Steak Gyro Orzo Bowls
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Steak Gyro Orzo Bowls are a delicious fusion of Mediterranean flavors, combining shaved beef with fluffy orzo pasta and classic gyro toppings like feta and Tzatziki.
I love a good gyro but I live in a pretty small town and there is literally no where to buy a gyro to eat.  A classic gyro has lamb but it can also have beef.  It is hard to find lamb in the town I live unless it’s around Easter so usually when I make gyros it’s with beef.
What is a Gyro?
A gyro is a classic Greek dish that is made with seasoned meat that is cooked on a vertical rotisserie.  The meat is thinly sliced and served in warm pita bread.  It’s usually topped with tzatziki sauce, tomatoes, onions, cucumbers, and feta cheese.
While you can buy Tzatziki sauce I find that making it yourself is super easy and it tastes a lot better. I often make my own along with these Lamb Pita Sandwiches. It’s also great on top of Greek Pork Kabobs.
Whenever I serve Greek or Mediterranean foods I like to make my own side dishes as well. Greek Zucchini Fritters are tasty and can be served with a side of Tzatziki or Hummus. I absolutely love this Mediterranean Layer Dip with fresh pita, chips, or vegetables. For something a little different we often have this Grilled Greek Asparagus with hummus on top.
While I love making gyros with homemade pita bread I don’t always have the time to make my own pita and I don’t love what I can pick up in the grocery store. However, I can have all my favorite gyro toppings on a bed of orzo and it makes a tasty and filling meal.
What is Orzo?
Orzo is a small, rice-shaped pasta commonly used in Mediterranean or Italian cuisine. While it looks like rice it’s actually a type of pasta that is used in soups, salads, and grain bowls. Orzo can be served hot or cold and is great for absorbing flavors.
I’ve made these Steak Gyro Orzo Bowls several different ways and with a variety of seasonings. I use shaved beef that you can usually find in the refrigerated beef section or ask your butcher to shave or thinly slice it for you.
I usually season my beef with a Greek seasoning mix from Penzey’s.  If you don’t have a Greek seasoning mix you can make your own by combining coarse salt, black pepper, oregano, garlic powder, lemon peel (or a few drops of lemon juice), and marjoram.  I rarely have marjoram on hand so you can leave it out or substitute basil.
I like to top my gyro bowls with homemade Tzatziki and feta cheese.  You can use whatever ingredients you’d like to put on top. Some other great options are cucumbers, red onions, hummus, chickpeas, or tomatoes.
For the orzo you can leave it plain or you can add some flavor to it. I like to drizzle it with olive oil and mix in a little lemon juice, salt, pepper, and dill. It makes a great base for the gyro bowls.
Ingredients:
- thin sliced or shaved beef (get a good quality beef as it is the star of this dish)
- olive oil
- Greek seasoning (see above on how to make your own)
- red bell pepper (you can use another color but the red works well in this dish)
- red onion
- orzo (do not use rice, use the orzo because it gets big and fluffy)
- salt and pepper
- Worcestershire sauce
- beef broth
- lemon juice (fresh lemon juice is best)
- dried dill (you can also use fresh)
- Tzatziki sauce (make your own using THIS recipe)
- feta cheese
To make the dish place the olive oil in the pan and heat over medium high heat. Add in the sliced onions and pepper strips and sprinkle with salt and pepper.  Saute for five minutes.
Meanwhile, heat a pot of boiling water and add the orzo. Cook according to the package directions. Drain and keep warm.
Sprinkle the beef with the Greek seasoning and add to the pan with the vegetables. Cook for 5 minutes making sure it is no longer pink. Add the Worcestershire sauce and beef broth and continue cooking for 2-3 minutes.
Drizzle the orzo with olive oil and add the lemon juice. Add in a sprinkle of salt and pepper and the dill.  Mix well.Â
Place the orzo in the bottom of four bowls.  Divide the steak and vegetables on top of the orzo. Top with feta cheese and Tzatziki sauce.
These bowls were delicious!  The steak is super tender and has a ton of flavor from the seasonings and sauce.  The orzo is light and fluffy and the lemon juice gives it a bright burst of flavor.
Homemade Tzatziki sauce gives is a fresh cooling feeling while the feta adds a tangy flavor to the bowl. This was an easy to make meal that has a ton of flavor and is very filling as well.
How do you store Steak Gyro Bowls?
When putting leftovers away you will want to put the beef and vegetable mixture and orzo in separate containers. Do not put toppings on the bowls before putting them in the refrigerator for later. Store the beef and vegetables in an air tight container in the refrigerator for up to 3 days. The orzo can be stored in the refrigerator for up to 5 days.Â
You can put the leftover beef and vegetables on a pita to make actual gyros if you are trying to get two meals out of one cook. This mixture, as well as the orzo, is also great on top of a salad the next day. You can thin the Tzatziki and use it as the dressing on top of the salad.
Steak Gyro Orzo Bowl
Equipment
Ingredients
- 16 oz. shaved beef
- 1 Tablespoon olive oil
- 1 Tablespoon Greek seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 oz. orzo pasta
- 1 bell pepper chopped
- 1/2 red onion thinly sliced
- 1 Tablespoon Worcestershire sauce
- 3 Tablespoon beef broth
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon dried dill
- 1/4 c. Tzatziki sauce
- 1/3 c. feta cheese crumbled
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the red bell pepper and red onion and saute for 3-4 minutes.
- Sprinkle the beef with Greek seasoning, salt, and pepper and add to the skillet. Saute for 3-4 minutes or until all the pink disappears.
- Meanwhile, heat a large pot of water to a boil and add orzo. Cook according to package directions. Drain and return to the pan. Add the lemon juice, dill, a pinch of salt, and a pinch of pepper. Stir and set aside.
- Add the Worcestershire sauce and beef broth to the steak and vegetable mixture and continue cooking for 3 minutes.
- Divide the orzo into four bowls. Divide the steak and vegetable mixture evenly and place on top of the orzo. Top with Tzatziki sauce and feta cheese.
Notes
