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In a medium bowl, combine the beef, pickles, mustard, 1 teaspoon salt and ½ teaspoon pepper; mix thoroughly with your hands. Let stand for about 15 minutes to allow the meat to lose some of its chill.
Open each pita half to form a pocket. Fill each half with a quarter of the meat mixture, spreading it to the edges, then lightly pressing on the outside to flatten. Into each pita pocket, tuck a quarter of the onion, followed by 2 cheese slices; it’s fine if the cheese peeks out of the pita and if the bread forms cracks. Brush the pita halves on both sides with the oil.
Heat a 12-inch nonstick skillet over medium until droplets of water flicked onto the surface quickly sizzle. Add 2 of the stuffed pita halves and cook until golden brown on the bottoms, about 4 minutes. Using a wide metal spatula, flip and cook, adjusting the heat as needed, until golden brown on the second sides and the exposed cheese is browned and crisp, about 3 minutes. Transfer to a platter or individual plates. Cook the remaining pita halves in the same way.