2 beef ribeye steaks, cut 1 inch thick (about 1-1/2 pounds) 1 Tbsp. olive oil 1 tablespoon 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 1/2 tsp. salt 1/8 tsp. pepper

Combine seasoning ingredients; press onto beef steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium-rare to medium doneness, turning occasionally. Sprinkle with lemon juice. Carve steaks; place on top of pitas. Sprinkle with cheese and olives. Makes 4 servings.