Roast Beef and Peppercorn Pitas
Elevate your lunch game with these flavor-packed Roast Beef and Peppercorn Pitas! Featuring tender, sautéed deli-style roast beef paired with a creamy, zesty peppercorn sauce made from sour cream, mayonnaise, Dijon mustard, and freshly crushed black peppercorns, this recipe strikes the perfect balance of richness and spice. Whole wheat pita breads serve as the ideal vessel, holding layers of crisp baby spinach, crunchy cucumber slices, and tangy red onion for a refreshing contrast. With just 15 minutes of prep and minimal cooking, this quick and hearty meal is perfect for busy days or on-the-go dining. Whether served warm or wrapped for later, these pitas are an irresistible combination of bold flavors and wholesome goodness. Keywords: roast beef pitas, peppercorn sauce, easy lunch recipe, pita sandwich fillings.
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Recipe Information
Ingredients
- 300 grams deli-style roast beef, thinly sliced
- 4 pieces whole wheat pita breads
- 120 grams sour cream
- 60 grams mayonnaise
- 2 teaspoons black peppercorns, coarsely crushed
- 2 teaspoons dijon mustard
- 1 clove garlic, finely minced
- 2 cups baby spinach
- 1 small red onion, thinly sliced
- 1 small cucumber, sliced into thin rounds
- 1 teaspoon olive oil
- 0.5 teaspoon salt
Instructions
In a small mixing bowl, whisk together the sour cream, mayonnaise, coarsely crushed black peppercorns, Dijon mustard, and minced garlic. Set the peppercorn sauce aside.
Warm the pita breads one at a time in a dry skillet over medium heat for about 30 seconds per side, or until pliable. Remove and keep warm by wrapping them in a clean kitchen towel.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the sliced roast beef and sauté for 1-2 minutes, just until warmed through. Sprinkle with 1/2 teaspoon of salt, then remove from heat.
To assemble, spread a generous dollop of the peppercorn sauce inside each pita bread as the base layer.
Divide the sautéed roast beef evenly among the four pitas, layering it over the sauce.
Top the roast beef with baby spinach, thinly sliced red onion, and cucumber rounds for crunch and freshness.
Optional: Drizzle a little extra peppercorn sauce on top of the vegetables for added flavor.
Fold the pita breads in half and serve immediately, or wrap them in parchment paper for an on-the-go meal.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 6256 mg | 272% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 16.7 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2071 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
