This beef gyro is made in a flash with an electric pressure cooker.
- 3 lbs. beef chuck roast, sliced into thin quarter-inch strips
- 1 yellow onion, thinly sliced
- 2-3 Tbs. olive oil, for browning meat
- 1 tsp. oregano flakes
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 1 cup beef broth
- Soft pita bread
- Leaf lettuce, torn
- Grape tomatoes, halved, for topping
- Shredded carrots and diced cucumbers, for topping
- ½ cup olive oil
- 2 Tbs. balsamic vinegar
- 3 cloves garlic, minced
- ½ tsp. dried thyme leaves
- 1 tsp. dried oregano leaves
- 1 cup plain Greek yogurt
- 1 cup diced cucumber, seeded
- 1 Tbs. dried dill
- 1 clove garlic, minced
- 1 tsp. red wine vinegar
- Zest of 1 lemon
- kosher salt and pepper, to taste
- In a small bowl, combine oregano, salt, pepper, and red pepper flakes to make a spice blend. Remove beef from marinade and pat dry with paper towels; season beef with prepared spice blend.
- Using the sauté setting of your pressure cooker, add a bit of oil to the pot; when oil is hot, add beef chunks, a few at a time, browning on all sides, working in batches. When all beef is browned, drain most of the fats from the pressure cooker pot. Deglaze pot with 1 cup beef broth. Return beef to broth in pot and lock pressure cooker lid into place; choose high pressure setting for 40 minutes. When timer sounds, use a natural release to allow all pressure from pressure cooker to naturally remove itself. Remove lid and test beef to be sure it’s fork-tender. Using a slotted spoon, remove beef to a platter and shred gently, using two forks.
- To serve, place warm beef onto warm pitas; top beef with pan juices (if desired) prepared sauce, lettuce, and desired vegetables; fold into a wrap. Try your best to eat just one.
Combine yogurt, cucumber, dill, garlic, vinegar and lemon zest in a medium bowl, stirring until combined; season to taste with salt and pepper.