Greek Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bifteki (Greek Stuffed Beef Patties with Feta)
Herb-seasoned ground beef patties stuffed with a molten center of feta and tomato, grilled or pan-seared until juicy.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
In a large bowl, combine ground beef, grated onion, garlic, breadcrumbs, egg, parsley, oregano, salt, and pepper, mixing until just combined.
- 2
Divide the mixture into 4 portions and flatten each into an oval patty.
- 3
Place a block of feta and a spoonful of diced tomato in the center of each patty, then fold the meat around the filling and reshape into an oval, sealing the edges well.
- 4
Heat olive oil in a skillet over medium heat and cook the patties for 6-7 minutes per side, until browned and cooked through.
- 5
Let rest for a few minutes before slicing to reveal the melted feta center.
- 6
Serve with a Greek salad, roasted potatoes, or warm pita.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving675
Calories
55 g
Protein
12 g
Carbs
43 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Bifteki, its name borrowed from the French and English 'beefsteak' but applied to a distinctly Greek stuffed meat patty, is a taverna staple built around hiding a core of melting feta inside seasoned ground beef, turning a simple patty into a dish with a built-in surprise at the first cut. It's commonly found alongside grilled meats on Greek taverna menus, often served with a lemon wedge and a side of fries or roasted potatoes.
Listahan note
This version folds the feta and diced tomato into the center of each patty and reshapes it carefully to fully seal the filling, which is what keeps the cheese from leaking out into the pan during cooking.
Technique cues
- Mixing the ground beef with breadcrumbs and egg, a panade, keeps the patties tender rather than dense, since the bread and egg add moisture and hold the meat together without overworking it.
- Sealing the edges of the patty completely around the feta and tomato filling is the single most important step - any gap lets the cheese melt out into the pan rather than staying contained inside.
- Cooking over medium, not high, heat for the full 6-7 minutes per side gives the thick, stuffed patty time to cook through to the center without the outside burning before the inside catches up.
Kitchen flow
- Parallel prep
- While the patties rest after mixing, dice the tomato and cut the feta into blocks so the stuffing step goes quickly.
- Make-ahead
- The stuffed, shaped patties can be assembled up to a day ahead and refrigerated raw, ready to pan-fry when needed.
- Leftover move
- Slice cold leftover bifteki and layer it into a sandwich with extra tomato and a smear of tzatziki, rather than reheating it whole.
- Cleanup rhythm
- Mix the meat in one bowl, shape and stuff on a plate or cutting board, then cook everything in a single skillet.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ground beef
main body of the patty
Purpose: needs to be sturdy enough to hold its shape while wrapped around a cheese filling, unlike a loose burger blend
Handling: mix just until combined, not longer, or the patties turn dense and tough
Adaptation: a beef-lamb blend adds richness closer to some regional Greek versions
feta cheese
the hidden melting center
Purpose: its salty tang and soft melt when heated is the entire point of the dish - bifteki without the feta core is just a seasoned patty
Handling: cut into small blocks that fit inside the folded patty without poking through the meat
Adaptation: use a firmer feta if the one on hand is very crumbly, since it holds its block shape better while stuffing
breadcrumbs and egg
binder, a panade
Purpose: together they keep the beef patties moist and cohesive without needing to overwork the meat
Handling: mix the egg in last so it distributes evenly through the beef
Adaptation: a slice of bread soaked in milk and torn up works as a substitute for breadcrumbs
grated onion
moisture and mild sweetness
Purpose: releases juice into the meat mixture that keeps the patties from drying out during the pan-fry
Handling: grate rather than dice so it blends invisibly into the mixture
Adaptation: finely minced onion works if grating isn't convenient, though it adds less moisture
dried oregano
seasoning backbone
Purpose: ties the beef and feta together with the same herb note found across most Greek grilled and pan-fried meats
Handling: mix directly into the meat rather than sprinkling on top after cooking
Adaptation: fresh oregano at three times the amount can replace it, mixed in the same way
Technique notes
- Flatten each portion evenly before adding the filling so the meat wraps around the feta with consistent thickness on all sides, avoiding a thin spot that could split open.
- Resist the urge to press down on the patties with a spatula while cooking, since that pushes the melting feta out through any weak seam.
- Let the patties rest a few minutes off the heat before slicing, so the molten feta center firms up just enough to hold its shape when cut.
Ingredient swaps
- Gluten-free direction
- Use gluten-free breadcrumbs in the meat mixture to remove the wheat.
- Lower-sodium direction
- Use a lower-sodium feta if available and reduce the added salt in the meat mixture, since feta itself is quite salty.
- Weeknight shortcut
- Skip the stuffing step and simply crumble the feta directly into the meat mixture before shaping into plain patties - less dramatic but much faster.
Serve alongside
- Greek salad
- oven-roasted potato wedges
- warm pita
- a dry Greek red or rose
- sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked patties up to 3 days.
- Reheat gently in a covered skillet over low heat so the feta warms through without the outside overcooking.
- The raw stuffed patties also freeze well for up to 2 months.
Equipment
- large mixing bowl
- skillet
- meat thermometer
Make this household-aware
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