25 minutes
4 servings

Ingredients

2 beef ribeye steaks, cut 1-1/4" thick (10 to 12 oz each)
1 Tbsp olive oil
1 Tbsp fresh lemon juice
4 pita breads, warmed
2 Tbsp crumbled feta cheese
1 Tbsp chopped Kalamata or ripe olives
Seasoning:
1-1/2 tsp dried basil
1-1/2 tsp garlic powder
1-1/2 tsp dried oregano

1. Combine seasoning ingredients, 1/2 tsp salt and 1/8 tsp pepper; press onto beef steaks.
    
2. Heat oil in large nonstick skillet over medium heat until hot. Add steaks; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally.
    
3. Sprinkle steaks with lemon juice. Carve steaks; place on pitas. Top with cheese and olives.