Bifteki se Pita is the plain Greek burger committed to a wrap: a standard, unstuffed bifteki folded into a pita with the usual street-counter toppings. The phrase se pita means "in pita," and this is the baseline version of the form, the one against which the stuffed and cheese-topped variants are measured. Its whole appeal rests on getting a few ordinary elements into correct proportion inside the bread.
The build is the familiar souvlaki-counter sequence applied to a patty rather than skewered meat. The bifteki, ground meat worked with grated onion, soaked bread, and oregano, is shaped flat and oval and grilled until it has a crust and stays juicy inside. The pita is warmed on the same surface so it turns soft and faintly toasted, then the patty is laid in and dressed with the standard kit: sliced tomato, raw onion, a few fries for crunch and starch, and a stripe of tzatziki. The bread is rolled tight and the base twisted or papered to hold it together for eating in hand. Good execution warms the pita just enough to fold without cracking, keeps the patty hot so it does not turn the wrap stodgy, and balances the tzatziki so it dresses rather than drowns. Sloppy execution uses a cold or dry pita that splits at the first bend, an overcooked patty that makes the whole thing leaden, or a flood of sauce that collapses the bottom before the wrap is half eaten.
Variations live entirely in the dressing, since the patty itself is the plain one. Fries in or out, tzatziki swapped for a spicy pepper sauce or mustard, lettuce added, extra onion or none. The stuffed gemisto in pita and the cheese-topped patty are deliberately different builds and each deserves its own article rather than being crowded in here. What se pita reliably promises is the most direct expression of the Greek patty in bread, where there is nowhere to hide a cold patty or a sloppy fold, and competent assembly is the entire difference.