Pittsburgh Steak Salad Recipe – American Special
Pittsburgh Steak Salad is a hearty and iconic dish from Western Pennsylvania that brings together the best of both worlds—crispy French fries and juicy grilled steak on a bed of fresh greens. Traditionally made with mixed lettuce, tomatoes, cucumbers, shredded cheese, and a generous portion of hot, golden fries, this salad is topped with slices of grilled steak and served with ranch or French dressing. It’s bold, satisfying, and perfect for lunch or dinner. This regional favorite turns an ordinary salad into a full-on comfort food experience
- 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 :
Steak Substitute : Grilled chicken or portobello mushrooms work great as alternatives for different dietary preferences.
Cheese Options : Shredded cheddar, mozzarella, provolone, or even blue cheese crumbles all pair well with this salad.
Dressings : Ranch is the classic choice, but feel free to use French, blue cheese, or vinaigrette to suit your taste.
Serving Suggestion : Serve with a crusty roll or garlic toast for an extra comforting touch.
