These beef gyro bowls are the perfect way to enjoy all of your favorite gyro flavors for a quick dinner. Simply layer all of the ingredients into a bowl and you’re good to go!
Gyros are one of those dishes that can be made a million different ways, and everyone will have their own favorite version. My recipe for beef gyro bowls is a little bit different from the traditional way of making them, but I think you’ll love it and it will quickly become a new favorite!
They’re easy to make, and perfect for a quick weeknight meal.
When you think of gyros, the first thing that comes to mind is usually a big, pita sandwich stuffed with lamb and vegetables.
But there’s no need to stick to tradition — these beef gyro bowls are full of the delicious flavors of Greek food and much easier to make at home. Plus, they’re perfect for using up any leftovers you might have in the fridge.
A Gyro Rice bowl are the perfect way to enjoy all of your favorite gyro flavors without any of the mess.
Simply layer all of the ingredients into a bowl and you’re good to go! The best part is that you can customize the bowls to your liking.
Beef Gyro Bowl Recipe
Ingredients
For the beef:
- 2 tablespoons olive oil
- 1 red onion, sliced
- 1 (3 to 4 pounds) beef roast
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
For the gyro bowls:
- 3 cups cooked brown rice or cauliflower rice for a low carb option
- 1 red onion, diced
- 3 roma tomatoes, seeded and diced
- 1 large English cucumbers, diced
- ½ cup kalamata olives, halved
- ½ cup crumbled feta cheese
- 1 tablespoon freshly snipped dill
- Homemade Tzatziki sauce, if desired
Instructions
To make the beef: Preheat the oven to 350 degrees. Drizzle a roasting pan, baking sheet or casserole dish with the olive oil.
Layer the onions on the bottom of the baking dish.
Place the beef roast over the red onions and season with the garlic, red wine vinegar, oregano, salt, and black pepper.
Cook for 3 to 4 hours or until fork tender. Shred the roast.
In a bowl, spoon about ½ cup cooked brown rice.
Top the rice with the cooked and shredded beef, diced onion, diced tomatoes, diced cucumber, halved kalamata olives, crumbled feta, and tzatziki sauce.
Sprinkle with snipped fresh dill and serve with slices of pita bread.
Store leftovers in an airtight container.
*Contains affiliate links in which a small commission is received. See our disclosure policy.
Beef Gyro Bowls Recipe
Ingredients
- For the beef:
- 2 tablespoons olive oil
- 1 red onion, sliced
- 1 (3 to 4 pounds) beef roast
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- For the gyro bowls:
- 3 cups cooked brown rice
- 1 red onion, diced
- 3 roma tomatoes, seeded and diced
- 1 large English cucumber, diced
- ½ cup kalamata olives, halved
- ½ cup crumbled feta cheese
- 1 tablespoon freshly snipped dill
- Tzatziki sauce, if desired
Instructions
- To make the beef: Preheat the oven to 350 degrees. Drizzle a roasting pan or casserole dish with the olive oil.
- Layer the onions on the bottom of the baking dish. Place the beef roast over the onions and season with the garlic, red wine vinegar, oregano, salt, and black pepper.
- Cook for 3 to 4 hours or until fork tender. Shred the roast.
- In a bowl, spoon about ½ cup cooked brown rice.
- Top the rice with the cooked and shredded beef, diced onion, diced tomatoes, diced cucumber, halved kalamata olives, crumbled feta, and tzatziki sauce.
- Sprinkle with snipped dill.
Notes
Store leftovers in an airtight container.