The Ultimate Pittsburgh Steak Salad: Yes, We Put Fries on It!

Forget everything you know about “diet” salads. In Pittsburgh, we treat lettuce like a VIP seating section for the main event: juicy steak and crispy golden fries. It’s hot, it’s cold, it’s salty, and it’s a local legend for a reason!

Why This Isn’t Just “Another Salad”

Pittsburgh has its own way of doing things – from our vernacular (buggy, blinker, yinzers) to our foods. Fries aren’t just a side; they are part of the main show.

In most places, a salad is just a side dish; in Pittsburgh, it’s a structural marvel. We’re talking sliced grilled steak resting atop a bed of crisp romaine, cheese, and veggies. But here’s the kicker: we crown that thing with a mountain of hot, crispy, salted fries.

Whether you grew up ordering this locally or are a newcomer curious about the ‘fries on everything” lifestyle, this recipe hits all the right notes. The only real question is – do you want chopped egg on the salad AND extra fries on the side?!

Pittsburgh Steak Salad Ingredients

I honestly couldn’t even begin to count how many of these ‘Burgh salads we sold at our pizzeria—tens of thousands, if not more. The beauty of this salad is that it brings together the best of both worlds: garden-fresh veggies and cheddar cheese topped with juicy, sliced steak, crispy bacon, those glorious hot salted fries, and the best Parmesan peppercorn dressing.

• Veggies: romaine lettuce, shredded carrots, cucumbers, and cherry tomatoes
• Steak: I went with leftover grilled Picanha
• Bacon: has to be crispy
• Cheddar Cheese
• French Fries
• Dressing: I went with Parmesan peppercorn dressing, but you can also go with ranch
• Egg: Now, a true Pittsburgh steak salad has hard-boiled eggs in it. I had every intention of adding them, BUT my darling husband stood there while I was shooting this, eating the last hard-boiled eggs I had set aside. Trust me on this, add the egg to it.

Chef Lori’s Tip For Chopping Romaine Lettuce

1. Once the lettuce is cleaned and dried, make a slit 1″ above the root, going all the way down to the end of the lettuce.
2. Roll the lettuce over so the slit is on the side, then make another slit from near the root to the end of the lettuce. You will have 4 sections.
3. Carefully hold the 4 pieces together and slice into ribbons.

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How to Make a Burgh-Style Steak Salad with Fries

This salad comes together in minutes. I will throw the fries in, and while they bake, I’ll chop everything up and assemble the salad when the fries are done.

1. To a bowl, add the chopped romaine and shaved/matchstick carrots.
2. Slice the cucumbers, add them to the salad, then add the cherry tomatoes and freshly shaved cheddar cheese. *If you have eggs (and don’t have a husband who ate them all), add them now.

3. Next, top with the sliced steak and hot, salted, crispy fries.
4. Drizzle over the dressing and enjoy!

Pittsburgh Steak Salad FAQs

• Do I really put fries on the salad? Yes, REALLY. It’s non-negotiable. Think of the fries as the “croutons” of the Steel City.
• What kind of steak should I use? Sirloin, Ribeye, Flank, Skirt, or Picanha work best. You can shave it and sauté it as you would for a Philly sub, or sear a steak and slice it.
• Can I make this healthy? Um…you do know this has fries and ranch dressing, right? Technically, you could if you air-fried the fries and used a fat-free ranch, but to be honest, this is not diet food.
• Can I use a different lettuce? Of course. Even good ol’ ice berg works
• What type of fries should I use? Typically, it’s regular cut fries or crinkle fries. I would steer clear of shoestring or steak-cut fries, as they don’t get crispy enough. You can also use tater tots or waffle fries. The most important thing is to make sure they are crispy.
• Can I make this ahead of time? You can chop and prep the veggies, boil the eggs (and hide them from your husband), and shred the cheese, but do not assemble it until you’re ready to eat.

