Authentic Pittsburgh Steak Salad
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.
- 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)
Instructions
- Bake the fries according to the package instructions. As soon as they come out, lightly salt them with kosher salt.
- 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.
- 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.
- Top with the crispy, hot fries, drizzle on the dressing, and enjoy!