a sharp knife, slice the steak as thinly as possible against the grain.
Step 3: Cook the Steak
Heat a Blackstone griddle or large skillet or cast iron over medium-high heat.
Add the sliced steak in a single layer and cook for 2-4 minutes, stirring occasionally, until browned and cooked through.
Step 4: Warm the Naan
Warm the naan on the griddle, skillet, or directly on the grill until soft and pliable.
Step 5: Assemble
Spread a generous layer of tzatziki onto each naan.
Top with cooked steak, shredded lettuce, chopped tomatoes, and feta cheese.
Roll tightly and wrap the bottom half in foil to keep everything together.
Serve immediately.
Tips for the Best Steak Gyros
- Slice against the grain for the most tender bite.
- Don’t overcrowd the pan or griddle when cooking the steak.
- Use store-bought tzatziki for convenience or homemade if you have extra time.
- Warm naan is much easier to roll without tearing.
- Wrap in foil before serving to keep all the toppings contained.
Storage
Store leftover steak in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or on a griddle before assembling fresh gyros.
Frequently Asked Questions
Flank steak, sirloin, and top round all work well. The important part is slicing the steak very thinly against the grain.
Freezing firms up the meat, making it easier to slice into thin strips that cook quickly and mimic traditional gyro meat.
Yes, a cast iron skillet or large sauté pan works.
You can marinate and slice the steak ahead of time. Cook just before serving for the best texture.
Easy Steak Gyros
Ingredients
For the Steak
- 1½ pounds flank steak sirloin steak, or top round steak
- ¼ cup olive oil
- Juice of 1 lemon
- 3 cloves garlic minced
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Serving
- 4-6 naan breads
- 1 cup tzatziki sauce
- 2 cups shredded lettuce
- 2 Roma tomatoes chopped
- ½ cup crumbled feta cheese
- red onion sliced very thin
Instructions
Step 1: Marinate the Steak
- In a large bowl or zip-top bag, combine olive oil, lemon juice, garlic, red wine vinegar, oregano, salt, and pepper. Add the steak and toss to coat.
- Cover and refrigerate for at least 2 hours or up to overnight.
Step 2: Freeze and Slice
- Transfer the marinated steak to the freezer for 45-60 minutes until firm.
- Using a sharp knife, slice the steak as thinly as possible against the grain.
Step 3: Cook the Steak
- Heat a Blackstone griddle or large skillet over medium-high heat.
- Add the sliced steak in a single layer and cook for 2-4 minutes, stirring occasionally, until browned and cooked through.
Step 4: Warm the Naan
- Warm the naan on the griddle, skillet, or directly on the grill until soft and pliable.
Step 5: Assemble
- Spread a generous layer of tzatziki onto each naan.
- Top with cooked steak, shredded lettuce, chopped tomatoes, and feta cheese.
- Roll tightly and wrap the bottom half in foil to keep everything together.
- Serve immediately.
