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Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce

Savory ground beef and mushrooms with melted cheese stuffed in warm pita and topped with cool, homemade tzatziki sauce. A quick, family-friendly dinner packed with flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pita pockets
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 580

Ingredients
  

Cheesy Beef and Mushroom Filling
  • 1 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 pound lean ground beef
  • 8 ounces cremini mushrooms finely chopped
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 0.5 tsp ground cumin
  • Salt and black pepper to taste
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 0.5 cup beef broth
  • 1.5 cups shredded cheese Monterey Jack/cheddar blend
Tzatziki Sauce
  • 1 cup Greek yogurt full-fat or 2%
  • 0.5 cup English cucumber finely grated and drained
  • 1 small clove garlic finely grated
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp fresh dill chopped
  • 0.25 tsp salt
  • 1 pinch black pepper
For Assembling
  • 4 large pita breads pocket style
  • Optional toppings shredded lettuce, diced tomato

Equipment

  • Large skillet or sauté pan
  • Mixing bowls
  • Box Grater
  • Wooden spoon

Method
 

  1. Make the tzatziki: Grate cucumber, squeeze dry. Mix with yogurt, garlic, lemon juice, oil, dill, salt, and pepper. Refrigerate.
  2. In a large skillet, heat olive oil over medium. Cook onion until soft, 5-6 mins. Add garlic; cook 1 min.
  3. Increase heat to medium-high. Add ground beef and mushrooms. Cook, breaking up beef, until browned and liquid evaporates, 8-10 mins. Drain fat if desired.
  4. Stir in oregano, paprika, cumin, salt, and pepper. Add tomato paste and Worcestershire sauce; stir to coat.
  5. Pour in beef broth, scrape up browned bits. Simmer 3-4 mins until liquid is absorbed. Remove from heat.
  6. Stir shredded cheese into the hot beef mixture until fully melted. Cover to keep warm.
  7. Warm pita breads in a dry skillet, oven, or microwave until pliable.
  8. Open pita pockets. Add optional lettuce, then fill with cheesy beef mixture. Top with tzatziki sauce. Serve immediately.

Notes

Beef filling and tzatziki can be made 2 days ahead. Reheat filling gently with a splash of broth. For thicker tzatziki, salt grated cucumber and let drain for 10 minutes before squeezing.