These Greek beef bowls are the kind of dinner that feel restaurant-worthy but are actually so easy to pull off at home. The beef slow cooks (or pressure cooks) until fall-apart tender, then gets broiled until crispy on the edges for the best texture. Served over fluffy rice and topped with a fresh tomato herb relish, this Greek-inspired dinner is balanced, flavorful, and perfect for busy weeknights or meal prep. If you’re looking for a high-protein bowl that doesn’t skimp on flavor, trust me when I say you need this in your life asap!
Why You’ll Love These Greek Beef Bowls
It’s no secret I’m a big fan of eating high-protein, and for good reason. As a registered dietitian – and self-proclaimed foodie – I really do look at food as fuel, but something I think we should all enjoy too! I get into what high-protein really means in this blog post (click here), but let me tell you, these Crispy Greek beef bowls are packed with protein.
The protein source here is of course the flank steak, which helps support muscle recovery and keeps you full and satisfied. The tomato relish adds brightness and antioxidants, while fresh herbs like dill and cilantro bring classic Mediterranean flavor and freshness.
Plus, this recipe is naturally gluten-free and can easily be made dairy-free, making it a great option for a healthy dinner that works for a variety of dietary needs.
A High-Protein, Meal-Prep-Friendly Dinner
Whether you’re using the Instant Pot or slow cooker (aka Crock-pot), this is one of those beef bowl recipes that’s just as good leftover as it is fresh. You can easily reheat the shredded Greek beef in the skillet or under the broiler, making it ideal for meal prep bowls throughout the week. So ideal for all of us busy mamas and girlies on the go!
Serve it with rice, swap in your favorite grain, or load it up with extra veggies – you got options! Either way, this is an easy, high-protein dinner you’ll want on repeat. Hope you love it!
Ingredients You’ll Need:
For the Spice Blend:
- Ground cumin
- Garlic powder
- Ground coriander
- Smoked paprika
- Aleppo pepper (optional)
- Allspice
For the Beef:
- Flank steak
- Kosher salt
- Freshly ground black pepper
- Garlic cloves
- Red onion
- Tomato paste
- Red wine vinegar
- Honey
- Coconut aminos
- Low-sodium beef broth (I like Kettle & Fire)
To Make the Tomato Relish:
- Grape tomatoes
- Red onion
- Red wine vinegar
- Freshly squeezed lemon juice
- Extra virgin olive oil
- Fresh cilantro
- Fresh dill
- Kosher salt
- Freshly ground black pepper
To Serve:
- Cooked Basmati or Jasmine rice
- Crumbled goat feta, omit for dairy-free
- Lemon wedges
How To Make Slow Cooker Crispy Greek Beef Bowls
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
- Mix the spice blend.
Combine all of the spices in a small bowl. Set aside about 1½ teaspoons to use later when crisping the beef. - Season the beef.
Add the flank steak to your Instant Pot or slow cooker and season with salt, pepper, and the spice blend. Massage the spices into the meat, then scatter the garlic and sliced red onion over the top. - Make the sauce.
Whisk together the tomato paste, red wine vinegar, honey, coconut aminos, and beef broth. Pour the sauce over the beef. - Cook until tender.
Cook on Manual for 60 minutes in the Instant Pot (or low for 8 hours in a slow cooker). Once finished, slowly release the pressure and transfer the beef to a cutting board to cool slightly. - Shred and crisp the beef.
Turn the broiler to high and line a sheet pan with parchment. Shred the beef, spread it out, and toss with the reserved spices and about ½ cup of the cooking liquid. Broil on the top rack until crispy on the edges, 6–10 minutes. - Make the tomato relish.
While the beef cooks, toss together the tomatoes, red onion, vinegar, lemon juice, olive oil, herbs, salt, and pepper. Let it sit—the onions will lightly pickle as it rests. - Assemble the bowls.
Serve the crispy Greek beef over rice and top with tomato relish, feta (if using), fresh herbs, and a lemon wedge.
Recipe Substitutions & Questions
Here are a few easy substitutions and swaps to help you customize this Slow Cooker Crispy Greek Beef Bowls recipe based on what you have on hand or your dietary needs:
- Beef: Flank steak works best here, but skirt steak or chuck roast can be used if that’s what you have on hand. Chuck roast will be slightly richer and best suited for the slow cooker method.
- Cooking method: This recipe works in both the Instant Pot and slow cooker. If using a slow cooker or Crockpot, increase the beef broth to 1 cup and cook on low for 8 hours before shredding.
- Aleppo pepper: If you don’t have Aleppo pepper, omit it entirely or substitute with a pinch of red pepper flakes or smoked paprika for gentle heat.
- Coconut aminos: Soy sauce or tamari can be used in place of coconut aminos. Use low-sodium if possible, and note the recipe will no longer be soy-free.
- Goat feta: Traditional feta works well, or omit entirely to keep the bowls dairy-free.
- Rice: Basmati or jasmine rice are classic, but you can also serve these Greek beef bowls over quinoa, cauliflower rice, or another grain of choice.
- Fresh herbs: Cilantro and dill add the most Greek-inspired flavor, but parsley can be swapped in if that’s what you have.
