Pittsburgh Steak Salad Recipe – American Special
The Pittsburgh Steak Salad Recipe brings together the best of grilled steak, crispy fries, and vibrant salad greens for a meal that’s as bold as it is satisfying. Layered with fresh tomatoes, cucumber slices, shredded cheese, and thin red onion over a bed of mixed lettuce, this dish turns salad into true comfort food. Topped with warm steak slices and hot fries, then drizzled with ranch or your favorite dressing, it’s perfect for lunch, dinner, or whenever you need something hearty yet fresh.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
For the Salad Base:
- 6 cups mixed salad greens (romaine, iceberg, or spring mix)
- 1 large tomato, diced or sliced
- 1/2 cucumber, thinly sliced
- 1/2 cup shredded cheddar or mozzarella cheese
- 1/4 red onion, thinly sliced (optional)
For the Steak:
- 1 lb sirloin or ribeye steak (or your preferred cut)
- Salt and black pepper to taste
- 1 tablespoon olive oil or butter
For the Fries:
- 2 cups frozen or fresh French fries
- Oil for frying or baking
For Serving:
- Ranch, French, or Italian dressing
- Croutons (optional)
- Hard-boiled egg slices (optional)
Prepare the Fries:
Bake or deep-fry the French fries until golden and crispy according to package instructions or preference.
Season with a pinch of salt and set aside.
Cook the Steak:
Season steak generously with salt and black pepper on both sides.
In a skillet over medium-high heat, add olive oil or butter.
Sear the steak for about 3–4 minutes per side (for medium-rare), or until desired doneness is reached.
Let it rest for 5 minutes before slicing thinly against the grain.
Assemble the Salad:
On a large serving plate or bowl, arrange the salad greens.
Top with tomato, cucumber, red onion, and shredded cheese.
Add the hot fries directly over the salad—this is the signature touch
Place the sliced steak on top of the fries.
Serve:
Drizzle with your choice of dressing.
Add optional garnishes like croutons or hard-boiled egg slices if desired.
Serve immediately while the fries and steak are still warm.
Recipe Notes :
Dressing Options: Ranch is classic, but French or Italian dressing also works great; vinaigrettes add a tangy twist.
Steak Doneness: Cook steak to your preferred doneness—medium-rare to medium works well to keep it tender and juicy.
Cheese Variations: Shredded cheddar or mozzarella are standard; feel free to try provolone, pepper jack or even blue cheese crumbles.
Serving Timing: Assemble and serve immediately so the fries stay hot and crisp and the steak retains its juiciness.
