Oven-Baked Romesco Beef Pitas with Arugula, Tzatziki & Pickled Peppers
Ready to Cook

Oven-Baked Romesco Beef Pitas

with Arugula, Tzatziki & Pickled Peppers

25 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this dish, you’ll bake a hearty filling—featuring tender beef, smoky romesco sauce, sweet currants, and more—to serve inside soft, warm pitas. You’ll finish the pitas off with fresh arugula, tangy pickled peppers, and a dollop of tzatziki.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Oven-Baked Romesco Beef Pitas with Arugula, Tzatziki & Pickled Peppers
Title
  • 20 oz Ground Beef
  • 4 Pocketless Pitas
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 1 oz Sweety Drop Peppers
  • 4 oz Arugula
  • 2 Tbsps Dried Currants
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 oz Sliced Roasted Red Peppers
  • 2 8-Oz Cans Tomato Sauces
  • 2 Single-Use Aluminum Trays
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Make the base
1 Make the base

Preheat the oven to 450°F. Between the two trays, evenly divide the tomato sauce, currants, spice blend, roasted red peppers, and beef (tearing into bite-sized pieces before adding). Season with salt and pepper; stir to thoroughly combine.

Bake the trays
2 Bake the trays

Bake, uncovered, 12 to 14 minutes, or until the beef is cooked through. Remove from the oven. Add the romesco sauce; carefully stir to combine.

Warm the pitas & serve your dish
3 Warm the pitas & serve your dish

Meanwhile, place the pitas on a piece of foil. Drizzle with olive oil; season with salt and pepper. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Wash and dry the arugula. Serve the baked trays with the warmed pitas. Top with the arugula, tzatziki, and sweety drop peppers. Enjoy!

Tips from Home Chefs

Get Plans

Oven-Baked Romesco Beef Pitas

Make the base
1 Make the base

Preheat the oven to 450°F. Between the two trays, evenly divide the tomato sauce, currants, spice blend, roasted red peppers, and beef (tearing into bite-sized pieces before adding). Season with salt and pepper; stir to thoroughly combine.

2 Bake the trays

Bake, uncovered, 12 to 14 minutes, or until the beef is cooked through. Remove from the oven. Add the romesco sauce; carefully stir to combine.

Bake the trays
Warm the pitas & serve your dish
3 Warm the pitas & serve your dish

Meanwhile, place the pitas on a piece of foil. Drizzle with olive oil; season with salt and pepper. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Wash and dry the arugula. Serve the baked trays with the warmed pitas. Top with the arugula, tzatziki, and sweety drop peppers. Enjoy!

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