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What’s the best cut of beef for Greek beef bowls?
Flank steak works best because it becomes tender when slow cooked and crisps nicely under the broiler. Skirt steak also works, and chuck roast is a good option if you’re using the slow cooker and want a richer result.
How do I keep the beef crispy in Greek beef bowls?
The best way to get crispy Greek beef is to shred it after cooking, then broil it on a sheet pan with a little bit of the cooking liquid. This helps the beef crisp on the edges while staying tender. For leftovers, reheating in a skillet or under the broiler works better than the microwave.
More High-Protein Dinner Recipes You’ll Love
- Spicy Sriracha Ground Beef Bowls
- Greek Turkey Meatball Bowls with Tzatziki & Cucumber Salad
- Healthy Mongolian Beef
- Crockpot Pot Roast
- Chipotle Beef & Black Bean Soup
- Crockpot Chicken Tinga Tacos (A favorite slow cooker recipe!)
Slow Cooker Crispy Greek Beef Bowls
Ingredients
For the Spice Blend:
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon Aleppo pepper, (optional)
- ¼ teaspoon allspice
For the Beef:
- 1.5 – 2 lb. flank steak, trimmed of excess fat and cut into 6-inch pieces
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- ½ medium red onion, thinly sliced
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- ¼ cup coconut aminos
- ½ cup low-sodium beef broth, (NOTE: if cooking in a Slow Cooker or Crockpot, increase to 1 cup; I like Kettle & Fire)
For the Tomato Relish:
- 2 cups halved grape tomatoes
- ½ medium red onion, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- ½ cup chopped fresh cilantro, plus more for serving
- ½ cup chopped fresh dill, plus more for serving
- ½ teaspoon kosher salt
- Freshly ground black pepper
To Serve:
- Cooked Basmati or Jasmine rice
- Crumbled goat feta, (omit for dairy-free)
- Lemon wedges
Instructions
For the Spice Blend:
- In a small bowl, combine the cumin, garlic powder, ground coriander, smoked paprika, Aleppo pepper (if using), and allspice. Reserve 1 ½ teaspoons of the mix and set aside.
For the Beef:
- If cooking in a Slow Cooker or Crockpot: increase the beef broth quantity to 1 cup. Cook on low for 8 hours before shredding.
- Instant Pot Method: In a pressure-cooker (Instant Pot), add the pieces of flank steak. Season with salt and pepper and the remaining spice blend. Using tongs, massage the spices onto the beef. Add the garlic and red onion to the pot, arranging it over the beef.
- In a medium bowl, add the tomato paste, red wine vinegar, honey, coconut aminos, and beef broth. Whisk until smooth. Pour the mixture over the beef. Add the lid and turn the vent to “seal.” Cook on the manual setting for 60 minutes.
- When the timer goes off, slowly release the pressure before removing the lid. Carefully remove the beef from the cooking liquid and transfer it to a cutting board. Allow the meat to cool for about 5 minutes before attempting to shred it.
- Turn the oven broiler on “High.” Line a sheet pan with parchment paper and set aside.
- Using two forks, shred the beef. Transfer the beef to the prepared baking sheet. Add the remaining spice blend and toss to combine. Add about ½ cup of the cooking liquid to the beef and toss to combine.
- Transfer to the oven on the highest rack. Broil for 6 to 10 minutes, until the beef is crisp on the edges, watching carefully to avoid burning. Remove from the oven and cool slightly before assembling the bowls.
For the Tomato Relish:
- While the beef cooks, make the relish. In a medium bowl, add the tomatoes, onions, red wine vinegar, lemon juice, olive oil, cilantro, dill, salt, and pepper. Toss to combine. Set aside at room temperature until you’re ready to serve. The onions will slightly pickle as they sit.
To Serve:
- Serve in shallow bowls with a base of cooked basmati or jasmine rice, a scoop of beef, a scoop of relish, feta, herbs, and a lemon wedge. Enjoy!
To Store, Freeze & Reheat:
- Store leftover Greek beef in an airtight container in the refrigerator for up to 4 days.
- Store the tomato relish separately for best texture, up to 3 days refrigerated.
- Reheat the beef in a skillet over medium heat or under the broiler for a few minutes to help re-crisp the edges. Assemble bowls fresh with rice, relish, and toppings before serving.
- To Freeze: The shredded beef freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat under the broiler or in a skillet to restore crispiness.
Notes
- Beef: Flank steak works best, but skirt steak or chuck roast can be used. Chuck roast is richer and best for the slow cooker.
- Cooking method: For a slow cooker or Crockpot, increase beef broth to 1 cup and cook on low for 8 hours before shredding.
- Aleppo pepper: Omit or substitute with a pinch of red pepper flakes or smoked paprika.
- Coconut aminos: Substitute with low-sodium soy sauce or tamari (not soy-free).
- Feta: Use goat or traditional feta, or omit for dairy-free.
- Rice: Serve over basmati, jasmine, quinoa, or cauliflower rice.
- Herbs: Cilantro and dill work best; parsley can be substituted.
