Greek-Seasoned Steak Sandwiches

This recipe was amazing! Loved it and I put the leftover steak on a salad on the next day! It was great!

I made this for dinner tonight and thought it was very good. My only issue was with the pita bread...they fall apart very easily and it makes it hard to eat. The next time I make this I will serve it as a plate...steak thinly sliced, salad, sauce and pita on the side. This is a good, easy weeknight dinner option that doesn't really need a side dish.

This is pretty good though I did double the sauce. Unfortunately, I sliced the flank steak too thick and it was a bit tough to chew. I think next time I'd use a tenderloin and slice very thin. Kind of messy to eat - the pita tends to fall apart.

Pretty simple, made to recipe. Only change was to slice a few kalamata.

The marinade was a bit bland and subtle for us, and overall the dishing is missing some of my favorite Greek flavors (briny olives, tangy feta, fiery pepperoncini peppers). Not terrible, though. A quick, simple meal.

We didn't have steak (surprise! my husband grilled it for dinner last night while I was at school) but we had everything else. So, I made this with chicken, substituted white wine vinegar for the red, and added mint to the marinade. I also doubled the Greek sauce because we like things saucy, and it was absolutely delicious! Oh, I added a little fresh squeezed lemon to the sauce. Next time we'll try this with steak as directed; I imagine that it will be amazing! :)