Why You’ll Love This Recipe

This salad is the perfect bridge between a steakhouse dinner and a killer lunch, proving that everything is better with a side of potatoes – even when they’re on top!

• TEXTURE HEAVEN: You get the crunch of the romaine, the snap of the cucumbers, and the soft fry inside with that crispy outside
• TOTALLY CUSTOMIZABLE: While the recipe I’m giving you is the standard, think of it as a way to clean out the fridge of whatever veggies you have on hand.
• THE “CROUTON” UPGRADE: Trade in those dried bread pieces for hot, salted, crispy fries. You can thank me later.
• ZERO WASTE: It’s such a great way to use up leftover steak or that half-bag of fries in the freezer.

What to Serve With Steak Salad with Fries

Since this is essentially a full dinner plus a basket of fries, it’s a massive meal on its own. However, you could easily lean into that “casual tavern” or “backyard BBQ” vibe.

• Drink Pairings: If you want to go full “authentic Pittsburgh”, grab an Iron City or IC Light. For teas, you have Colteryahn, Turners, or Schneider’s iced tea to choose from.
• Appetizers: Soft pretzels with beef cheese keep the pup food theme going. My Bacon-Wrapped Pierogies are Pittsburgh through and through.
• Sides: Corn on the cob or my Pittsburgh Cole Slaw are classic.
• Desserts: My Strawberry Jell-O Pretzel salad is Pittsburgh through and through.

Recipe Substitutions & Additions

I will preface this by stating that if you remove the fries, it is NOT a Pittsburgh steak salad. It’s simply a salad.

• PROTEIN: If you’re not a beef lover, go with grilled chicken or chicken strips (the Pittsburgh Chicken salad rocks).
• FRIES: These are non-negotiable, but you can use a different type of fry like waffle fries, sweet potato fries, or even tots
• CHEESE: Mozzarella, pepper jack, or Colby jack all work
• VEGETARIAN/MEATLESS: Yes, you can make this a Pittsburgh “steak” salad, but you need to grill seasoned portabello mushrooms and slice them into steak strips. I recommend seasoning them with Chupacabra Steak Seasoning.
• VEGGIES: I’ve given you the classic style, but go with what you have on hand. I love shaved radishes in mine.
• EGG: Trust me on this, you want sliced hard-boiled egg. And yes, I’m still “mad” the hubby stood there eating the ‘hidden’ eggs I had set aside for this shoot.

Authentic Pittsburgh Steak Salad

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This authentic Pittsburgh Steak Salad features juicy, seared steak strips and a mountain of crispy, golden fries over fresh romaine, veggies, and cool ranch. It’s a Steel City classic that proves fries belong on everything! Perfect for a hearty lunch or a quick weeknight dinner. 

• Author: Lori
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 large salads
• Category: salad

Ingredients

• 10–12 ounce cooked steak (ribeye, sirloin, picanha) sliced into strips (warm the steak up)
• 2 cups frozen French fries (regular cut)
• 1 large head Romaine lettuce
• 1/2 cup matchstick carrots
• 2 mini cumumbers or 1 medium cuumber, sliced
• 1 cup cherry tomatoes (you can slice them in half if you want)
• 1 cup freshly shredded cheddar cheese
• 4 strips crispy bacon, chopped
• 2 Hard-boiled eggs *trust me on this
• Parmesan Peppercorn or Ranch Dressing (we measure this with our heart)

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Instructions

1. Bake the fries according to the package instructions. As soon as they come out, lightly salt them with kosher salt.
2. While the fries are baking, chop up the Romaine lettuce per my Chef’s Tip section above (and in the video). You want to slice it in half, then half again lengthways, and then cut it into ribbons.
3. To 2 large salad bowls or plates, evenly divide the Romain lettuce. Next, evenly distribute the carrots, sliced cucumbers, cherry tomatoes, and the cheese across both plates. *This is where you’ll add the sliced eggs. Add the crispy bacon and warm steak strips. 
4. Top with the crispy, hot fries, drizzle on the dressing, and enjoy!

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